Why is tool steel not used for chef's knives?

P_A_S_1 said:
They sharpen easier and if maintaining thin/fine edges they are tougher/less prone to chips.
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Really depends on the steel. A kitchen knife in 420HC will sharpen just as easy as the same knife in 1095. And will actually be significantly tougher at equal hardness (according to Larrin’s testing, see thread below for source).

420hc Toughness

Hey all – recently I posted a thread in the general section asking how tuff 420hc is in general. That thread got shut down (I believe because some people were giving somebody who posted a generic steel chart a hard time) shortly after the thread was started. Regardless I would like to continue...
www.bladeforums.com www.bladeforums.com

With many stainless alloys on the market, like AEB-L and 14C28N, toughness is not a concern.

Note that I’m not suggesting stainless over carbon. Personally I like both pretty much equally, and by chance the majority of my knives are in carbon steels. Haven’t used a stainless knife in about 2 months, as my EDC for this year is in A2.
 
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If you live with a family it's probably fine to have some Dollar General culinary blades. Then they can open packages, cut on glass boards, put them in the sink etc.

When the new one gets here I'm going to have to give the folks here the "No Touchy Touchy" talk.
 
+1 Japanese high carbon/high hardness kitchen knives.

Try a “single bevel” (chisel grind) for extra cutting entertainment (unusual geometry) and simple sharpening (just lay the blade flat - no angle guides needed).

Extra thin, extra crispy.

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The third pic look like the edge has three very small chips or the remnants of some repairs.
 
How I think people abuse kitchen knives
- leave it in the sink for a few days
- toss it in the dishwasher
- glass cutting boards
- cutting on granite counter tops
- bang it around with silverware

Low end stainless seems like the best solution for most.
 
dogstar said:
How I think people abuse kitchen knives
- leave it in the sink for a few days
- toss it in the dishwasher
- glass cutting boards
- cutting on granite counter tops
- bang it around with silverware

Low end stainless seems like the best solution for most.
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*Cutting into bones

*Using as a utility knife, cutting boxes, zip ties, rope, etc.... Wrong knife for the job

*Digging lids out of canned mushrooms

*Murder
 
P_A_S_1 said:
The third pic look like the edge has three very small chips or the remnants of some repairs.
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Yup. They’ll sharpen out eventually. I’m not a sushi chef so I don’t need perfect cuts.

Still one of my absolute sharpest knives…
 
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In some countries, when in a professional environment (restaurant kitchens, butcheries, food processing in general, etc.), non-stainless knives are not allowed by law/regulations.
 
AgentSteel said:
In some countries, when in a professional environment (restaurant kitchens, butcheries, food processing in general, etc.), non-stainless knives are not allowed by law/regulations.
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Don't know about knives but in NYS wood cutting boards aren't allowed in commercials kitchens, poly boards only for sanitary reasons.
 
Danke42 said:
Could you save us some time and cite the exact regulation?
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Bist du Deutsch? :D

I've found the regulation number. ISO / EN 8442-1

Can't cite exactly (the official documents are not offered for free) , but I've read from a french (knife steel seller) website that knives used in professional food processing are to contain at least 12% chromium. Even the french regulation is a bit stricter than the european one (13% chromium at a minimum).

All in all, boring stuff. And I'm not a pro chef nor a regulation specialist 😅
 
Danke42 said:
What countries are those? The mighty nation of Rostfrei?
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Surely you jest, mein Herr! Everyone knows that Rostfrei is a knife manufacturer, not a country.
I have many of their knives, myself. It says so right on the blade. Well, it would be there if you scraped the rust off.
 
Aardvark said:
Surely you jest, mein Herr! Everyone knows that Rostfrei is a knife manufacturer, not a country.
I have many of their knives, myself. It says so right on the blade. Well, it would be there if you scraped the rust off.
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You best check your finest atlas. It's just to the South of the Grand Duchy of Inox.
 
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