Hi Joshua, all of those steels will make a good kitchen knife although I would lean toward the higher carbon steel as you will get a bit more hardness out of it. Just as important as steel choice is knowing how to get the most out of that steel through proper heat treatment. The third leg of the foundation of building a quality knife is design and edge geometry. When these three, steel selection, heat treatment, and design/geometry come together you will have a quality tool that will last many years of high performance. Keep in mind it's the subtle details which often separate good from great. Kitchen knives are somewhat unforgiving in that their deficiencies show up immediately when put to use in the kitchen. This is both frustrating and very rewarding in that you can easily check your work in your own kitchen. I would urge you to make a kitchen knife for yourself and put it through it's paces with a critical eye. You will learn a tremendous amount about your work through this process.

Best of luck,

Bob Kramer

|quoted:

Hi Joshua, all of those steels will make a good kitchen knife although I would lean toward the higher carbon steel as you will get a bit more hardness out of it. Just as important as steel choice is knowing how to get the most out of that steel through proper heat treatment. The third leg of the foundation of building a quality knife is design and edge geometry. When these three, steel selection, heat treatment, and design/geometry come together you will have a quality tool that will last many years of high performance. Keep in mind it's the subtle details which often separate good from great. Kitchen knives are somewhat unforgiving in that their deficiencies show up immediately when put to use in the kitchen. This is both frustrating and very rewarding in that you can easily check your work in your own kitchen. I would urge you to make a kitchen knife for yourself and put it through it's paces with a critical eye. You will learn a tremendous amount about your work through this process.

Best of luck,

Bob Kramer

Mr. Kramer, Thank you for the response. I really love your chef's knives. I used to live in Seattle in the late 90's-early 2000s and I wish I knew about knife making back then, I would of looked you up and tried to get a little training from you. Anyway, I am good with my heat treating but I will have to work very hard on the design/geometry of the blade. I truly believe that the Chef's knife is one of the hardest types of knives to get right. Thank you for the info. Keep up the good work.

Hello,

Across the World of Chefs high carbon steel ranks top notch.