Chefdog
Senior Member
- Joined
- Mar 4, 2012
- Messages
- 550
- Reaction score
- 27
Hello everyone,
I feel like I have a solid understanding of kitchen steel characteristics and how they relate to real world use. But this one question has been bugging me lately because I see some contradictory information and wanted to try and get a definitive answer.
So here it is: Is there an absolute relationship between the toughness (ability to resist chipping and deformation of the edge) and the addition of chromium (or other alloying elements) to carbon steel? In other words, is carbon steel (assuming for the sake of argument they have the same hardness, grain structure, heat treatment etc.) always tougher than stainless?
OR
Do the other variables have too much of an impact to make any such blanket statement?
I feel like I have a solid understanding of kitchen steel characteristics and how they relate to real world use. But this one question has been bugging me lately because I see some contradictory information and wanted to try and get a definitive answer.
So here it is: Is there an absolute relationship between the toughness (ability to resist chipping and deformation of the edge) and the addition of chromium (or other alloying elements) to carbon steel? In other words, is carbon steel (assuming for the sake of argument they have the same hardness, grain structure, heat treatment etc.) always tougher than stainless?
OR
Do the other variables have too much of an impact to make any such blanket statement?