{"id":15974,"date":"2026-06-16T14:24:10","date_gmt":"2026-06-16T06:24:10","guid":{"rendered":"https:\/\/aobosteel.com\/?p=15974"},"modified":"2026-06-16T14:30:46","modified_gmt":"2026-06-16T06:30:46","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 adecuado<\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Elegir el acero para un cuchillo puede parecer m\u00e1s complicado de lo que deber\u00eda. El mercado est\u00e1 repleto de nombres y n\u00fameros metal\u00fargicos complejos, pero no hace falta ser metal\u00fargico para elegir una buena hoja. El truco consiste en dejar de buscar el &quot;mejor&quot; acero y empezar a adaptar las propiedades del acero al uso que le dar\u00e1s al cuchillo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cada acero para cuchillos implica un compromiso. Si se busca la m\u00e1xima retenci\u00f3n del filo, generalmente se pierde resistencia. Para maximizar la resistencia a la corrosi\u00f3n, puede que se 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 aceros y ofrece recomendaciones pr\u00e1cticas para usos 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 determinan c\u00f3mo se comporta el acero de un cuchillo en el uso real.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Retenci\u00f3n de bordes (resistencia al desgaste).<\/strong> As\u00ed de bien resiste la hoja el desgaste y la abrasi\u00f3n durante el corte. Un acero con alta retenci\u00f3n del filo se mantiene afilado por m\u00e1s tiempo. Esto depende de la dureza y el volumen de carburos, las part\u00edculas microsc\u00f3picas duras que se encuentran dispersas en la matriz del acero.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tenacidad.<\/strong> Se trata de la capacidad de absorber impactos sin astillarse, agrietarse ni romperse. La tenacidad es lo opuesto a la fragilidad y, por lo general, se contrapone a la dureza. A medida que aumenta la dureza para una mejor retenci\u00f3n del filo, la tenacidad disminuye.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Resistencia a la corrosi\u00f3n.<\/strong> As\u00ed de bien resiste el acero la oxidaci\u00f3n, las manchas y la corrosi\u00f3n causadas por la humedad, los \u00e1cidos y la sal. Depende principalmente de la cantidad de cromo que 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> As\u00ed de f\u00e1cil es recuperar un filo fino con piedras abrasivas. Los aceros con alto contenido de carburos duros son lentos y dif\u00edciles de afilar. Los aceros m\u00e1s sencillos adquieren un filo afilado 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 la prueba de dureza est\u00e1ndar para el acero de los cuchillos. Un percutor de diamante presiona el acero bajo una carga determinada, y la profundidad de penetraci\u00f3n determina la puntuaci\u00f3n. La mayor\u00eda de los cuchillos de calidad obtienen una dureza de entre 54 y 64 HRC. Los n\u00fameros m\u00e1s bajos indican un acero m\u00e1s blando y resistente; los n\u00fameros m\u00e1s altos mantienen mejor el filo, pero se astillan con mayor facilidad.<\/p>\n\n\n\n<h2 id=\"h-2-the-three-main-knife-steel-families\" class=\"wp-block-heading\">2. Las tres principales familias de aceros para cuchillos<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La mayor\u00eda de los aceros para cuchillos se dividen en tres grandes familias. Conocer a qu\u00e9 familia pertenece un acero permite identificar de un vistazo la principal ventaja o desventaja.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero carbono.<\/strong> Compuestos principalmente de hierro y carbono, con algunos otros elementos de aleaci\u00f3n, los aceros al carbono suelen ser muy resistentes, f\u00e1ciles de afilar y capaces de obtener un filo fino y afilado. Su desventaja radica en su resistencia a la corrosi\u00f3n: se oxidan r\u00e1pidamente si no se mantienen limpios y lubricados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero inoxidable.<\/strong> Para ser considerado inoxidable, el acero debe contener entre 10,51 TP3T y 121 TP3T de cromo. El acero inoxidable resiste bien la corrosi\u00f3n y es ideal para trabajos en h\u00famedo y preparaci\u00f3n de alimentos. Los aceros con alto contenido de cromo pueden ser m\u00e1s dif\u00edciles de afilar y pueden perder algo de tenacidad debido a la formaci\u00f3n de carburos grandes y quebradizos durante el tratamiento t\u00e9rmico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Acero para herramientas.