A Beginner's Guide to Knife Steel

After spending the last few months down a rabbit hole of steel formulas, I have only one question...

Who decided to let engineers name things?

This is really only the tip of the iceberg, but let's take a look at some of the most popular stainless and carbon steels for knife making on the market today.

[rayblevins]

This was super informative! I've been looking for a video that broke down the basics of knife steels. This was just what I was looking for!

[Fulblade]

Well done sir. Very helpful as an overview for my learning.

[sideema]

Thank you for the deep dive! So useful!

[draven_sword]

I have an aogami blue super petty knife that I got as a gift. I absolutely love that little blade!

[kemmykara]

Can you link the sites you used for lists of steels and graphs?

[faul]

I know the basics as a chef that's bought steel from cheap to expensive from western to Eastern. I'm finding it difficult to understand how to properly maintain so I want to understand the steel to understand my whetstone and honing rods properly.

[ckkkm]

Love your content and want to let you know that your santoku is blue #2 not white #2

[joas]

carbon steel knives are much easier to sharpen, and feel much better to sharpen because of the lowered chromium content

[jeroen]

Great vid, only miss Ginsan. Not that exotic and does blend the world of stainless and carbon knives...

[markdale]

Will there be a day when big knife makers realize that CPM-Magnacut is the end all and be all of cutlery steel?

[faul]

This could be very helpful if I could keep up with the words coming out of you mouth at 100x nerd level. Slow down. 🐌