All about knives, sharpening, Japan, blacksmiths ...
Did you ever wonder why some kitchen knives stay sharp longer than others? How can a specific chemical composition and heat treatment improve the quality and longevity of a kitchen knife edge? What is happening on a microscopic level as a knife becomes blunt and what physical mechanisms accelerate or decelerate this process? In this text, we will try to answer these questions and provide a short introduction to the metallurgy of kitchen knives.