Forging Culinary Excellence: The Best Steel For Kitchen Knives

April 4 | Knife Anatomy | Read Time: minutes

Written by Michael V.

In the culinary world, a great chef’s knife is only as good as the steel it’s crafted from. The right choice of steel can define your cutting experience and take it to new heights of precision and control.

This guide will explore the various types of kitchen knives based on their steel composition, exposing you to what makes each one unique and valuable. By understanding their properties and application in the culinary sphere, you can make an informed decision when choosing your perfect blade companion.

Understanding Steel

Steel is a versatile iron and carbon material with strength, hardness, toughness, wear resistance, corrosion resistance, edge retention, and hardenability.

What Is Steel?

Steel is an alloy primarily consisting of iron and carbon, with various trace elements added to enhance its properties. Adding carbon makes steel stronger and harder than pure iron, while other additives, such as chromium or nickel, play a key role in increasing corrosion resistance and enhancing wear resistance.

In kitchen knives, steel provides both the sharp edge needed for efficient cutting and the resilience required for daily use. The different types of steel used in knife-making – including 420 stainless steel, 440 stainless steel, or high-carbon 52100 steel – each possess unique characteristics suitable for specific culinary applications.

Properties Of Steel

Steel is a versatile material, combining iron with carbon and other elements to create an alloy with unique properties suitable for various applications.

Strength

Strength is a crucial property of steel that significantly contributes to the performance and durability of kitchen knives. In essence, it refers to the ability of steel to resist applied forces without breaking or becoming deformed.

The strength of kitchen knives depends on various factors, such as carbon content and alloy additives in the steel composition. High-carbon stainless steels are particularly renowned for their robustness due to increased tensile strength resulting from higher levels of carbon mixed with malleable iron, offering both resilience and superior edge retention capabilities.

Hardness

The hardness of a blade is an important factor in determining its strength and durability. Harder steel can hold a sharper edge but becomes more brittle and prone to chipping or breaking under stress.

The Rockwell hardness scale measures the resistance of a material to indentation and scratches, with higher numbers indicating greater hardness. Ideally, kitchen knives should have a 55-60 HRC hardness for optimal balance between edge retention and toughness.

One popular steel choice for knife making that strikes this balance well is VG-10 steel, known for its superior hardness and toughness compared to other stainless steel on the market.

Toughness

Toughness is an important property of steel used in kitchen knives as it affects the knife’s ability to withstand impacts and flex without breaking. A tough knife can handle heavy-duty tasks, from chopping through bones to filleting fish.

Toughness is directly linked to a blade’s ductility, which refers to its ability to bend without breaking. Steel with low toughness tends to be brittle, making it easy for chips or cracks to form along the edge when subjected to stress or pressure.

A sharp blade can quickly become dull and unusable if it lacks toughness.

Wear Resistance

Wear resistance is a crucial property to consider when choosing the best steel for kitchen knives. It refers to a material’s ability to withstand wear and tear, abrasion, or erosion over time.

Steel with high wear resistance retains its sharp edge even after extended use on hard surfaces like cutting boards or bones. High levels of carbon in steel increase its hardness, which also increases wear resistance.

For instance, carbon steels have excellent wear resistance but are prone to rusting and require more maintenance than stainless steel.

Corrosion Resistance

Corrosion resistance is a crucial factor to consider when choosing the best steel for kitchen knives. It refers to a metal’s ability to withstand chemical and electrochemical reactions that can cause it to deteriorate over time.

Stainless steel, in particular, is known for its high corrosion resistance due to its chromium content which forms an oxide layer on the surface of the metal and prevents rust from forming.

This makes it an ideal material for kitchen knives constantly exposed to moisture, acids, and salts from food. On the other hand, carbon steel knives require more maintenance as they are prone to rust if not dried immediately after use or stored in a humid environment.

Edge Retention

Edge retention is one of the most important factors when selecting the best steel for kitchen knives. It refers to a knife’s ability to maintain its sharpness and cutting performance over time and after repeated use.

High-carbon steels typically retain excellent edges due to their hardness and ability to hold an edge for longer than other materials. For example, SG-2 steel is known for its exceptional edge retention, allowing it to cut through tough meats and vegetables without needing constant sharpening.

High-carbon stainless steel knives are also popular among chefs since they can re-sharpen well and remain sharp even after multiple uses.

