Found a couple of guides to knife steels thought worth linking to (not that there aren't others)...
Essential Guide to Knife Steel (http://knifeinformer.com/discovering-the-best-knife-steel/)
Knife Steel Composition Chart (http://knifeinformer.com/knife-steel-composition-chart/)
All About Knife Steels (http://zknives.com/knives/steels/index.shtml) (This one has links to an iOS and Android app that's pretty handy).
What are your favorite links and/or knife steels? :)
Quote from: cbwx34 on July 30, 2018, 10:15:26 PM
Found a couple of guides to knife steels thought worth linking to (not that there aren't others)...
Essential Guide to Knife Steel (http://knifeinformer.com/discovering-the-best-knife-steel/)
Knife Steel Composition Chart (http://knifeinformer.com/knife-steel-composition-chart/)
All About Knife Steels (http://zknives.com/knives/steels/index.shtml) (This one has links to an iOS and Android app that's pretty handy).
What are your favorite links and/or knife steels? :)
I can give faith that the application is very useful, and does not have annoying advertising
link to android: https://play.google.com/store/apps/developer?id=ZviSoft (https://play.google.com/store/apps/developer?id=ZviSoft)
Hello,
TDRL; There are two main types of steel you'll find on most knives i.e. Carbon Steel and Stainless Steel.
1. Carbon Steel- It holds the edge for a really long time and is much stronger however, it can't withstand corrosion resistance and needs regular maintenance.
2. Stainless Steel- It is corrosion resistance due to the addition of Chromium and needs fewer maintenance.
For more details, you can read a piece I've written in my personal blog (http://knifehelper.com/).
With the prevalence of diamond and CBN the sharpening difficulty is not so relevant anymore