Chef'sChoice Martensite
Why it is Unique and Superior

Martensite is very hard steel obtained by heating ferrite steel to over 1,674º F so it becomes austenite, and then rapidly cooling the austenite steel. The cooling traps the carbon atoms in between the iron crystals, distorting the crystal structure so it becomes martensite. A hard metal is needed to obtain a sharp edge.

Solingen steel has .5% carbon or less, and less than 1% molybdenum. Molybdenum is a very expensive metal. By way of contrast, Chef'sChoice uses 1% carbon and 3%-4% molybdenum.

1. By having double the amount of carbon and over three times the amount of molybdenum, a Chef'sChoice knife will form martensite easier and more thoroughly than a Solingen knife. The increased amount of carbon is the main reason it forms martensite easier. However, part of the reason is that it does not need to be ice quenched to become properly hard; air quenching will do. When ice quenching is required, the interior of the knife blade will not cool as rapidly and not form martensite as readily. A percentage remains as unconverted austenite.

2. By having over three times the amount of molybdenum, Chef'sChoice knife metal is very strong when heated to austenite for forging. It can sustain a lot of hammering when red-hot. The hammering refines the crystalline structure of the blade by reducing the crystal size and randomizing the direction of the crystal lattices. The finer grain structure of the Chef'sChoice metal enables the knife to take a finer, sharper edge. It also enhances the tensile strength and flexibility of the metal.

3. Having over three times the amount of molybdenum also increases the corrosion resistance of the metal. One percent of molybdenum imparts the corrosion resistance of 10% chromium if the alloy also contains the normal amount of chromium. So 3% molybdenum gives the corrosion resistance of 30% chromium. Since Chef'sChoice knives have 14% chromium, they have the corrosion resistance of a metal with 44% chromium! Added corrosion resistance is important with high carbon steels.

4. Molybdenum also imparts flexibility and tensile strength without sacrificing hardness (tensile and yield strength).

Solingen martensite is very fine cutlery metal; it is much better than you will fine in ordinary knives sold in department and discount stores. However, Chef'sChoice is better. It has a unique metal formula devised by metallurgist Daniel D. Friel, Sr. That is why it is one of our benchmark knives.

One last point - keep your knives away from high heat: a burner, dishwasher heating element, hot pan, or typical electric sharpener. Unlike pan austenite, cutlery martensite is heat sensitive. High heat will ruin its crystal structure and cause it to revert to ordinary soft ferrite. The only really safe electric sharpener is the Chef'sChoice sharpener, designed by Daniel Friel.

Chef's Choice Cutlery and Sharpener