Hardenability

Hardenability is a crucial property of steel when making kitchen knives. It refers to the ability of steel to be hardened through heat treatment. This attribute determines how deep and uniform the hardening process can penetrate the steel, resulting in a durable, sharp edge that can withstand frequent use.

An example of this is method 2 of forging kitchen knives which involves using low-alloy steels with less than 0.6% carbon content since they are easier to work with due to their lower hardenability than high-carbon steels.

Alloy Additives

Alloy additives play a crucial role in determining the properties of steel. By adding elements like nickel, chromium, or manganese into the alloy mixture, manufacturers can manipulate the resulting product’s strength, hardness, toughness, and resistance to wear and corrosion.

For example, high-carbon stainless steels are ideal for kitchen knives because they combine carbon’s sharp edge with stainless steel’s corrosion-resistant properties. Meanwhile, some companies use tungsten or vanadium as additives to increase wear resistance and improve edge retention.

Heat Treatment

Heat treatment is an important process for achieving the desired properties of kitchen knife steel, and understanding the different methods can lead to better knife performance.

Importance Of Heat Treatment

The heat treatment process is crucial for achieving high-performance kitchen knives. It involves subjecting the blade to various temperatures and cooling rates to alter its properties, such as hardness, toughness, and corrosion resistance.

Heat treatment can make mediocre steel perform well or vice versa. For example, high-quality steel without proper heat treatment may produce poor edge retention and corrosion resistance results.

On the other hand, lower-quality steel that has undergone appropriate heat treatment can outperform higher-end steel. A prime example is Japanese blue paper steel; it’s soft but extremely durable after an elaborate hardening process resulting in a fine grain structure with excellent wear resistance and edge-holding capabilities suitable for kitchen knives.

Processes In Heat Treatment

Heat treatment is a vital step in the production of high-quality kitchen knives. This process involves subjecting the steel to extreme temperatures, which alter its properties and make it more durable. Here are the different processes involved in heat treatment:

Annealing

Annealing is a crucial process in steel heat treatment for kitchen knives. Simply put, annealing involves heating the steel to a specific temperature and cooling it slowly.

This helps to relieve any internal stresses and makes the steel softer, which allows for easier shaping and machining.

For example, an important step in forging traditional Japanese knives is using clay coating during the initial hardening stage. Afterward, the blade is subjected to rigorous tempering followed by annealing at a much lower temperature range of around 450-500°F for two hours or more.

Hardening

Hardening is a crucial process in knife-making as it increases the steel’s hardness, which affects its durability and longevity. The process involves heating the steel to between 1050 and 1090°C before quickly cooling it through quenching – often in oil or water.

The hardening process also comes with some risks. If not done correctly, the blade can become brittle or crack during quenching, making it unusable. This highlights the importance of heat treatment – ensuring proper temperature control throughout each step of the heat treatment cycle is critical to achieving desired properties like good toughness or excellent wear resistance for non-stainless steel blades.

Tempering

Tempering is a crucial part of the heat treatment process, where steel is heated to a lower temperature after hardening to reduce its brittleness and increase its toughness.

This process relieves any remaining internal stress within the metal, making it less likely to crack or chip during use. The specific temperature at which the steel is tempered determines how much toughness it gains while maintaining an appropriate hardness level for optimum performance as a knife blade.

Many top-tier Japanese knife brands pay close attention to tempering their blades correctly because they know that getting it right can mean all the difference in perfecting culinary artistry.

Quality heat treatment for knives requires a combination of hardening and tempering processes, as explained above. Therefore, knife-makers must have sound technological expertise in these techniques to produce high-end kitchen knives with optimal blade geometry, edge retention, and toughness.

Blade Hardness

Blade hardness is a critical factor in determining a knife’s performance, and understanding how to measure and achieve ideal hardness levels can make all the difference in your cooking experience.

Significance Of Blade Hardness

Blade hardness is a crucial factor in determining the quality of a kitchen knife. Essentially, blade hardness refers to how resistant a blade is to deformation and wear. A harder blade will hold its edge for longer, requiring less frequent sharpening.

The Rockwell hardness scale measures the degree of resistance steel exhibits when subjected to mechanical indentation.

When choosing a kitchen knife, you must know what type of cutting tasks you’ll be undertaking to choose an appropriate level of blade hardness. For example, if you’re planning on mainly slicing vegetables or fruits and doing some light chopping occasionally, lower-hardness stainless steel would suit your needs.

