Maybe you mean element instead of mineral? If that's the case, knife steel is composed of a variety of elements to achieve specific characteristics for the knife. Some common elements in quality cutlery steel are:
-chromium
-molybdenum
-vanadium
-manganese
-carbon
other elements are used as well but these are just a few of the "core" elements that are more commonly found. As an example, steel with a higher carbon content will be tougher and less prone to chipping however it will corrode faster than a more "stainless" steel. If you have a blade with a high nitrogen content, the knife will be very resistant to corrosion but may not be quite as tough.
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