Kitchen knives are made from several types of materials. Regular steel knives are low cost and available in all sizes and shapes. They form a patina (a surface sheen) over a period of time which will not allow further rusting. They need to be stored dry and require regular honing to keep their edges sharp. High carbon stainless steel which last longer is one of the most expensive and ideally recommended kitchen knife materials. It will not stain and holds a sharp edge longer than other types of knife materials.
Ceramic knives are popular because they do not need sharpening for years if used properly. They have to be used only on a cutting board and never on another ceramic, plastic or glass surface. Ceramic Knives need to be professionally sharpened and must not be honed at home. They are brittle and require care in usage.
Titanium which is a matrix of titanium and carbides is also used for making kitchen knives. Titanium is lighter than steel. Titanium alloy knives can be used for boning and filleting, but not for decorative cuts as they are more flexible than steel.
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2 comments:
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