Measuring Blade Hardness

The hardness of a knife blade is crucial in determining its performance and longevity. Blade hardness is measured using the Rockwell Hardness Scale (HRC), which involves measuring the depth of an indentation made by a diamond cone under load.

The higher the HRC number, the harder the steel and the better its edge retention.

One example of a common HRC rating for kitchen knives is around 58-62, depending on the type of steel used. Some popular steels with high HRC ratings include Japanese VG10 stainless steel, Blue Paper Steel from Hitachi Metals, and White Paper Steel from Yasugi Specialty Steels Co., Ltd.

Ideal Hardness For Kitchen Knives

The ideal hardness for kitchen knives depends on the knife’s intended use. A Rockwell hardness rating of 58-60 HRC is recommended for most high-quality kitchen knives as it balances toughness and edge retention.

However, professionals and experienced home cooks may prefer knives with an even higher HRC rating for tasks that require precise cuts or longer periods between sharpenings.

On the other hand, softer steel with an RC rating of around 54 to 56 is better suited for heavy-duty work and easy sharpening.

Additional Steel Performance Factors

Steel performance is influenced by various factors such as alloy composition, heat treatment method, and blade geometry.

High Vs. Low Alloy

When choosing the best steel for a kitchen knife, one factor to consider is the level of alloy in the steel. High alloy steels contain more than 10% alloy additives such as chromium, molybdenum, or vanadium, while low alloy steels have less than 10%.

High-alloy steels offer greater corrosion resistance and toughness, making them ideal for outdoor or tactical knives. They also tend to be harder and hold an edge better than low-alloy steels.

However, high-alloy steels can be difficult to sharpen and may not be suitable for all kitchen knives. On the other hand, low-alloy steel is relatively easy to sharpen but may not offer the same level of durability or edge retention as high-alloy steel options.

Geometry

The geometry of a knife’s blade is another crucial factor in its overall performance. The thickness behind the edge, the angle of the bevel, and the shape of the tip all affect how well a knife cuts through food.

For example, Western-style knives typically have thicker blades with wider angles to accommodate their chopping and rocking movements.

Some kitchen knives also feature unique shapes, such as santoku or nakiri, designed to suit tasks like chopping vegetables or cutting fish.

Types Of Kitchen Knife Steels

Discover the different types of steel used for making kitchen knives, including stainless steel, carbon steel, and Damascus steel. Learn about their unique characteristics and suitability for various cutting tasks.

Stainless Steels

Stainless steels are a popular choice for kitchen knives as they offer high corrosion resistance and low maintenance. With their chromium content, these steels form an oxide layer on the surface, preventing rusting and staining.

Magnacut

Magnacut is a high-performance stainless steel known for its excellent edge retention, toughness, and corrosion resistance. It is a powdered metallurgy (PM) steel developed by Niagara Specialty Steels or Crucible Industries

Manufacturer: Crucible Industries

Alloy Composition

1.15%

10.7%

4.0%

2.0%

2.0%

0.2%

ELMAX

ELMAX is a premium stainless steel produced by Bohler-Uddeholm. It offers high wear resistance, good toughness, and corrosion resistance. ELMAX is often favored for its ability to hold a fine edge.

Manufacturer: Bohler-Uddeholm

Alloy Composition

1.7%

18.0%

1.0%

0.3%

SG2

SG2, or R2, is a powdered metallurgy stainless steel developed by Takefu Special Steel in Japan. It boasts exceptional hardness, edge retention, and corrosion resistance. SG2 is a popular choice among knife makers and enthusiasts.

Manufacturer: Takefu Special Steel

Alloy Composition

1.4%

14.0%

0.5%

3.0%

S60V / S90V / S110V / S125V

These are different grades of stainless steel from Crucible Industries. They are part of the CPM (Crucible Particle Metallurgy) family and offer extremely high wear resistance and edge retention. These steels are known for their ability to retain their sharpness for extended periods.

Manufacturer: Crucible Industries

Alloy Composition

2.15%

14.0%

4.0%

M390

M390, manufactured by Bohler-Uddeholm, is a highly regarded stainless steel known for its excellent corrosion, hardness, and wear resistance. It is a popular choice for high-end kitchen knives due to its exceptional performance.

