The knife is practical tool, the irreplaceable assistant in kitchen, in economy and outdoors. Getting it, you hope for the good cutting properties of blade, durability and long service. That the knife carried out specific objectives, it is necessary to select certain class of steel of which its edge is made.
Instruction
1. Choose material for household knives on steel quality. Steel is classified by amount of carbon and the alloying additives in its connections. Apply steel of the following classes to bulk production of kitchen knives: 420, 3H13, 4H13, 40H13. Edge from it soft: it is quickly rebated, but easily sharpened. If you are disturbed by the price, pick up for kitchen works inexpensive model from such material. On the basis of steel 420, brands are made: 440A, 440B. Use knives from this material where the corrosive firmness is important. Their big shortcoming – heavy weight. But if you are interested in scuba diving, safely choose knife of this brand.
2. Get knife for hard work, considering blade durability. The group staly 440C, 8Cr13MoV, 8Cr14MoV, 9Cr13, Aus-8, 95х18 goes for production of high-quality knives. Such blade is useful outdoors – it thin and easy, and therefore it is difficult to break it. If the travel to taiga, mountains or to other solitudes is necessary to you, choose knives from steel 440C or Aus-8. Not to spend time for sharpening, stop the attention on blade from steel of ATS-34, BG-42 type, or 154CM. These products are irreplaceable on hunting and will allow to cut several hulks fine edge of one knife.
3. Study modern brands of knives from expensive steel - CPM 440V (S60V) made by means of high technologies. They are called the alloyed cast iron or metal glass. Make blades of the small size of it. Knives from this material do not rust, have the high cutting properties and long remain sharp. If you are not confused by the high price of small product, choose the jack-knife from quality steel.
4. Check steel quality. For quality test of edge it is possible to use several simple receptions. One of them – check of uniformity became. Breathe on clean dry knife blade and look how the perspiration descends. If it exactly lay on blade and has descended from it evenly – steel uniform. Good training can be estimated on ring. Suspend knife for the handle and click nail on blade. If not to clamp it fingers, the tempered metal will begin to sound high ring.