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Stainless steel: what it is, types and how to clean it
Stainless steel is one of the most valued materials in the world of cutlery, gastronomy and industry in general. Its resistance to corrosion, its durability and its shiny appearance make it the ideal choice for making high quality knives. But, although many people know its name, few really understand what makes it so special, what its most common types are and, just as importantly, how to care for it properly to prolong its useful life.
In this article, we will delve into the fascinating world of stainless steel, a material that has revolutionised the manufacture of knives and cutting tools. We will explore what exactly it is, what are the main types you can find on the market and how to clean it properly to ensure its performance and appearance for years to come.
Knowing how to choose the right type of stainless steel for your knives is no small matter. Not all steels are the same, and each type has its own characteristics: some are harder, others are more resistant to corrosion, and others are easier to sharpen. In addition, proper maintenance not only preserves the appearance of your knives, but also prevents rust and loss of sharpness. Knowing these aspects is essential for any knife professional or knife lover, because a good knife is not just a tool: it is an extension of your hands.
What is stainless steel and what makes it so special?
Stainless steel is an alloy of steel to which a minimum of 10.5% chromium is added. This composition is the key to its success: chromium reacts with oxygen in the air and forms a chromium oxide layer on the surface of the material. This layer acts as a protective barrier that prevents oxidation and thus corrosion. Unlike other types of steel, which can rust quickly when exposed to moisture or air, stainless steel retains its appearance and properties for much longer.
In addition to chromium, stainless steel may contain other elements such as nickel, molybdenum or carbon, which enhance specific characteristics such as acid resistance, hardness or resistance to extreme temperatures. These variations give rise to different types of stainless steel, each with its own applications.
In the cutlery world, the choice of steel type is crucial. A kitchen knife, for example, needs to be corrosion resistant, but it must also retain a good edge and be relatively easy to sharpen. On the other hand, a knife for outdoor activities, such as bushcraft or hunting, may require greater hardness and wear resistance.
Another important point is to understand that, although stainless steel is highly resistant to corrosion, it is not completely immune to rust. If a stainless steel knife is exposed to prolonged exposure to damp environments or dirty storage, it is possible for rust spots or surface corrosion to appear. It is therefore essential to know how to care for and clean this material properly in order to keep it in perfect condition.
Types of stainless steel for knives: which is the best?
There are many types of stainless steel, but not all of them are the same or designed for the same applications. In the field of cutlery, some of the most common are:
420 stainless steel
This is one of the most basic and economical types of stainless steel. It is used in medium and low-end knives because of its good resistance to corrosion, although its hardness is limited. It is easy to sharpen, but loses its edge more quickly. It is ideal for domestic kitchen knives or for uses where corrosion is more of a risk than loss of sharpness.
Stainless steel 440
This steel is harder and more wear resistant than 420, which makes it more suitable for higher quality knives. It has several subcategories, such as 440A, 440B and 440C, the latter being the hardest and with the best edge retention. It is a popular choice for hunting knives and general purpose tools.
VG-10 stainless steel
This type of steel, of Japanese origin, is highly valued in high-end cutlery. It combines excellent hardness (up to 60 HRC) with good corrosion resistance, making it a balanced choice for professional kitchen knives. Its ability to hold its edge is remarkable, although it requires more effort to sharpen.
Sandvik stainless steel
Made in Sweden, Sandvik 12C27 is an alloy known for its purity and excellent balance of corrosion resistance and sharpness. It is a material widely used in high quality outdoor knives.
Choosing the right stainless steel depends on your needs: if you are looking for a knife that is easy to maintain, 420 may be sufficient. If you value edge retention more, VG-10 or 440C will be more interesting options.
How to clean and care for stainless steel to prolong its service life
Although stainless steel is tough, that does not mean it is indestructible. Poor care can considerably shorten the life of your knives, causing stains, loss of sharpness or even corrosion. To avoid this, follow these recommendations:
Basic cleaning after every use
Always wash your knives by hand, with lukewarm water and a mild detergent. Avoid putting them in the dishwasher, as high temperatures and aggressive detergents can damage the protective layer of steel. Dry them immediately after washing with a clean, soft cloth to prevent water spots from forming.
How to remove rust stains
If rust stains still appear, don't worry: there are ways to remove them. You can gently rub the affected area with a stainless steel cleaner or even a homemade paste of baking soda and water. Remember to clean in the direction of the steel polish to avoid scratching.
Regular maintenance
In addition to daily cleaning, it is advisable to apply a protective oil (e.g. food grade mineral oil) to the blade from time to time. This creates an additional layer that helps to repel moisture. It is also important to store knives in a dry and safe place, away from damp environments.
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