Manufacturer: Bohler-Uddeholm

Alloy Composition

1.9%

20.0%

4.0%

1.0%

AEB-L

AEB-L is a stainless steel developed by Uddeholm. It is known for its good balance of toughness, corrosion resistance, and ease of sharpening. AEB-L is often used in high-quality kitchen knives due to its ability to take a fine edge and maintain it.

Manufacturer: Uddeholm

Alloy Composition

0.67%

13.5%

Niolox / SB1

Niolox, also called SB1, is a stainless steel known for its toughness and wear resistance. It is often used in heavy-duty applications where durability is crucial. While less common in kitchen knives, it can be found in some specialized designs.

Manufacturer: Lohmann GmbH

Alloy Composition

0.7%

17.0%

1.1%

0.9%

CPM S30V / S35VN / S45VN

These stainless steels are part of the CPM series developed by Crucible Industries. These steels are widely utilized in the knife industry and have gained popularity for their performance. They offer a balance of high wear resistance, toughness, and corrosion resistance.

Manufacturer: Crucible Industries

Alloy Composition

1.45%

14.0%

4.0%

154CM

154CM is a stainless steel with a good balance of edge retention, corrosion resistance, and toughness. It is often compared to ATS-34, another popular stainless steel. 154CM has been a go-to steel for many knife makers for its reliability and versatility.

Manufacturer: Crucible Industries

Alloy Composition

1.05%

14.0%

4.0%

BG42

BG42 is a stainless steel known for its exceptional wear resistance and edge retention. It offers superior performance and is often used in high-end knives where longevity is prioritized.

Manufacturer: Carpenter

Alloy Composition

1.15%

14.0%

1.0%

4.0%

D2

D2 is a high-carbon tool steel known for its great edge retention and toughness. While not classified as stainless, it does have some corrosion resistance. D2 is commonly utilized in outdoor and heavy-duty knives due to its durability.

Manufacturer: Various

Alloy Composition

1.5%

12.0%

0.8%

VG10 / VG10 Cobalt

VG10 is a stainless steel developed by Takefu Special Steel. It is known for its excellent corrosion resistance and ability to take a razor-sharp edge. VG10 Cobalt is a variant of VG10 that contains a small amount of cobalt for increased wear resistance.

Manufacturer: Takefu Special Steel

Alloy Composition

1.0%

15.0%

0.2%

1.5%

440C

440C is a stainless steel with a long history of use in knife making. While it may not match the performance of newer stainless steel, it remains a popular choice for budget-friendly kitchen knives. It offers good corrosion resistance, high hardness, and ease of sharpening.

Manufacturer: Various

Alloy Composition

0.95%

17.0%

However, while stainless steel is easy to maintain and durable, it may not hold its edge as long as carbon steel knives. This is because carbon provides hardness to a blade making it easier to sharpen and retain its sharpness over time.

Carbon Steels

Carbon steel is a popular choice for kitchen knives due to its ability to hold a sharp edge and great edge retention.

Apex Ultra

Apex Ultra is a carbon steel developed by Hitachi Metals. It offers excellent edge retention, high hardness, and ease of sharpening. It is often used in high-quality kitchen knives due to its performance.

Manufacturer: Apex Ultra (Larrin Thomas, Marco Guldimann & Tobias Hangler)

Alloy Composition

1.25%

1.5%

0.4%

ZDP-189

ZDP-189 is a high-performance carbon steel manufactured by Hitachi Metals. It is known for its extreme hardness and exceptional edge retention. ZDP-189 is often favored by enthusiasts who value long-lasting sharpness.

Manufacturer: Hitachi

CPM M4

CPM M4 is a high-speed tool steel developed by Crucible Industries. It offers exceptional toughness, wear resistance, and edge retention. CPM M4 excels in demanding cutting tasks and is popular among professional chefs and knife enthusiasts.

Manufacturer: Crucible Industries

Shirogami 1 / White 1

Shirogami 1, also known as White 1, is a traditional carbon steel from Japan. It has a high carbon content, excellent sharpness, and easy sharpening. However, it is more prone to corrosion, requiring proper care to prevent rust.

Manufacturer: Hitachi

Shirogami 2 / White 2

Shirogami 2, or White 2, is another traditional carbon steel from Japan. It shares similar characteristics with Shirogami 1, offering exceptional sharpness and ease of sharpening. Like White 1, it requires maintenance to prevent corrosion.

