{"id":15974,"date":"2026-06-16T14:24:10","date_gmt":"2026-06-16T06:24:10","guid":{"rendered":"https:\/\/aobosteel.com\/?p=15974"},"modified":"2026-10-13T00:16:48","modified_gmt":"2026-10-12T16:16:48","slug":"knife-steel-types","status":"publish","type":"post","link":"https:\/\/aobosteel.com\/es\/blog\/knife-steel-types\/","title":{"rendered":"Tipos de acero para cuchillos: C\u00f3mo elegir el adecuado"},"content":{"rendered":"<h1 id=\"h-knife-steel-types-and-how-to-choose-the-right-one\" class=\"wp-block-heading\">Tipos de acero para cuchillos y c\u00f3mo elegir el correcto<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Elegir el acero para un cuchillo parece m\u00e1s dif\u00edcil de lo que deber\u00eda ser. El mercado est\u00e1 lleno de nombres y n\u00fameros metal\u00fargicos complejos, pero no necesita ser metal\u00fargico para elegir una buena hoja. El truco es dejar de buscar un \u00fanico acero \u201cmejor\u201d y empezar a adaptar las propiedades de un acero a c\u00f3mo usa realmente el cuchillo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Todo acero para cuchillos es un compromiso. Lleve la retenci\u00f3n del filo al l\u00edmite y normalmente perder\u00e1 tenacidad. Para maximizar la resistencia a la corrosi\u00f3n, puede que sacrifique algo de retenci\u00f3n del filo. Esta gu\u00eda desglosa las cuatro propiedades que definen un acero para cuchillos, explica las tres familias principales de acero y ofrece selecciones pr\u00e1cticas para casos de uso comunes.<\/p>\n\n\n\n<h2 id=\"h-1-the-four-key-properties-of-knife-steel\" class=\"wp-block-heading\">1. Las cuatro propiedades clave del acero para cuchillos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cuatro factores de rendimiento deciden c\u00f3mo se comporta un acero para cuchillos en uso real.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Retenci\u00f3n del filo (resistencia al desgaste).<\/strong> Es la capacidad de la hoja para resistir el desgaste y la abrasi\u00f3n durante el corte. Un acero con alta retenci\u00f3n del filo permanece afilado por m\u00e1s tiempo. Depende de la dureza y del volumen de carburos, las part\u00edculas microsc\u00f3picas duras distribuidas por la matriz del acero.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tenacidad.<\/strong> Es la capacidad de absorber impactos sin astillarse, agrietarse ni romperse. La tenacidad es lo opuesto a la fragilidad y normalmente var\u00eda en sentido contrario a la dureza. A medida que se aumenta la dureza para mejorar la retenci\u00f3n del filo, la tenacidad disminuye.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Resistencia a la corrosi\u00f3n.<\/strong> Es la capacidad del acero para resistir el \u00f3xido, las manchas y la picadura por humedad, \u00e1cidos y sal. Depende principalmente de cu\u00e1nto cromo permanece disuelto en la matriz del acero, donde forma una capa de \u00f3xido pasiva que protege la hoja.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Facilidad de afilado.<\/strong> Es la facilidad con que el acero recupera un filo fino en piedras abrasivas. Los aceros cargados de carburos duros son lentos y dif\u00edciles de afilar. Los aceros m\u00e1s simples toman un filo agudo r\u00e1pidamente y lo mantienen bien con poco esfuerzo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Dureza Rockwell (HRC).<\/strong> La escala Rockwell C es el ensayo de dureza est\u00e1ndar para el acero de cuchillos. Un penetrador de diamante se presiona contra el acero bajo una carga establecida, y la profundidad de penetraci\u00f3n determina la puntuaci\u00f3n. La mayor\u00eda de los cuchillos de calidad se sit\u00faan entre 54 y 64 HRC. Los valores m\u00e1s bajos son m\u00e1s blandos y tenaces; los valores m\u00e1s altos retienen mejor el filo pero se astillan con m\u00e1s facilidad.