Knife Steel Table – Overview of Steel Types

Knife Steel Hardness (HRC) & Wear Resistance

For knife steel, hardness is usually specified in HRC. Nowadays, however, hardness alone says little about how long a steel will stay sharp or how high its wear resistance is—except for unalloyed, pure carbon steel.

Wear resistance is mainly influenced by the alloy, i.e., how much of which alloying element is added and in what proportions.

With low-alloy carbon steel like 1.3505 (102Cr6), you can already see this: Due to 1% chromium combined with 1% carbon, harder carbides form that increase edge retention. This is why the edge of 1.3505 at 61 HRC stays sharp longer than that of C100 with 1% carbon and no chromium, even if the latter has 62 HRC.

In the high-alloy sector, this effect is even greater and much more complex. Thus, a hardness value alone without specifying the steel is meaningless regarding wear resistance.

Today, hardness (HRC) is used to achieve the desired properties for each knife steel, such as a good hardness-toughness balance, and as a control value.

Explanation of Corrosion Resistance for Knife Steel

• none: Rusts very easily or quickly develops a patina, even in dry indoor environments.
• very low: Rusts more slowly indoors, patina forms more gradually.
• low: Hardly rusts when stored dry, patina possible or rust if not cared for at all.
• medium: Usually does not rust, even when in contact with water or mild acids, as when cutting fruits or vegetables.
• high: Only starts to rust noticeably when exposed to saltwater.
• very high: Usually does not rust at all, even with saltwater contact, or only minimally.

Note: The explanation of corrosion resistance applies to low tempering temperatures up to 200°C. At higher tempering temperatures, corrosion resistance decreases.