Grade of steels we sharpen and steels use in knives, as well, as how there made, determines everything from the blade's hardness and durability to its ability to take and hold a sharp edge and its corrosion resistance. If you spend any time in the kitchen or outdoors, you'll understand the value of having a strong knife blade that retains a sharp edge.
The following summary explains some of the most commonly used steel grades grouped as stainless steels and non- Stainless steals.
Stainless Steels used in knives.
Stainless steels are made corrosion resistant by the addition of chromium. Cutlery-grade stainless generally contains more than 13 percent chromium, the oxide of which helps to form a passive film that protects against corrosion and staining. Most kitchen knives are made from martensitic stainless steel. I find most will sharpen great when using a Block knife sharpener.
420 (420J) Stainless Knife Steel
Stronger than the 440A group of stainless steels as a result of higher carbon content, 440C is a high-chromium stainless that has excellent hardness properties. Slightly less corrosion resistant than 440A, 440C is more widely used and is better regarded because it takes and holds a sharp edge, that is tougher and more stain-resistant than ATS-34. All sharpen great with our sharpeners. But don't let get to blunt.
Generally considered bottom-end stainless steel, 420 and 420J, while stain-resistant, are soft and not very wear-resistant. This grade of stainless can be tough and strong but loses its edge quickly.
440A (and similar grades including 425M, 420HC, and 6A)
High-carbon stainless steels, this grade of stainless can be hardened to a greater degree than 420-grade steel, allowing for greater strength and wear resistance. 440A is used in many production knives because of its edge retention,(( ease for Re-sharpening )), and corrosion resistance.
440C (and similar grades including Gin-1, ATS-55, 8A)
AUS-6 / AUS-8 / AUS-10 (also 6A / 8A / 10A)
154CM (ATS-34) Knife Steel used in knives.
A widely used group of stainless steels. 154CM grade is the benchmark for high-end performance stainless. In general, this grade takes and holds an edge and is tough although it is not as stain-resistant as the 400 grades.
VG-10 Knife Steel used in knives
Very similar to the ATS-34 and 154CM grades but with a higher vanadium content, this steel behaves equally as well but with more stain resistance and toughness. The additional vanadium also allows it to hold an excellent edge. Sharpens well.
S30V Knife Steel used in knives.
A high chromium content stainless (14 percent) that contains molybdenum and vanadium, which enhances the toughness, corrosion resistance, and edge holding ability. However, the high degree of hardness makes this steel difficult to sharpen. Keep up with it on your Block sharpener. Don't let get dull.
S60V (CPM T440V) / S90V (CPM T420V)
High vanadium content allows these two steel grades to be outstanding at holding an edge and sharpens will on our sharpeners. The crucible powder metallurgy process used to produce these steel grades allows for more alloying elements than other grades, which results in greater wear resistance and toughness. S90V has less chromium and double the vanadium of its counterpart, allowing it to more wear-resistant and tougher.
12C27 Knife Steel
A Swedish made stainless sharpen quit easy on a Block knife sharpener, 12C27 is composed of an alloy similar to 440A. This grade of steel provides a balance between edge retention, corrosion -resistance, and the ability to be sharpened. It reportedly performs very well with properly heat treated.
These grades of Japanese stainless are comparable to 440A (AUS-6), 440B (AUS-8), and 44C (AUS-10). AUS-6 is softer but tougher than ATS-34. It holds a good edge and is fairly easy to re-sharpen on a Block sharpener . AUS-8 is tougher but is still easy to sharpen and holds a good edge. AUS-10 has a similar carbon content to 440C, but less chromium, which results in less stain resistance. Unlike the 440 grades, however, all three AUS grades have vanadium alloyed to increase wear resistance and edge retention.
ATS-34 Knife Steel
A ubiquitous high-end stainless steel that became popular in the 1990s, ATS-34 is a high carbon and chromium stainless steel that contains molybdenum to increase hardness. This grade of stainless holds a good edge but can be difficult to sharpen because of its high hardness. ATS-34 has good corrosion resistance, though not as high as the 400 series knife steel. Keep it sharp with the block sharpener. are hard to re-sharpen if supper dull.
