In a perfect world, a knife cutting edge should oppose erosion, hold a sharp edge through supported utilize and hone without any problem. Be that as it may, there are exchange offs to consider: Harder steel holds a superior edge and is less impervious to rust, but on the other hand is progressively hard to hone. Gentler steel may have higher erosion obstruction and is simpler to hone, yet for the most part doesn’t hold an edge also.
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Most sharp edges are made of hardened steel, a composite that opposes rust and erosion. Three well known instances of hardened steel utilized for knife edges include:
420HC: This reasonable treated steel opposes consumption, hones effectively and includes reasonable edge retention.
154CM: Higher-grade treated steel contains a higher measure of carbon for more hardness and great edge retention.
S30V: Premium treated steel contains a high measure of vanadium (a rust proof carbide that adds wear-opposition and sturdiness to a sharp edge) for predominant edge retention.
A few blades are made with non-pure high-carbon steel. These cutting edges include exceptional hardness and edge retention, yet are significantly more defenseless against consumption than hardened steel sharp edges.
Sheepsfoot and Santuko cutting edges are extraordinary for food arrangement. They include a spine that adjusts steeply to the point and the cutting edge is directly from the handle to the point, instead of bended. This shape makes it simple to cut, hack and cut while limiting the danger of incidentally puncturing with the point.