Another, "which Steel" question...

DoctaD

DoctaD

Joined
Apr 13, 2006
Messages
745
Which steel and heat treatment would be best to endure the rigors of being thrown in the sink, kitchen drawer and dishwasher. That is, a hard-use/abuser for the kitchen...one that will endure my family's abuse before needing to be taken to the coarse stones for nick removal/reprofiling? I'm not as interested in abrasion resistance as in chipping and deformation resistance. I am happy to strop and hone, just not have to grind out nicks and chunks. ( Thought I'd have more luck posting in this forum as opposed to the Kitchen forum)
 
Wow, that was a QUICK response!
I find S30v to pretty "chippy", perhaps mine has had poor heat treatment.
 
Ankerson,
Thanks for the reply. I take your opinions SERIOUSLY.
Do you know of any particular manufactures that make kitchen knives using those steels that are not outrageously priced...you know, the type that I would allow to be abused by my family without cringing?
 
Chicago Cutlery knives aren't bad for beaters like that and they aren't expensive.

I have a few myself that I have just for that purpose. ;)
 
DoctaD said:
Wow, that was a QUICK response!
I find S30v to pretty "chippy", perhaps mine has had poor heat treatment.
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What can i say... slow day at work

you must be doing things with your kitchen knives that i don't do with mine. The most chippy material i have is the VG10 in my shun knives.

the "forged german steel" (whatever that is) in my Anolon knives never chip... and i've hacked up plenty of bones with em
 
I tend to be very careful with my good kitchen knives, but others in the family...well, sometimes get a little careless. I have some very hard japanese knives that get very sharp, and are very abrasion resistant, but if accidentally thrown in with the forks and knives, tend to chip. I'm just looking for some beater knives that will stand up to as much abuse as possible. Might even consider making some myself for fun.
 
I vote AUS8. Cheap, rolls instead of chips, and you can easily maintain it by steeling
 
I cant recommend a certain steel. However, I can say if you need an affordable quality kitchen workhorse Victorinox/Forschner as a brand, wins hands down.
 
I'll second the recommendation for Victorinox kitchen knives. Cheap, and work great.
 
Which steel?

Cheap steel. Cheapest thing at the grocery store. When it gets beat up....toss it. Even so-so steel should never go in the sink, kitchen drawer, or dishwasher.
 
1badcj_7 said:
I cant recommend a certain steel. However, I can say if you need an affordable quality kitchen workhorse Victorinox/Forschner as a brand, wins hands down.
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I'm wit ya on the Victorinox knives, I've got 4, and have given them as gifts. They are indeed a great value, and probably the kind of knife that I'm talking about. I was just curious about which steel type is ideal for kitchen abuse.
 
DoctaD said:
Which steel and heat treatment would be best to endure the rigors of being thrown in the sink, kitchen drawer and dishwasher.
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Pretty much none. Dishwasher was able to produce rust even on X50CrMoV15 steel which is more stain resistant than any of the medium/high end stainless steels on the market(details here Dishwasher and stainless steel knives corrosion).

Being thrown and banged around other knives and objects will inevitably chip and dent any knife. Cheap knives are too soft, so they get dented and rolled too easy, better knives are harder and tend to chip when abused...
 
Gator97 said:
Pretty much none. Dishwasher was able to produce rust even on X50CrMoV15 steel which is more stain resistant than any of the medium/high end stainless steels on the market(details here Dishwasher and stainless steel knives corrosion).

Being thrown and banged around other knives and objects will inevitably chip and dent any knife. Cheap knives are too soft, so they get dented and rolled too easy, better knives are harder and tend to chip when abused...
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Understood.
With all the new developments in steel/metallurgy I'm just curious as to which steel would have the best combination of properties for the kitchen beater; that would endure the abuse the longest before requiring "major surgery" on the blade... Or last long enough to enjoy before feeling compelled to replace it. I'm not in dire need, but always looking for the "better mouse trap" and just curious by nature.
 
DoctaD said:
Understood.
With all the new developments in steel/metallurgy I'm just curious as to which steel would have the best combination of properties for the kitchen beater; that would endure the abuse the longest before requiring "major surgery" on the blade... Or last long enough to enjoy before feeling compelled to replace it. I'm not in dire need, but always looking for the "better mouse trap" and just curious by nature.
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Like I posted Chicago Cutlery or something like Kitchen Aid would work fine as beaters.
 
Wusthof Ikon Classic. As long as you touch them up often they are always GREAT! They're not cheap, but can be found on sale for really good deals. ~$60. IMO cheap+knife do not belong in the same sentence.

I say teach your family proper knife care instead of purchasing something semi-functional. In the end, everyone will be a better person for it!
 
Ankerson said:
Much easier said than done..... ;)
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it would be easier to teach this
2888057040101511400S425x425Q85.jpg


than to teach my family to treat my knives properly
 
BePrepared said:
it would be easier to teach this
2888057040101511400S425x425Q85.jpg


than to teach my family to treat my knives properly
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Exactly the reason why I keep my customs that I use away from other people. ;)

Much easier to let them use a $15 knife than an expensive Custom.
 
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