<\/p>\n\n\n\n<h2 id=\"h-2-the-three-main-knife-steel-families\" class=\"wp-block-heading\">2. Las tres familias principales de acero para cuchillos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La mayor\u00eda de los aceros para cuchillos se agrupan en tres grandes familias. Conocer la familia le indica el principal compromiso de un vistazo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero al carbono.<\/strong> Principalmente hierro y carbono, con algunos otros elementos de aleaci\u00f3n. Los aceros al carbono suelen ser muy tenaces, f\u00e1ciles de afilar y capaces de tomar un filo fino y agudo. El costo es la resistencia a la corrosi\u00f3n: se oxidan r\u00e1pidamente a menos que se mantengan limpios y aceitados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero inoxidable.<\/strong> Para considerarse inoxidable, el acero debe contener al menos de 10.5% a 12% de cromo. El acero inoxidable resiste bien el \u00f3xido y es muy adecuado para trabajo h\u00famedo y preparaci\u00f3n de alimentos. Los grados de alto cromo pueden ser m\u00e1s dif\u00edciles de afilar y pueden perder algo de tenacidad porque se forman carburos grandes y fr\u00e1giles durante el tratamiento t\u00e9rmico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero para herramientas.<\/strong> Los aceros altamente aleados se desarrollaron primero para herramientas industriales de corte, conformado y estampado que operan bajo cargas extremas. Seg\u00fan el grado, ofrecen una fuerte resistencia al desgaste, dureza en caliente o resistencia al impacto. La mayor\u00eda no son totalmente inoxidables y pueden ser dif\u00edciles de afilar. D2, A2, O1 y S7 provienen todos de esta familia: los grados de trabajo en fr\u00edo, de temple en aceite y resistentes al impacto que Aobo Steel suministra a granel.<\/p>\n\n\n\n<h2 id=\"h-3-knife-steel-comparison-table\" class=\"wp-block-heading\">3. Tabla comparativa de aceros para cuchillos<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Acero<\/td><td>Tipo<\/td><td>Retenci\u00f3n de bordes<\/td><td>Tenacidad<\/td><td>Resistencia a la corrosi\u00f3n<\/td><td>Facilidad de afilado<\/td><td>HRC t\u00edpico<\/td><\/tr><tr><td>D2<\/td><td>Herramienta (trabajo en fr\u00edo)<\/td><td>Alto<\/td><td>Bajo a medio<\/td><td>Moderada (semi-inoxidable)<\/td><td>Dif\u00edcil<\/td><td>58\u201360<\/td><\/tr><tr><td>A2<\/td><td>Herramienta (temple al aire)<\/td><td>De medio a alto<\/td><td>Bien<\/td><td>Bajo<\/td><td>Moderado<\/td><td>58\u201360<\/td><\/tr><tr><td>O1<\/td><td>Herramienta (temple en aceite)<\/td><td>Medio<\/td><td>Bien<\/td><td>Muy bajo<\/td><td>F\u00e1cil<\/td><td>58\u201362<\/td><\/tr><tr><td>S7<\/td><td>Herramienta (resistente al impacto)<\/td><td>Bajo<\/td><td>Excepcional<\/td><td>Bajo<\/td><td>F\u00e1cil<\/td><td>56\u201358<\/td><\/tr><tr><td>440C<\/td><td>Inoxidable<\/td><td>De medio a alto<\/td><td>Moderado<\/td><td>Alto<\/td><td>Moderado<\/td><td>58\u201360<\/td><\/tr><tr><td>420<\/td><td>Inoxidable<\/td><td>Bajo<\/td><td>Alto<\/td><td>Muy alto<\/td><td>F\u00e1cil<\/td><td>50\u201354<\/td><\/tr><tr><td>1095<\/td><td>Carbono<\/td><td>Bajo a medio<\/td><td>Alto<\/td><td>Muy bajo<\/td><td>Muy f\u00e1cil<\/td><td>55\u201360<\/td><\/tr><tr><td>S30V<\/td><td>Inoxidable (PM)<\/td><td>Alto<\/td><td>Moderado<\/td><td>Alto<\/td><td>Dif\u00edcil<\/td><td>59\u201361<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"h-4-how-to-choose-knife-steel-by-use-case\" class=\"wp-block-heading\">4. C\u00f3mo elegir el acero para cuchillos seg\u00fan el uso previsto<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">No compre bas\u00e1ndose \u00fanicamente en la puntuaci\u00f3n de retenci\u00f3n del filo. Empiece por lo que el cuchillo har\u00e1 realmente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cuchillos de bolsillo de uso diario (EDC).