With recent advances in metallurgy (the science of metals), stamped knives are approaching the strength and durability of forged. As such, metal type is often a more important determiner than how a knife is made. There are three types of alloys (metal mixtures) used to create commercial cutlery.

Carbon Steel

• Most common in commercial cutlery
• High carbon content makes the blade strong and easy to sharpen
• Not stain resistant and can become discolored if not properly maintained

Stainless Steel

• Difficult to sharpen
• Also referred to as surgical steel
• Brittle blades do not hold an edge very well
• High chromium content, making them stain free
• Found primarily in the medical field for one-time uses

High Carbon Stainless Steel

• Most expensive steel type
• Sought after by those wanting an easy to maintain kitchen knife
• High carbon content makes the blades strong and easy to sharpen
• They have just enough chromium to keep the blades lustrous and stain resistant