What is the best knife blade metal for long-lasting sharpness when cutting meat?

[334dave]

hi you'al,
i hang in a knife forum and there is a lot of discussion on what steel is "best" for knife blades..latest fad/dream steel is some power made to steel from Hitachi

some of what i wander is the "powder" made no for these steels and what adds to the properties of the steel

the most important property talked of is how long lasting of the sharpness cutting meat

also any comment on heat treatment would be if interest..

 

[mgb_phys]

It depends on what need - generally you can have some combination of:
Stainless, anti-corrosion
Hardenss, sharpening ability
How long it holds the edge for
Flexibility, how likely it is to break in use
Cost

Basically you pick the mix you need.

 

[334dave]

for most of us it is how long the edge holds..
that is what made buck knives grow so fast is thath he made the edge hard to last longer when most had them easy to sharpen..
how long the edge last is for me in a meat knife..
useing a knife on construction jobe a thicker back bone on the blade and edge work but
to me it is not how sharp it gets if it don't last so very long
for me it is what makes the edge last longest?