When it comes to finding the best kind of steel for your kitchen knives, there are a lot of different types to choose from.
However, finding the right kind can be a hassle. That’s why we have created this complete guide about what makes up X50CrMoV 15 steel and how you should use it in your kitchen.
X50CrMoV15 is a type of steel that has been used in making kitchen knives for many years now.
It is an alloy with a composition made up from lots of different metals. Such metals included in its composition include chromium, molybdenum, vanadium, carbon and magnesium.
The main purpose of using these elements is to make sure that the steel is corrosion resistant and also very hard so they can be used effectively.
This means that if you want to buy yourself some kitchen knives made out of X50CrMoV steel, then you will not need to worry about them rusting or breaking down after a while.
How Hard Is X50CrMoV15?
The most important thing when buying any knife is its hardness.
If you don’t know much about the different kinds of steels, then you might think that all the same. But the truth is that they do differ greatly. For example, one may be harder than another and this makes it more effective at cutting certain types of food.
So, before you go to purchase a set of knives, you should first think about what foods you are going to use your knives to prepare and find out what hardness is recommended for that type of food.
In other words, you need to think about how hard you need your knives to be.
The hardness of X50CrMoV15 steel ranges between 50-60 HRC with an average of 56 HRC. This means that it is somewhere in the middle of the scale compared to all knives and their hardness.
This makes X50CrMoV15 an all-round type of steel that is good for cutting lots of different foods but it may not be ideal for cutting bones or rough meats.
This is because the higher the number on the scale, the harder the material is. Therefore, if you see that a certain knife is labeled as 60HRC, then you can assume that it is pretty tough.
On the other hand, if it is only 40 HRC, then you should probably look elsewhere.
So, X50CrMoV15 is pretty tough steel although it is not the toughest. However, a downside to this toughness is that it is more difficult to sharpen.
If you want a very fine, sharp edge to your knife, then you should opt for a softer steel. A softer steel will allow you to create a sharper edge even if it doesn’t hold its edge very well.
X50CrMoV15 Features And Properties
Toughness is not the only important property to consider when thinking about which type of steel is best for your kitchen knives.
There are other properties you should consider too like sharpness, resistance to corrosion and resistance to wear.
Luckily, X50CrMoV15 is an all around type of steel that offers a fair amount of other features.
Because it is 15% Chromium, it is pretty resistant to corrosion so you are less likely to end up with rusty knives after a short period of use.
The same goes for wear and tear – X50CrMoV15 is pretty tough and resistant to chips and damage thanks to its components of carbon and Vanadium.
We mentioned earlier that X50CrMoV15 is a tough steel and as the saying goes – the tougher the steel, the tougher it is to sharpen it. However, because X50CrMoV15 is very in the middle of the scale compared to other types of steel, it’s not that bad when compared to other knives.
All of these properties and features make it a very close companion to the German 4116 Steel as they both have similar compositions and similar features.
However, they both fall into a very similar price range so both are great options when it comes to your kitchen knives.
How To Use X50CrMoV15 Steel Kitchen Knives
Once you have chosen the right steel for your knives, you should start thinking about how you should use and store them.
When it comes to storing your kitchen knives, you should always store them safely no matter what type of steel they are made from. You should either hang them on a wall out of reach of others or in a secure draw.
You should also store your knives away from moisture as you don’t want to get any rust on your blades because it could ruin your knives forever.
Also, you should never leave your knives in direct sunlight as this can cause them to discolor over time. Overall, the best place to store your knives is somewhere dry and secure to prevent rusting and accidents.
As for using your X50CrMoV15 steel knives, they work best when cutting vegetables, fruits and meat. They are also good for chopping herbs and slicing breads, depending on the cut of the blade.
However, because X50CrMoV15 is an all round type of steel, it works well on all kinds of foods. We would recommend that you avoid trying to use this steel to cut through bones or other similarly hard ingredients as a harder steel would be far more effective.
Choosing the right type of steel for your kitchen knives is one of the most important decisions you can make when it comes to your cooking equipment. It is also one of the first steps towards having a better experience while cooking.
When choosing between different steels, it’s important that you do your research to avoid damaging your knives.
If you are thinking of using X50CrMoV15 steel for your kitchen knives, then this steel is a great choice.
Although it is not recommended to use this steel on very hard ingredients, it is still strong enough to handle most ingredients.
Plus, it’s fairly resistant to corrosion and wear damage, meaning that your knives are sure to last a fair amount of time.
- What Is CTS 204p Steel? Is It Good For Knives? - May 13, 2022
- Is Elmax A Good Steel For Knives? (A Comprehensive Steel Guide) - May 13, 2022
- What Is The Difference Between Micarta And G-10 Handle Scales? - May 13, 2022