KnifeCenter FAQ #133: What Makes A Knife Tough?

How does one delineate between the toughness of a knife, and its strength? Plus, we’ll cover the best steel for a chef’s knife and the subtle art of a Peanut and butter sandwich.

More about toughness (and edge retention) in blade steel: https://knifesteelnerds.com/2021/10/19/knife-steels-rated-by-a-metallurgist-toughness-edge-retention-and-corrosion-resistance/

Featured Knives
TOPS Steel Eagle: https://kcoti.com/3DlGxD0
TOPS Frog Market Special: https://kcoti.com/3rAzDHs
Boker Little Friend: https://kcoti.com/3pWRdF0
Cold Steel Engage: https://kcoti.com/3Q9M47g
DOVO Straight Razors: https://kcoti.com/3DpnQyw
Brisa Trapper 95: https://kcoti.com/3OnEXGV
Fallkniven F1: https://kcoti.com/3OnEXGV
Shun Classic: https://kcoti.com/3Or7bks
Wusthoff Classic: https://kcoti.com/471MgvA
Victorinox Swiss Army SwissChamp: https://kcoti.com/46WyZUR
Victorinox Swiss Army Handyman: https://kcoti.com/3pZJ1nA
Boker Tech-Tool City 4: https://kcoti.com/3Q6LJCv
Case Peanut: https://kcoti.com/3Q8UpZ6

00:00 Intro
00:54 Toughness VS Strength
06:30 Why Are Razors Made from Carbon Steel?
09:19 Scandi VS Convex Grinds VS Technique
12:59 Best Blade Steel for Kitchen Knives
15:27 Swiss Army Knife with Saw and Pliers
17:14 Peanut and Butter

Slightly Larger that Average Patches: https://kcoti.com/3IXcovQ

Need a Tek-Lok? Get them here: https://kcoti.com/2MaMxqJ

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