High performanc stainless for kitchen knives reccomendation?

gdpolk

gdpolk

Joined
Sep 19, 2011
Messages
461
What is a recommended high performance stainless steel to use for a block set of kitchen knives? I plan to have a set made with the following pieces:
  • 10" chef
  • 7" chef
  • 8" santoku
  • 6" santoku
  • 10" serrated bread knife
  • 4" paring
  • 7" boning/filet
  • 7" meat cleaver
  • carving fork

The labor on this project will obviously run significantly more than the materials so I'd like to keep the recommendations on materials to the high performance options as this will be a family heirloom item passed down for generations. While these will be expensive, they will also be daily users that are used to cook 2-3 meals a day for my family. They will not be abused, but they will see frequent use. My priorities in steel properties are:
  • stain/rust resistance (I won't but another family member may eventually decide to put them in a dishwasher so HIGH corrosion resistance is key)
  • toughness/resistance to chipping and rolling (I don't want any chipped edges from putting them in the sink with other dishes to wash)
  • edge holding (I don't care if they are harder to sharpen, but I'd like them to stay sharp longer)
  • ease of sharpening last

I am not very well educated on the kitchen knife steels, but am somewhat familiar with most steels that are used in hunting/skinning/camping knives. The first one that came to mind was Elmax, but there may be a better option.
 
I think most stainless steels would be fine I'd ask your maker what he likes to use.At the end of the day it's going to come down to fit/finnish ,proper heat treat ect.
 
Lu has good advice. It is going to matter what the maker is used to and has a preference for.

Any good stainless will work. CPM-154, CPM-S35VN, elmax, z-finit, and A-EBL.
 
Take a look at Carpenters CTS-HXP.After looking at the make-up it looks like it may fit your criteria.Alpha Knife Supply sells it,and in the right sizes.I've never used it but several pro's on this site who have used it for a while spoke highly of it.
 
Um...DON'T put them in the sink with other dishes to wash. If they're sharp enough to do their job properly, that's a serious safety hazard.
Wash them separately, by hand.
 
I think that Butch has had a fair bit of experience with that stuff.
Lu1967 said:
Take a look at Carpenters CTS-HXP.After looking at the make-up it looks like it may fit your criteria.Alpha Knife Supply sells it,and in the right sizes.I've never used it but several pro's on this site who have used it for a while spoke highly of it.
Click to expand...
 
You must log in or register to reply here.
Back
Top