Knife Blade Materials:
The materials used to make a knife's blade will affect the durability and maintenance of the knife. Factors to consider when determining if the blade material will suit your needs are how the knife will be used, how easy it is to sharpen, how well it keeps a sharp edge, and how susceptible is it to corrosion. The information below should help in understanding the qualities of the most common blade materials available.
High-Carbon Steel - Carbon Steel has been used in the making of blades for many years. Carbon steel blades are tough, can be very sharp, retain their sharp edge fairly well, and sharpen with little effort. They have a tendency to be brittle and can break under stress. Carbon steel blades discolor when they come in contact with foods that are high in acid, such as tomatoes and citrus fruit. The discoloration does not affect the quality of the knife. With proper care, discoloration and rusting of the blade can be avoided and it can be treated if it does occur. Wash and dry thoroughly after use. If the blade rusts, scour to remove rust and continue to use. A light polishing with fine grit steel wool or sandpaper can also be used to remove the stains and rust from the blade.
High-Carbon Stainless Steel - A combination of the best attributes of carbon steel and stainless steel blades. They contain enough carbon to give them the toughness and ability to hold an edge, although not quite as well as high-carbons steel, and they contain enough chromium to make them stain and rust resistant, although they can discolor or rust under extreme conditions. High-carbon stainless steel blades are slightly harder to sharpen than high-carbon steel but they have become the most popular blade material used for high quality kitchen knives.
Stainless Steel - Unlike high-carbon steel, stainless steel blades are highly resistant to discoloring or rusting, but if not cared for properly, they can stain. If over exposed to salt water, hard water, or acidic material such as, lemon juice or vinegar, it may discolor or rust. Dry thoroughly after washing to prevent discoloring and if the knife does discolor or rust, clean with a stainless steel cleaner or a light abrasive powder. Although the stainless steel blades have the ability to hold a sharp edge slightly longer, the stainless steel is so hard that it cannot be produced with as sharp an edge as high-carbon steel. When they dull, they are much harder to sharpen than the high-carbon steel.
Titanium - Titanium blades are made from a mold of titanium and carbides. The carbides allow the blade to be heat treated, which produces a very strong and durable blade. When compared to steel, titanium is lighter, more wear resistant, corrosion resistant, holds its edge longer, and is fairly easy to sharpen. The titanium blade is more flexible than steel, making them a good choice for tasks such as boning and filleting. Beware that titanium coated or edged knife blades will not have the same qualities as knives that have blades made totally of titanium. The titanium coating on the cutting edge of the blade will be lost after sharpening several times.
Ceramic - Ceramic blades are made of zirconium oxide and aluminum oxide. Zirconium oxide is the second hardest material available next to diamonds. It is very hard but is also brittle and can chip or break. The edge of a ceramic blade is much thinner than steel, which makes cutting through items much easier. Because the ceramic blades are brittle they must be used with caution. They should be used for slicing rather than chopping. Although they are much more brittle than steel knives, they tend to hold their edge up to 10 times longer. Once the blades have dulled, they must be sharpened by a professional with a diamond sharpener.
Plastic - Plastic blades are used with the primary goal of preventing vegetables and such from becoming discolored from the blade of a knife. Plastic blades generally serrated and are not very sharp, requiring some force when cutting.
Knife Handle Materials:
Wood Handle - Hardwoods with tight grains are best for making wood handles. Rosewood, Brazilian Ironwood, and Ebony are woods that work well for making knife handles. Wood handles provide an excellent grip, but requires more maintenance than a plastic or stainless steel handle. It is thought that wood handled knives absorb microorganisms and are not as sanitary as knives with handles made of other materials.
Wood Handles Infused with Plastic - A combination of the best attributes of wood handles and molded plastic handles. They have an excellent grip but do not require the maintenance all wood handles require. They are also not as porous as wood handled knives, preventing the absorption of microorganisms.
Molded Plastic or Composition - Molded plastic handles are much easier to care for than wooden handles. They will not absorb debris and microorganisms and are easily cleaned. It is argued that handles made with molded plastics become brittle over time, causing them to break and that they can become slippery if hands are wet, making them harder to handle.
Stainless Steel - Metal handled knives last longer and add weight to the knife. There are arguments made that stainless steel handles are slippery if hands become damp, making them harder to handle. As with the plastic handles, stainless steel will not absorb debris and microorganisms and are easily cleaned.
Source:http://www.recipetips.com/kitchen-tips/t--1075/types-of-kitchen-knives.asp
