/ck/ - Food & Cooking

>knife steel nerdery in /ck/

Well now, being a metallurgical faggot I'm going to have to sperg out about how fucking great Crucible Industries is and how the CPM hot isostatic pressing process uses powder metallurgy to manipulate the typical science of blade forging. For your knives I recommend CPM-S30V steel, it's minor niobium content vastly enhances it's toughness. Knives with this steel will take an incredibly fine edge and keep it for quite a long time, they're also extremely corrosion resistant compared to AUS-8 or any normal steel.

https://www.crucible.com/PDFs%5CDataSheets2010%5CdsS35VNrev12010.pdf

Here is the full datasheet, I am absolutely certain this is the best extant kitchen grade knife steel, and before you ask it's HRC is about 60. It's probably fairly similar to whatever the OP's blade is made of, being a 2% molybdenum steel but is likely a better, western version of that material.