Kitchen cutlery sets and knives are generally made of steel. Today, the most common type of steel used for the blades of knives or other cutting instruments is stainless steel. There are various qualities or grades of stainless steel used for knives. Other types of metals and materials can be used for cutlery but are less common. There is no one perfect material for cutlery.
Since the advent of steel in the 1700’s and the ability to mass produce it in the 19th century it has become the choice for knives, cutlery, swords and the like. Steel, like most metals, is available in varieties and in degrees of strength and quality. Steel is composed of mainly iron and proportionately a small amount of carbon. Carbon gives steel its hardness. High carbon steel is generally used for knives and blades.
Stainless steel is considered an alloy. An alloy is usually a mixture of metals and other ‘ingredients’ blended together using special processes at high temperatures. Stainless steel is commonly made from steel, chromium, nickel and some molybdenum. These elements give stainless steel its ‘stainless’ quality by inhibiting rust. Although softer than some high carbon steel, the beneficial qualities of stainless are considered worth it. The proportions as well as other additives and processes make for many combinations and grades of stainless steel. Just because something is made from stainless steel it does not mean it is high quality! One example of a high quality grade for knives is 18/10 stainless. 18/10 is an older term but is common these days among the retail world. The 18/10 part represents the amount of chromium and nickel in the alloy. Generally 18/10 (or type 316) is considered high quality and makes for excellent tools and blades.
Knives and cutlery can also be made from high carbon steel. They need more care and can corrode easier than stainless but will sharpen better and stay sharper longer. Simply keeping knives oiled and clean will help keep them from rusting. A quick small number of strokes on a sharpening rod each time you use steel knives will ensure a razor sharp edge. If using high carbon steel blades to cut lettuce, you will find your lettuce rusting easier, especially if you store away the unused portion. This has to do with the reaction between the iron in the knife and the iron in the lettuce (enzyme-catalyzed oxidation). Some cutlery is made from plastics to help preserve lettuce and fresh vegetables after being cut. after being cut.
So there is no one perfect material for cutlery. Depending on one’s personal preference, stainless steel may be ideal while for others high carbon steel is better. It is still most common to use stainless steel probably because it requires the least maintenance and generally hold its edge good enough for most. Beware buying discount stainless steel sets as they can often be of such poor quality that they will actually rust and tarnish easily. If you are trying to save some money and purchase an inexpensive cutlery set try to find a high carbon steel one that comes with a sharpening rod. You will get better performance with only a little extra care and maintenance.