It’s worth knowing what you’re buying when it comes to sharpened steel.
Steel is an alloy that most of us take for granted. In its simplest form, it’s a mix of iron and carbon. But there are a lot of other elements in blade steel that impact the performance of a knife. These elements, added in small amounts, help knives maintain an edge, not rust, and keep from shattering when dropped. To learn more about them, we spoke with Martin Mills, a test and innovation supervisor at Benchmade Knives. Here’s the science on how molten metal becomes a good-quality blade.
The only drawback is that the steel cools slowly and unevenly. The elements that make up the alloy solidify at different temperatures, which causes them to separate at a microscopic level. The carbides that form are not consistent in shape or size, or evenly distributed throughout the alloy. This is still the most common method of steel production, and blade steels made this way include 1095, 440 series steels, 154CM, and tool steels like D2.
The smaller, more evenly distributed carbides significantly improve the finished knife blade. As steel wears away through sharpening and use, carbides are exposed, and they eventually pop out. Larger carbides formed in the conventional manufacturing process leave large, uneven gaps when they fall out. The uniform carbides from the powdered metal leave smaller gaps, and the ones that remain continue to provide structural support to the steel.
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