Manufacturer: Hitachi

Shirogami 3 / White 3

Shirogami 3, or White 3, is a carbon steel that strikes a balance between hardness and toughness. It is often used in traditional Japanese kitchen knives, providing good cutting performance and ease of sharpening.

Manufacturer: Hitachi

Aogami 1 / Blue 1

Aogami 1, or Blue 1, is a carbon steel highly regarded in Japanese knife making. It offers excellent edge retention and sharpness, making it a preferred choice for professional chefs and enthusiasts. Proper care is required to prevent rust.

Manufacturer: Hitachi

Aogami 2 / Blue 2

Aogami 2, or Blue 2, is another popular carbon steel from Japan. It offers similar characteristics to Aogami 1, including exceptional sharpness and edge retention. Like other carbon steels, it demands careful maintenance to avoid rust.

Manufacturer: Hitachi

Aogami Super / Blue Super

Aogami Super, or Blue Super, is a high-performance carbon steel often regarded as one of the best choices for kitchen knives. It combines excellent sharpness, edge retention, and toughness. Proper care is crucial to prevent corrosion.

Manufacturer: Hitachi

1095

1095 is a simple carbon steel known for its high carbon content, which contributes to its exceptional hardness and edge retention. It is commonly used in various cutting tools and has a long history of use in knife making.

Manufacturer: Various

W1

W1 is a carbon tool steel with a high carbon content. It offers good hardness and edge retention. W1 is often utilized in applications where toughness and wear resistance are essential.

Manufacturer: Various

52100

52100 is a high-carbon alloy steel known for its outstanding toughness, wear resistance, and ability to take a fine edge. It has a long history of use in bearings and is valued in knife making for its performance.

Manufacturer: Various

However, one downside of carbon steel knives is their susceptibility to rust if improperly maintained, as they lack the corrosion-resistant properties of stainless steel.

Some knife makers coat their blades with anti-corrosion materials such as black oxide or tungsten DLC (Diamond-like Carbon) to minimize this risk.

Damascus Steels

Damascus Steel has a rich history rooted in ancient weaponry. It gets its name from the Syrian city of Damascus, where it was first produced. Traditionally, Damascus steel is made by folding and hammering together two or more different types of steel to create a patterned, layered look.

One reason why Damascus steel knives are so popular today is due to their composition. These knives are often composed of two types of steel with different carbon percentages alternately forged, producing a superior quality blade that looks very cool.

This forging process creates an eye-catching pattern on the blade, resulting in excellent edge retention and durability compared to other knife materials like stainless or carbon steel.

Historical Background

Damascus Steel, with its rich historical legacy, originated in Damascus during the medieval period. Highly skilled artisans closely guarded the techniques used to produce this prized steel. Blades made from Damascus steel were renowned for their exceptional strength, sharpness, and distinct wavy patterns.

Artisans achieved these unique properties by repeatedly heating, folding, and hammering layers of different metals together.

The exact combination of metals, such as iron with varying carbon content and specific forging and heat treatment techniques, resulted in the exceptional quality of Damascus steel. Its durability and ability to maintain a keen edge made it highly coveted by warriors, earning it a reputation as a superior weapon on the battlefield.

The fame and desirability of Damascus Steel extended far and wide, attracting attention from individuals across different regions and professions.

Modern Interpretations And Manufacturing Techniques

Damascus Steel has experienced a renaissance in the modern era, with artisans combining traditional craftsmanship and modern techniques to recreate its allure. Modern production techniques combine high-carbon steel and nickel layers to form a billet with alternating layers.

Artisans expose different layers through careful manipulation and shaping, resulting in the characteristic wavy patterns associated with Damascus steel. These contemporary blades exhibit exceptional sharpness, durability, and aesthetic appeal.

Modern Damascus steel is highly sought after by collectors, knife enthusiasts, and even chefs who appreciate its superior cutting performance and visual charm. While modern production techniques capture the essence of historic steel, it’s important to note that the precise methods and materials used in ancient times remain somewhat elusive.

Nonetheless, the revival of Damascus Steel ensures its legacy endures, captivating enthusiasts and continuing to thrive in the modern world.

Notable Characteristics And Suitability For Kitchen Knives

The suitability of Damascus steel for modern-day kitchen knives is a testament to its exceptional qualities. The unique properties of Damascus steel, such as its excellent sharpness, durability, and corrosion resistance, make it an ideal choice for kitchen knives.