<\/strong> Los cuchillos EDC sirven para todo, desde paquetes hasta bridas, y pasan todo el d\u00eda en bolsillos c\u00e1lidos y sudorosos. Usted busca una larga vida del filo y una resistencia decente a la oxidaci\u00f3n para que el cuchillo est\u00e9 listo sin cuidados constantes. Los aceros inoxidables premium como el S30V y similares encajan bien aqu\u00ed. Con un presupuesto m\u00e1s ajustado, el D2 ofrece un corte agresivo y una fuerte resistencia al desgaste por menos, siempre que lo limpie de vez en cuando.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cuchillos de cocina.<\/strong> Las hojas de cocina se enfrentan al agua, a alimentos \u00e1cidos como el lim\u00f3n y el tomate, y a cortes intensos. La resistencia a la corrosi\u00f3n y un filo fino y agudo son lo m\u00e1s importante. El 440C es un inoxidable de alto carbono que alcanza unos 60 HRC con una fuerte resistencia a la oxidaci\u00f3n, un cl\u00e1sico para cuchillos de chef de calidad. El 420 es m\u00e1s blando y econ\u00f3mico, muy d\u00factil, altamente resistente a la oxidaci\u00f3n y f\u00e1cil de reavivar con una chaira.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aire libre, bushcraft y caza.<\/strong> Estos cuchillos tallan madera, despiezan piezas de caza y realizan tareas de campamento. Necesitan un filo de trabajo que no se astille con un nudo oculto. El A2 equilibra bien la tenacidad y la retenci\u00f3n del filo. Si prefiere afilar f\u00e1cilmente en el campo, el O1 es un acero tenaz de temple en aceite que toma un filo muy agudo r\u00e1pidamente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Uso severo, corte y supervivencia.<\/strong> Los grandes cuchillos de corte y los de supervivencia reciben impactos fuertes, por lo que un acero fr\u00e1gil se rompe o se astilla. Aqu\u00ed mandan la tenacidad y la resistencia al impacto. El S7 tiene la mayor tenacidad al impacto de los aceros para herramientas y es casi indestructible a 56-58 HRC. El 1095 es un acero de alto carbono simple, tenaz, econ\u00f3mico y f\u00e1cil de reparar si se da\u00f1a.<\/p>\n\n\n\n<h2 id=\"h-5-carbon-vs-stainless-steel-the-core-trade-off\" class=\"wp-block-heading\">5. Acero al carbono frente a acero inoxidable: el compromiso fundamental<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los aceros de alto carbono como el 1095 carecen del cromo necesario para resistir la oxidaci\u00f3n. Pero con unos pocos carburos de cromo, mantienen una estructura de grano muy fino. Eso les permite tomar un filo m\u00e1s fino y agudo que la mayor\u00eda de los aceros inoxidables, y se sienten m\u00e1s n\u00edtidos y m\u00e1s f\u00e1ciles de desbarbar en la piedra.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los aceros inoxidables resisten la oxidaci\u00f3n porque contienen al menos un 10,5% de cromo. Ese cromo forma una fina capa pasiva de \u00f3xido en la superficie que bloquea el ox\u00edgeno y la humedad antes de que alcancen el hierro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfD\u00f3nde se sit\u00faa el D2? El D2 suele denominarse semiinoxidable. Contiene de un 11% a un 13% de cromo, t\u00e9cnicamente suficiente para calificar como inoxidable, pero tambi\u00e9n tiene un alto contenido de carbono de aproximadamente 1,5%. Durante el tratamiento t\u00e9rmico, gran parte de ese cromo forma grandes carburos de cromo duros con el carbono. Con el cromo atrapado en los carburos, queda poco libre en la matriz para formar la capa protectora de \u00f3xido. As\u00ed que el D2 corta y se desgasta bien, pero a\u00fan se mancha y se pica si se deja h\u00famedo. <\/p>\n\n\n\n<h2 id=\"h-6-frequently-asked-questions\" class=\"wp-block-heading\">6. Preguntas frecuentes<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1781590839342\"><strong class=\"schema-faq-question\"><strong>\u00bfEs el D2 bueno para cuchillos?