Non-Stainless Steels used in knives.
While the obvious drawback of non-stainless carbon steel is that it rusts more readily than stainless steel, carbon steels can be differentially tempered to provide hardness and excellent, sharp edges. When properly heat-treated, non-stainless steels make strong, reliable knife blades, although they are more for outdoor use and are not recommended for kitchen or cutlery knives. I find them much easer to sharpen to shaving sharp with our Block's sharpeners.
D2 Non-Stainless Knife Steel
An air-hardened "semi-stainless" steel, D2 has a relatively high chromium content (12 percent), which makes it more stain-resistant than other carbon steels. It has shown excellent wear resistance and edge retention and is tougher than most stainless steels, such as ATS-34, although less so than other non-stainless grades. Sharpens great.
A2 Knife Steel
Air-hardened tool steel. Tougher than D2, but less wear-resistant. This grade can be treated cryogenically to improve edge retention. Often used for combat knives. Sharpens well , But do Keep up with it.
10-series (1095, 1084, 1070, 1060, 1050, and other grades) all sharpen very easy on our Block sharpeners.
10-series steels, particularly 1095, are often found in cutlery knives. Carbon generally decreases as numbers in the 10-series decrease, which results in less wear resistance but more toughness. 1095 steel, which contains 0.95 percent carbon and 0.4 percent manganese, is reasonably tough, Very easy to sharpen, affordable, and hones to an edge superior to most stainless steels. It is, however, susceptible to rust.
O1 Knife Steel
Excellent at taking and holding an edge and popular with forgers. O2 is another reliable high carbon steel. Not being stainless, it will rust if not oiled and protected. Properly heat-treated, O1 and 1095-grade steels are seen as by many equal to any expensive stainless steel grades. Sharpens well on a Block sharpener.
Carbon V® Knife Steel
A steel designation trademarked by Cold Steel, Carbon V reportedly fits between a 1095 and O1 grade and is similar to 50100-B. Carbon V is a cutlery grade steel that shows reasonable corrosion resistance and good edge retention. It is exceptionally tough but harder to sharpen than most stainless steels. Keep up with it on our Block sharpeners. Can keep shaving sharp longer when keep up with..
50100-B (0170-6) Knife Steel
Two designations for the same steel grade, this is chrome-vanadium steel with strong edge taking and holding qualities.
5160 Knife Steel
This medium-carbon, low-alloy steel grade is tough and hard. It effectively springs steel with added chromium to increase hardenability. Tough and impact-resistant, these steels are most often found in axes and hatchets. Sharpens good when new with our Block sharpeners. Gets to dull you will work for it getting it back.
CPM 10V Knife Steel
Crucible powder metallurgy (CPM) high vanadium-content steel. This grade provides excellent wear resistance and high toughness, but at a cost. very hard to sharpen. Keep up with them.
ATS-34 Knife Steel
Damascus steels used in knives.
Damascus steel refers to a process whereby two different steel grades are forge-welded together and acid-etched to create steel with unique and eye-catching patterns. While Damascus steel is often made with importance placed on aesthetics, strong, functional and durable knives can result from the proper choice of steel and careful forging. Common grades used in the production of Damascus steel include 15N20 (L-6), O1, ASTM 203E, 1095, 1084, 5160, W-2, and 52100. Some sharpen great, some don't. Well made knives sharpen good. but blunt is hard.
Block's Knife sharpener sharpness test.
My Family been making knife sharpeners over 3 generations. We make a patent Knife sharpeners that is made for keeping up with your best blades. Our sharpeners are made to sharpen while honing on your blades original cutting edge. We use a special formulated of a Hi Rockwell CPM-S30V, steel honing rods. Our sharpeners honing rods are very hard to wear down. even under extreme abuse. You will find having well keep knives and cutting edges is much safer when working with. Our sharpeners have a patent flex design made in the sharpeners handle that able our sharpeners honing rods to adjust to any cutting edge. This hones the original edges back in your blades taking very little to no steel from your blades. Yet You will find you can get well made knives shaving sharp. Most Knives sharper than new.