The intricate layering and forging techniques used in creating Damascus steel result in a blade that maintains a keen edge and is capable of withstanding the demands of daily kitchen use.

The high-carbon steel used in Damascus blades ensures excellent sharpness and edge retention, allowing for precise and effortless cutting. Additionally, the layered construction provides added strength and flexibility, reducing the risk of chipping or breaking during heavy kitchen tasks.

The distinctive wavy patterns on the blade enhance its visual appeal and contribute to forming air pockets, minimizing food sticking to the blade surface.

Furthermore, Damascus steel exhibits remarkable corrosion resistance, ensuring longevity and ease of maintenance for kitchen knives. Damascus steel knives can withstand moisture and acidic food challenges with proper care without compromising performance or aesthetics.

The combination of exceptional sharpness, durability, corrosion resistance, and aesthetic appeal makes Damascus Steel an excellent choice for modern kitchen knives. Whether in the hands of professional chefs or passionate home cooks, these knives offer a blend of functionality and beauty that enhances the culinary experience and stands as a testament to the enduring legacy of Damascus Steel.

Alternatives To Steel For Kitchen Knives

Several alternatives to steel for kitchen knives, such as ceramic, titanium, and high-carbon fiber, have gained significant popularity in recent years, revolutionizing the culinary landscape with their unique properties and cutting-edge materials.

Ceramic

Ceramic knives are becoming increasingly popular, and they have their advantages if you’re looking for a lightweight knife, rust-resistant and holds an edge well.

However, ceramics have some limitations when cutting different types of food. For instance, ceramic knives aren’t the best choice for meat that has bones because they tend to be brittle and could chip or even break under pressure.

Nevertheless, ceramic knives can handle most other cutting tasks in the kitchen with ease. They also offer a level of hygiene superior to traditional knives because they’re easy to clean and don’t harbor bacteria on their surface as porous steel does.

Titanium

Titanium is a lightweight yet incredibly strong material often used in knife manufacturing. While it’s not as common as steel for kitchen knives, titanium blades offer unique benefits.

They’re completely rustproof, so you don’t have to worry about maintaining them like you would with a steel blade.

One of the most significant downsides to titanium blades is that they can be quite expensive compared to other materials. However, if you’re willing to invest in a high-quality titanium blade, you’ll likely find it offers exceptional durability and performance compared to many other types of knives today.

High Carbon Fiber

High Carbon Fiber is a relatively new material that offers an alternative to traditional steel for kitchen knives. This material is incredibly lightweight yet still strong and durable.

Its high carbon content allows it to hold an edge well, making it a great choice for sharp kitchen knives.

One notable example of a knife made with High Carbon Fiber is the Shun Classic 7″ Santoku Knife. This knife features a VG-MAX core surrounded by layers of Damascus-clad stainless steel and High Carbon Fiber handles, creating an excellent combination of strength, sharpness retention, and low maintenance requirements.

Conclusion

In conclusion, choosing the best steel for kitchen knives requires understanding the properties and types available. While carbon steel is favored for its sharp edge, toughness, and durability, stainless steel offers corrosion resistance and easy maintenance.

Damascus steel provides a unique appearance and excellent performance in kitchen tasks. The right blade geometry combined with heat treatment methods will ensure optimal blade hardness, wear resistance, and edge retention.

Choosing the right steel for your kitchen knife depends on personal preference and intended use.

FAQs:

What Is The Best Type Of Steel For Kitchen Knives?

The best type of steel for kitchen knives is high-carbon stainless steel, which provides durability, sharpness, and resistance to rust.

Why Is It Important To Choose The Right Steel For Your Kitchen Knives?

Choosing the right steel for your kitchen knives ensures they remain sharp, durable and resist damage from frequent use while also maintaining their appearance over time.

How Should I Care For My Kitchen Knives Made With High-Quality Steel?

There are several key things to consider to maintain the quality of your knife, avoid harsh detergents or abrasive materials when cleaning, keep them dry after each use, and store them in a secure area so they don’t come into contact with other objects that could damage its edge.

Can I sharpen my high-quality steel knives at home?

It is possible to sharpen your high-quality steel knives at home using specialized tools such as honing rods or whetstones. Still, if you lack experience or confidence in this process, seeking advice from a professional sharpening service may be better.

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