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The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.
Good carbon steel will take a sharp edge, but is not so hard as to be difficult to sharpen, unlike some grades of stainless steel. Stainless steel is an alloy of iron, approximately 10–15% chromium , possibly nickel , and molybdenum , with only a small amount of carbon.
Carbon steel is a steel with carbon content from about 0.05 up to 2.1 percent by weight. The definition of carbon steel from the American Iron and Steel Institute (AISI) states: no minimum content is specified or required for chromium , cobalt , molybdenum , nickel , niobium , titanium , tungsten , vanadium , zirconium , or any other element to ...
Sharpened metal drop-point blade Naturally occurring sharp obsidian piece Shark tooth with a sharp, serrated edge A sewing needle comes to a sharp point. Sharpness refers to the ability of a blade, point, or cutting implement to cut through materials with minimal force, and can more specifically be defined as the capacity of a surface to initiate the cut. [1]
Schrade-Walden Sharp Finger (USA) -- high carbon steel, rare variant; Schrade 152 Old Timer Sharpfinger (USA) -- high carbon steel; Schrade 152 Uncle Henry Wolverine (USA) -- stainless
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 ...
Super-blue steel — blue steel alloyed with molybdenum and vanadium and more carbon for longer edge life, but are a little more brittle; Stainless steel is generally tougher and less likely to chip, but are more difficult to hone and so can be less sharp than carbon steel. In the highest quality though, it retains an edge longer and the grain ...
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.