Even amateur home cooks know that there can be a significant difference in performance from one knife to another. This can be due to the knife shape, the sharpness, age, or even the type of steel it's ...

“There definitely is a performance difference — it’s quantifiable,” says Martin Mills, who manages Benchmade’s technology center. The knife industry judges steel based on traits like corrosion ...

This story originally featured on Field & Stream. Steel is an alloy that most of us take for granted. In its simplest form, it’s a mix of iron and carbon. But there are a lot of other elements in ...

Does the steel your knife blade is made from really matter, or is it mostly marketing so companies can help you lighten your wallet? The answer is… Yes. Yes, knife steel is important, and yes, there ...

Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives. If you ask him ...

Knife buyers in 2026 are tired of spec sheets that read like chemistry exams and marketing copy that promises “space-age” performance you will never actually use. The fatigue around so‑called super ...