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Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
Ceramic knife. A ceramic knife. A ceramic knife is a knife with a ceramic blade typically made from zirconium dioxide (ZrO 2; also known as zirconia), [ 1] rather than the steel used for most knives. Ceramic knife blades are usually produced through the dry-pressing and firing of powdered zirconia using solid-state sintering.
Chef's knife. In cooking, a chef's knife, also known as a cook's knife, is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef. Today it is the primary general utility knife for most Western cooks. A European chef's knife generally has a blade 20 centimetres (8 ...
Knife sharpening. Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, [ 1] or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop, or strop, is often used to straighten and polish an edge.
A diamond knife is a very sharp knife in which the edge is made from diamond, invented by Humberto Fernández-Morán in 1955. [ 1][ 2] Diamond knives are used for medical and scientific applications where an extremely sharp and long-lasting edge is essential. The knives are very expensive to purchase, depending on the quality and size of the ...
Kitchen knife indentation. Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely found in Japanese knives, and in the ...
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