<\/strong> Los aceros de alta aleaci\u00f3n se desarrollaron inicialmente para herramientas industriales de corte, conformado y estampado que operan bajo cargas extremas. Seg\u00fan el grado, ofrecen una gran resistencia al desgaste, dureza en caliente o resistencia a los impactos. La mayor\u00eda no son totalmente inoxidables y pueden ser dif\u00edciles de afilar. Los grados D2, A2, O1 y S7 pertenecen a esta familia: los grados para trabajo en fr\u00edo, endurecimiento al aceite y resistencia a los impactos 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>Dureza<\/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>Alta<\/td><td>Bajo a medio<\/td><td>Moderado (semiinoxidable)<\/td><td>Dif\u00edcil<\/td><td>58\u201360<\/td><\/tr><tr><td>A2<\/td><td>Herramienta (endurecimiento 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 (endurecimiento al 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 a los golpes)<\/td><td>Bajo<\/td><td>Excepcional<\/td><td>Bajo<\/td><td>F\u00e1cil<\/td><td>56\u201358<\/td><\/tr><tr><td>440 \u00b0C<\/td><td>Inoxidable<\/td><td>De medio a alto<\/td><td>Moderado<\/td><td>Alta<\/td><td>Moderado<\/td><td>58\u201360<\/td><\/tr><tr><td>420<\/td><td>Inoxidable<\/td><td>Bajo<\/td><td>Alta<\/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>Alta<\/td><td>Muy bajo<\/td><td>Muy f\u00e1cil<\/td><td>55\u201360<\/td><\/tr><tr><td>S30V<\/td><td>Acero inoxidable (PM)<\/td><td>Alta<\/td><td>Moderado<\/td><td>Alta<\/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 del cuchillo seg\u00fan su uso.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">No compres bas\u00e1ndote \u00fanicamente en la retenci\u00f3n del filo. Empieza por lo que el cuchillo realmente puede hacer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Navajas de bolsillo para uso diario (EDC).<\/strong> Los cuchillos EDC se usan para todo, desde paquetes hasta bridas, y se llevan en bolsillos c\u00e1lidos y sudorosos todo el d\u00eda. Necesitas un filo duradero y una buena resistencia a la corrosi\u00f3n para que el cuchillo est\u00e9 siempre listo sin necesidad de cuidados constantes. El acero inoxidable S30V y otros aceros inoxidables premium similares son ideales para esto. Si tienes un presupuesto m\u00e1s ajustado, el D2 ofrece un corte agresivo y una gran resistencia al desgaste por menos dinero, siempre y cuando lo limpies 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 afilado son fundamentales. El acero inoxidable 440C, con alto contenido de carbono, alcanza aproximadamente 60 HRC y ofrece una gran resistencia a la oxidaci\u00f3n, un cl\u00e1sico para cuchillos de chef de calidad. El acero 420 es m\u00e1s blando y econ\u00f3mico, muy d\u00factil, altamente resistente a la oxidaci\u00f3n y f\u00e1cil de afilar con una chaira.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Actividades al aire libre, t\u00e9cnicas de supervivencia en la naturaleza y caza.<\/strong> Estos cuchillos sirven para tallar madera, desollar animales y realizar tareas de campamento. Necesitan un filo que no se astille con nudos ocultos. El acero A2 ofrece un buen equilibrio entre resistencia y retenci\u00f3n del filo. Si prefiere afilarlos f\u00e1cilmente en el campo, el acero O1 es un acero resistente que se endurece con aceite y que adquiere un filo extremadamente afilado r\u00e1pidamente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Uso intensivo, tala y supervivencia.<\/strong> Los cuchillos de carnicero y de supervivencia reciben fuertes impactos, por lo que el acero quebradizo se rompe o se astilla. En estos casos, la tenacidad y la resistencia al impacto son fundamentales. El acero S7 tiene la mayor tenacidad al impacto entre los aceros para herramientas y es pr\u00e1cticamente indestructible con una dureza de 56-58 HRC. El acero 1095 es un acero sencillo con alto contenido de carbono, resistente, econ\u00f3mico y f\u00e1cil de reparar en caso de da\u00f1os.<\/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: la disyuntiva fundamental<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Los aceros con alto contenido de carbono, como el 1095, carecen del cromo necesario para resistir la corrosi\u00f3n. Sin embargo, gracias a la presencia de algunos carburos de cromo, conservan una estructura de grano muy fino. Esto les permite obtener un filo m\u00e1s fino y afilado que la mayor\u00eda de los aceros inoxidables, adem\u00e1s de ofrecer una sensaci\u00f3n m\u00e1s n\u00edtida y facilitar el desbarbado en la piedra de afilar.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Los aceros inoxidables resisten la oxidaci\u00f3n porque contienen al menos un 10,51% de cromo. Este cromo forma una fina capa de \u00f3xido pasiva en la superficie que impide que el ox\u00edgeno y la humedad lleguen al hierro.