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2. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   The 10xx series is the most popular choice for carbon steel used in knives as well as katanas. They can take and keep a very sharp edge. [59] 1095, a popular high-carbon steel for knives; it is harder but more brittle than lower-carbon steels such as 1055, 1060, 1070, and 1080.

3. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...

4. Knife - Wikipedia

   en.wikipedia.org/wiki/Knife

   Morakniv carbon steel knife Knife blade mass production. Knife blades can be manufactured from a variety of materials, each of which has advantages and disadvantages. Carbon steel, an alloy of iron and carbon, can be very sharp. It holds its edge well, and remains easy to sharpen, but is vulnerable to rust and stains.

5. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

   www.aol.com/asked-6-chefs-worst-way-120700964.html

   Without proper cleaning and drying of knives and in the absence of regular knife block deep-cleans—which requires several tools and 12 hours of drying time— “knife blocks can pose real ...

6. The Best Chef's Knives Are a Cut Above the Rest - AOL

   www.aol.com/lifestyle/best-chefs-knives-cut...

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7. Global (cutlery) - Wikipedia

   en.wikipedia.org/wiki/Global_(cutlery)

   Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.