<\/strong><\/strong> <p class=\"schema-faq-answer\">S\u00ed. El D2 es un acero para herramientas popular para cuchillos, conocido por un filo agresivo y dentado y una alta resistencia al desgaste. Es adecuado para cuchillos EDC de trabajo duro donde el objetivo es una larga vida del filo. No es totalmente inoxidable y tiene menor tenacidad, por lo que es una mala elecci\u00f3n para corte pesado.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1781590860897\"><strong class=\"schema-faq-question\"><strong>\u00bfCu\u00e1l es el mejor acero para cuchillos de cocina?<\/strong><\/strong> <p class=\"schema-faq-answer\">Para la mayor\u00eda de las cocinas, los aceros inoxidables de alto carbono como el 440C o el AEB-L funcionan mejor. Resisten \u00e1cidos y agua mientras mantienen un filo agudo. Algunos chefs prefieren aceros de alto carbono no inoxidables por sus filos finos y afilado r\u00e1pido, pero deben secarse inmediatamente despu\u00e9s de su uso para prevenir el \u00f3xido.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1781590872511\"><strong class=\"schema-faq-question\"><strong>\u00bfEs el acero al carbono mejor que el acero inoxidable?<\/strong><\/strong> <p class=\"schema-faq-answer\">Ninguno gana de forma absoluta; cumplen funciones diferentes. El acero al carbono es adecuado para quien busca m\u00e1xima tenacidad, resistencia al impacto y un filo fino y f\u00e1cil de afilar. El acero inoxidable es adecuado para bajo mantenimiento, resistencia al \u00f3xido y uso general en condiciones h\u00famedas.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1781590883087\"><strong class=\"schema-faq-question\"><strong>\u00bfQu\u00e9 acero para cuchillos es el m\u00e1s f\u00e1cil de afilar?<\/strong><\/strong> <p class=\"schema-faq-answer\">Los aceros simples de alto carbono como el 1095, W1 y O1 se afilan con mayor facilidad, ya que carecen de los carburos duros y resistentes a la abrasi\u00f3n que se encuentran en los aceros para herramientas y pulvimetal\u00fargicos premium. Para los grados con carburos duros, nuestra gu\u00eda sobre <a href=\"https:\/\/aobosteel.com\/es\/blog\/how-to-sharpen-d2-steel\/\">afilado del acero D2<\/a> explica por qu\u00e9 las piedras de diamante o cer\u00e1mica funcionan mejor.<\/p> <\/div> <\/div>\n\n\n\n<ul class=\"wp-block-yoast-seo-related-links yoast-seo-related-links\">\n<li><a href=\"https:\/\/aobosteel.com\/es\/440c-stainless-steel\/\">Proveedor de acero inoxidable 440C (1.4125 \/ SUS440C) | Suministro a granel de barras y placas redondas<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/aobosteel.com\/es\/d2-steel-vs-440c\/\">Acero D2 vs. acero 440C: Gu\u00eda comparativa completa para herramientas, cuchillos y rodamientos<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/aobosteel.com\/es\/blog\/d2-steel-vs-1095-steel\/\">Acero D2 vs. acero 1095: comparaci\u00f3n de dureza, desgaste y usos.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/aobosteel.com\/es\/blog\/s30v-vs-d2-steel-knives\/\">Acero S30V frente a acero D2 para cuchillos: retenci\u00f3n del filo, resistencia a la corrosi\u00f3n y tenacidad.<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/aobosteel.com\/es\/blog\/is-440c-steel-good\/\">\u00bfEs bueno el acero 440C? Dureza, resistencia al desgaste y uso industrial.<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>Knife Steel Types and How to Choose the Right One Choosing knife steel feels harder than it should be. The market is full of complex metallurgical names and numbers, but you do not need to be a metallurgist to pick a good blade. The trick is to stop hunting for one \u201cbest\u201d steel and start [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15976,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[22],"tags":[],"class_list":["post-15974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - 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Some chefs prefer high-carbon non-stainless steels for their fine edges and fast sharpening, but they must be dried immediately after use to prevent rust.","inLanguage":"es"},"inLanguage":"es"},{"@type":"Question","@id":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590872511","position":3,"url":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590872511","name":"\u00bfEs el acero al carbono mejor que el acero inoxidable?