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When choosing a knife in the store, we want the best. Comfortable, beautiful, and made of the best quality steel. But how do you know that a certain type of steel is better than others? Let’s talk without much chemistry.
First,
if you only look at the country of manufacture, you can ignore the most important parameters. Hardness, plasticity, impact resistance (water, acid, mechanical), and the cost is the worst.
Secondly,
knife steel differs in purpose. Some of them can be easily sharpened “up to the razor”, the second does not rust, the third allows you to effectively remove the chips from the nails, and the fourth combines many features and it is just beautiful. Is.
Third,
any letter can be a plus or minus sign depending on the application.
The stainless steel blade is simple and easy – but it needs to be sharpened a lot, but it can be done on any rock, without a full sharpening machine.
An “extremely hard” high carbon steel blade will cut almost anything, but its edge will soon be chipped and it needs to be sharpened at the store.
Read Other: How to choose folding knives
Damascus is expensive and capricious, but it competes with a variety of tasks and looks great.
Each ball has its steel, and when choosing the ideal blade for you, you need to consider its working conditions.
Knife Steel Review
During our decades of work at LLCPP Kzliar, we have selected the best group of steel for our production line, which can solve any complex problems together.
1. Australia-8.
Japanese stainless steel is versatile and affordable. In our opinion, it has the perfect combination of flexibility and rigidity (57-59 HRC), is mechanically durable, and does not require any special skills when accelerating. Some steels are better in some ways, some are worse, but the AUS-8 has a real ‘golden mean, as has been proven over the years. Our main plant is steel.
2. H12MF.
Home appliances with high rigidity (59-61 HRC) and consequently, low flexibility, good wear resistance. Suitable for ordinary knives with strong cutting. It decreases very slowly, and it is better to speed up in the workshop. If you prefer a knife with a “long” blade, x12mf is the best choice.
3. Steel-15.
Russian steel bearing with excellent cutting ability. Rockwell scale hardness – 61-63 HRC. Blades made of -15 are also covered with a “black chrome” protective coating, as the steel has low wear resistance, and requires state-of-the-art care. Subject to all recommendations, a knife with a -15 blade will last exceptionally long.
4. Steel U-8.
Russian tool steel increases the wear resistance, while its cutting ability is maintained for a very long time. Hardness 60-63 HRC. Because it contains carbon, it retains its sharpness for a long time, but care must be taken to ensure that the blade does not rust. The U-8 steel blades are covered with a “black chrome” protective coating.
5. 65 grams of steel.
Russian “Spring” steel. It bears heavy loads, is durable, flexible, and shock-resistant. It is not uncommon for knives to be made not only from steel but also from springs and springs. The blades and axes in the LLCPP KZLYAR line are made of 65G steel. Steel has low corrosion resistance, so 65G steel blades have a “black chrome” protective coating.
6. Steel 50×14.
Russian stainless steel – perfectly withstands the effects of aggressive environments, retains sophistication, and is used, among other things, for the manufacture of medical devices. From 50 x 14, our factory manufactures checkers and dagger blades.
7. Steel D2.
Premium American “tool” steel with high hardness (60-62 HRC) and excellent shear. D2 knives are in the line of all major manufacturers due to their long-lasting strength and sophistication. Accordingly, ciphers are processed more complexly than “normal” ciphers. Domestic steel is an approximate analog of X12MF, but D2 has better wear resistance.
8. Damascus Steel
It is made of steel “old way”. There are several types of stainless steel and stainless steel. It has hardness (up to 62 HRC) and softness, which is not seen in any classic steel. The beautiful and unique pattern on the blade is a bonus of amazing performance. Steel needs care because it is loaded with steel. After use, wash with clean water and wipe dry, or wipe with gun oil.
Read Extra: The best hunting knife steel
The state-of-the-art steels we have chosen to make the knife hold sharp edges well, withstand breaking loads (if the butt is thick enough), and have good corrosion resistance.
Of course, there are differences in operation: for example, knives made of x12mf and D2 will have to be much sharper – but when the blade “sits” on a common rock, it will be much harder than ordinary AUS. 8.,
65G will allow not only cutting but also cutting efficiently. The Shih-15 and U-8 knives will require you to spend some time washing and drying after each use, but in return, they will give you a beautiful and delicate “cut”.
And the luxury Damascus iron will cost more, but it will add to the rest of the features.
Read More: Damascus steel knives | Tips to Choose a Kitchen Knife
