Blade Materials

Carbon Steel: Carbon Steel has been used in the making of blades for many years. Carbon steel blades are tough and take a better edge with little effort. Carbon steel blades discolor when they come in contact with foods that are high in acid such as tomatoes and citrus fruits. The blades must be treated with care to avoid discoloration and rusting. Wash and dry thoroughly after each use. Tip: When storing knives with carbon steel blades, lightly coat the blades with flavor-free vegetable oil to help prevent discoloration and rust.

Stainless Steel: Unlike carbon steel, stainless steel blades do not discolor or rust; however, they are not hard enough to maintain the best edge.

High Carbon Stainless Steel: This type is a combination of the best attributes of carbon steel and stainless steel blades. They have the toughness and ability to hold an edge and do not discolor.

Titanium: Titanium blades are made from a mold of titanium and carbides. When compared to steel, titanium is lighter, more wear-resistant, and holds its edge longer. The titanium blade is more flexible than steel and works best for tasks such as boning and filleting.

Ceramic: Ceramic blades are made of zirconium oxide and aluminum oxide. Although they are much more delicate than steel knives, they tend to hold their edge up to 10 times longer. Once the blades have dulled, they must be sharpened by a professional.

Plastic: Plastic blades are used to prevent vegetables and such from discoloration from the knife blade. Plastic blades are not very sharp and require some force when cutting.

Hollow Ground: Hollow ground is a knife blade that is manufactured with a process that fuses two separate pieces of metal together. After the pieces are fused, a beveled blade edge is created. Although these blades often have very sharp edges, the blade lacks the balance and longevity of a taper-ground blade. This type of blade is most often found on knives that are used less frequently.

Taper Ground: This knife blade is manufactured with a single sheet of metal and has been ground so that it tapers smoothly from the spine to the cutting edge. This type of blade is desired on knives that are frequently used.