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00bfD\u00f3nde se sit\u00faa el acero D2? A menudo se le denomina acero semiinoxidable. Contiene entre 11% y 13% de cromo, t\u00e9cnicamente suficiente para ser considerado 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 y duros carburos de cromo con el carbono. Al estar el cromo atrapado en los carburos, queda poco libre en la matriz para formar la capa protectora de \u00f3xido. Por lo tanto, el acero D2 se corta y se desgasta bien, pero aun as\u00ed se mancha y se corroe 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>\u00bfEl acero D2 es bueno para los cuchillos?<\/strong><\/strong> <p class=\"schema-faq-answer\">S\u00ed. El acero D2 es un acero popular para la fabricaci\u00f3n de cuchillos, conocido por su filo agresivo y dentado, y su alta resistencia al desgaste. Es ideal para cuchillos EDC de uso intensivo, donde se busca una larga vida \u00fatil del filo. No es totalmente inoxidable y tiene menor tenacidad, por lo que no es recomendable para tareas de corte pesadas.<\/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 con alto contenido de carbono, como el 440C o el AEB-L, son la mejor opci\u00f3n. Resisten los \u00e1cidos y el agua, y permiten obtener un filo muy afilado. Algunos chefs prefieren los aceros no inoxidables con alto contenido de carbono por su filo fino y su r\u00e1pido afilado, pero es fundamental secarlos inmediatamente despu\u00e9s de su uso para evitar la oxidaci\u00f3n.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1781590872511\"><strong class=\"schema-faq-question\"><strong>\u00bfEs mejor el acero al carbono que el acero inoxidable?<\/strong><\/strong> <p class=\"schema-faq-answer\">Ninguno de los dos es superior; cumplen funciones diferentes. El acero al carbono es ideal para quienes buscan m\u00e1xima resistencia, durabilidad y un filo fino y f\u00e1cil de afilar. El acero inoxidable, por su parte, requiere poco mantenimiento, es resistente a la corrosi\u00f3n y se adapta a usos en ambientes h\u00famedos.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1781590883087\"><strong class=\"schema-faq-question\"><strong>\u00bfQu\u00e9 tipo de acero para cuchillos es el m\u00e1s f\u00e1cil de afilar?<\/strong><\/strong> <p class=\"schema-faq-answer\">Los aceros simples de alto contenido de carbono como el 1095, el W1 y el 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 aceros en polvo de primera calidad. Para grados de carburo duro, consulte nuestra gu\u00eda sobre <a href=\"https:\/\/aobosteel.com\/es\/blog\/how-to-sharpen-d2-steel\/\">Afilado de 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\/acero-d2-frente-a-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 frente a 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":"default","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 v28.2 (Yoast SEO v28.2) - 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D2 is a popular tool steel for knives, known for an aggressive, toothy edge and high wear resistance. It suits hard-working EDC knives where long edge life is the goal. It is not fully stainless and has lower toughness, so it is a poor pick for heavy chopping.","inLanguage":"es"},"inLanguage":"es"},{"@type":"Question","@id":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590860897","position":2,"url":"https:\/\/aobosteel.com\/blog\/knife-steel-types\/#faq-question-1781590860897","name":"\u00bfCu\u00e1l es el mejor acero para cuchillos de cocina?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"For most kitchens, high-carbon stainless steels like 440C or AEB-L work best. They resist acids and water while taking a keen edge. 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 mejor el acero al carbono 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 tipo de 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. The trick is to stop hunting for one \u201cbest\u201d steel and start&hellip;","_links":{"self":[{"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/posts\/15974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/comments?post=15974"}],"version-history":[{"count":0,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/posts\/15974\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/media\/15976"}],"wp:attachment":[{"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/media?parent=15974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/categories?post=15974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aobosteel.com\/es\/wp-json\/wp\/v2\/tags?post=15974"}],"curies":[{"name":"gracias","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}