How to choose the material to produce your stainless steel kitchen knife blade?

Abin da material for kitchen knife blade?

Don samar da a kitchen knife blade,we have many material to choose,such as 1cr13,2cr13,3cr13,3cr14,ceramic and so on.If our wuka is plastic handle,hollow bakin karfe rike wuka,casting handle wuka,it is had better to produce the wuka base on 2cr14,3cr13 or 3cr14.Why do not we used 1cr13?Because it is easy to get rust.Why do not we choose ceramic material?It is not practical and very easy to be broken. Why do not we used 5cr15 or 1.4116?Because they are too expensive,and to be honest,

With 15years experience,I do not think 5cr15 or 1.4116 is much better than 3cr13 or 3cr14.Maybe somebody will tell you, 5cr15 and 1.4116 is much more sharp than 3cr13 and 3cr14.Someone tell you 5cr15 and 1.4116 is not easy to get rust.I can tell you now,it is not true.

In 2012,one of my England customer who sell goods in Amazon,he want to order our casting handle wuka mai dafa abinci tare da 1.4116 material,but I suggest you changed to 3cr14 material to lower his cost,but he said,3cr14 is not as sharp as 1.4116,and cannot stay no rust as long as 1.4116.I told him it is not like this,but he did not believe me.So I make 20pcs kitchen knife sample,10pcs knife with 3cr14 material,10 piece with 1.4116 material and sent to him and let himself to do test.

I asked him to cut the paper with two different material wuka.And ask him to put the salt in the water,and then separate them in two different bowl which have difference material wuka mai dafa abinci.

One week later,he told me,I am right,with same polishing,3cr14 knife is not more easy to rust than 1.4116,and he did not think 1.4116 is more sharp.So in order to get your price is more competitive in the market,we suggest 3cr13 and 3cr14 for middle quality wuka.