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Neither wins outright; they serve different jobs. Carbon steel suits anyone who wants maximum toughness, impact resistance, and a fine, easy-to-sharpen edge. Stainless steel suits low maintenance, rust resistance, and general use in wet conditions.","inLanguage":"es"},"inLanguage":"es"},{"@type":"Question","@id":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590883087","position":4,"url":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590883087","name":"\u00bfQu\u00e9 acero para cuchillos es el m\u00e1s f\u00e1cil de afilar?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Simple high-carbon steels like 1095, W1, and O1 sharpen most easily, since they lack the hard, abrasion-resistant carbides found in premium tool and powder steels. For hard carbide grades, our guide on <a href=\"https:\/\/aobosteel.com\/blog\/how-to-sharpen-d2-steel\/\">sharpening D2 steel<\/a> explains why diamond or ceramic stones work best.","inLanguage":"es"},"inLanguage":"es"}]}},"uagb_featured_image_src":{"full":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"thumbnail":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-150x150.avif",150,150,true],"medium":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-300x300.avif",300,300,true],"medium_large":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-768x768.avif",768,768,true],"large":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-1024x1024.avif",1024,1024,true],"1536x1536":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"2048x2048":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"trp-custom-language-flag":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-12x12.avif",12,12,true]},"uagb_author_info":{"display_name":"Evan","author_link":"https:\/\/aobosteel.com\/es\/blog\/author\/admin\/"},"uagb_comment_info":0,"uagb_excerpt":"Knife Steel Types and How to Choose the Right One Choosing knife steel feels harder than it should be. The market is full of complex metallurgical names and numbers, but you do not need to be a metallurgist to pick a good blade. The trick is to stop hunting for one \u201cbest\u201d steel and start&hellip;","rttpg_featured_image_url":{"full":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"landscape":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"portraits":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"thumbnail":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-150x150.avif",150,150,true],"medium":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-300x300.avif",300,300,true],"large":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-1024x1024.avif",1024,1024,true],"1536x1536":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"2048x2048":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One.avif",1254,1254,false],"trp-custom-language-flag":["https:\/\/aobosteel.com\/wp-content\/uploads\/2026\/06\/Knife-Steel-Types-and-How-to-Choose-the-Right-One-12x12.avif",12,12,true]},"rttpg_author":{"display_name":"Evan","author_link":"https:\/\/aobosteel.com\/es\/blog\/author\/admin\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/aobosteel.com\/es\/blog\/category\/blog\/\" rel=\"category tag\">Blog<\/a>","rttpg_excerpt":"Knife Steel Types and How to Choose the Right One Choosing knife steel feels harder than it should be. The market is full of complex metallurgical names and numbers, but you do not need to be a metallurgist to pick a good blade. 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