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2. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   The 400 series remains one of the most popular choices for knife makers because it is easy to sharpen and is resistant to corrosion. The 400 series is magnetic. 410 is a hardenable, straight-chromium stainless steel that combines superior wear resistance with excellent corrosion resistance.

3. Honing steel - Wikipedia

   en.wikipedia.org/wiki/Honing_steel

   A honing steel on a cutting board Common steel for use in households SEM images of the cross-section of a blade before (dull) and after (sharp) honing with a smooth rod [1]. A honing steel, sometimes referred to as a sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to restore keenness to ...

4. Knife sharpening - Wikipedia

   en.wikipedia.org/wiki/Knife_sharpening

   A sharpening steel is a type of hardened cylindrical rod used similarly to honing stones. For example, a butcher steel is a round file with the teeth running the long way, while a packer steel (used in the meat packer's industry) is a smooth, polished steel rod designed for straightening the turned edge of a knife, [ 10 ] and is also useful for ...

5. Tumbler knife sharpener review, after weeks of testing - AOL

   www.aol.com/news/tumbler-knife-sharpener-review...

   Tumbler Knife Sharpener $129.00 at Amazon. Tumbler Knife Sharpener $98.00 at Tumbler. The Tumbler knife sharpener ($129) is a manual knife sharpener with two components: a two-sided rolling disc ...

6. Honyaki - Wikipedia

   en.wikipedia.org/wiki/Honyaki

   Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging a blade, with a technique most similar to the tradition of nihonto, from a single piece of high-carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon (or temper line), and a hard ...

7. How to Become a Pro With Your Chef's Knife - AOL

   www.aol.com/lifestyle/food-how-become-pro-your...

   Unlike carbon steel, which you have to wash, dry, and oil constantly, and ceramic, which has to be returned to the manufacturer for sharpening, stainless steel requires a simple wash and dry after ...