Blade Steels

Each material possesses unique chemical and physical properties, and understanding your blade's characteristics can help you make informed choices.

Steel Composition

Blade Hardness: What Does This показатель Mean?

Blade hardness is one of the most important knife characteristics. It shows how resistant the steel is to wear, deformation, and edge dulling. Hardness is usually measured using the HRC scale (Rockwell Hardness Scale).

Simply put: the higher the HRC value, the longer the knife keeps its sharp cutting edge.

How to Understand Hardness Ratings?

Most modern knives have hardness levels between 54 and 64 HRC.

• 54–57 HRC — softer steel, easy to sharpen, handles impact well, but loses sharpness faster.
• 58–60 HRC — the best balance between strength, wear resistance, and ease of sharpening. The most popular choice for EDC and outdoor knives.
• 61–64 HRC — hard premium steel, keeps its edge for a long time, but is harder to sharpen and may be more brittle under heavy side loads.

How Does Hardness Affect Your Choice?

The right choice depends on how you plan to use the knife:

• For everyday carry (EDC), medium hardness is usually the best option — practical and reliable.
• For heavy-duty work, bushcraft, or hard use, slightly softer steel can be better because it is less brittle.
• For premium, collector, or maximum-performance cutting knives, higher hardness is often preferred.

Important to Remember

Higher hardness does not always mean better.

A blade that is too hard can become brittle, while a blade that is too soft may lose sharpness too quickly.

The ideal knife is a balance between hardness, toughness, and your real-world usage needs.

That is why, when choosing a knife, it is important to look not only at the brand or design, but also at the blade hardness rating.

Generally speaking, when sharpening your SRM blade, we recommend maintaining a constant angle of 15°.

In most cases, the angle of the SRM blade is approximately 15°. We recommend maintaining a constant angle of 15°. However, for some knife models, due to their different purposes, the angle is greater than or less than 15°. When sharpening the knife, please observe carefully and adjust the angle appropriately according to the actual situation.

How to sharpen with a whetstone? 

1. Clean your knife: Wipe it with a soft cloth to ensure that there is no oil, dirt or impurities on the blade.

 2. Moisten the whetstone: Moisten the whetstone before use or apply a small amount of oil to the surface of the whetstone.

 3. Fix the whetstone: Place the whetstone on a stable surface to ensure that it will not slide. If necessary, put a towel underneath to prevent slipping.

 4. Roll the blade for sharpening: Place the blade against the rough side of the whetstone at an angle of 15 degrees, and push evenly from the heel to the tip of the knife, maintaining a consistent force and angle. Repeat 10-20 times, and then turn the knife over to sharpen the other side. Remember not to sharpen the knife vertically, otherwise it will damage the structure of the blade and reduce the durability of the blade.

 • Generally speaking, the two sides of the whetstone have different grit numbers. Check the markings on your whetstone or its packaging to determine the grit numbers of the two sides.

 5. Polish: Turn the whetstone over to the other side and repeat the first two steps to polish the blade.

How to sharpen with a honing rod? 

The main function of the honing rod is to repair the micro burrs on the blade edge, rather than truly grinding the metal like.

Blade Sharpening Angle: What Does It Mean?

The sharpening angle is the angle at which the cutting edge is ground at the factory. It directly affects cutting performance, edge retention, and the durability of the blade's cutting edge.

Simply put: a smaller angle provides sharper cutting performance, while a larger angle creates a stronger and more durable edge.

Most manufacturers specify the inclusive sharpening angle (for example, 30°), which equals approximately 15° per side. Some brands list only the angle per side, so it is important to know which measurement is being used when comparing knives.

How to Understand Sharpening Angles

Most modern knives leave the factory with an inclusive sharpening angle between 24° and 40°.

• 24°–30° — very sharp edge designed for exceptional slicing performance. Ideal for kitchen knives, EDC knives, and precision cutting tasks.
• 30°–36° — a balanced angle offering an excellent combination of sharpness, durability, and edge retention. This is the most common choice for everyday and outdoor knives.
• 36°–40° and above — a stronger edge designed for heavy-duty use, bushcraft, hunting, and demanding work. It sacrifices some slicing performance in exchange for greater edge strength.

How the Sharpening Angle Affects Your Choice

The ideal sharpening angle depends on the intended use of the knife.

• For everyday carry (EDC), a medium angle provides the best balance between cutting performance and durability.
• For kitchen knives and fine slicing, smaller angles deliver cleaner and more effortless cuts.
• For outdoor, bushcraft, hunting, and heavy-duty work, larger angles provide better resistance to impacts and lateral stress.

Important to Know

The sharpening angle is only one part of the knife's cutting performance. Steel hardness, blade geometry, edge thickness, and heat treatment all play equally important roles.

If you sharpen your knife yourself, maintaining the original factory sharpening angle will help preserve its intended cutting characteristics and overall performance.

Lock Type: What Does It Mean?

The lock type defines the mechanism that secures the blade in the open position. It is responsible for user safety by preventing the blade from accidentally closing during use.

In simple terms: it is the system that keeps the knife locked open under pressure.

Main Types of Folding Knife Locks

There are several common lock mechanisms used in folding knives:

• Liner Lock — a metal liner inside the handle locks the blade in place. Lightweight, practical, and very popular for EDC knives.
• Frame Lock — part of the handle itself acts as the locking mechanism. Stronger and more robust.
• Back Lock — a spine-mounted locking system. Known for its durability and reliability.
• Button Lock — the blade is locked and released using a button. Fast and very convenient.
• Crossbar Lock (Axis-style lock) — a modern ambidextrous system with smooth operation and high strength.
• Slip Joint — does not lock the blade rigidly but provides resistance. Common in traditional or urban knives.

How Lock Type Affects Your Choice

Your choice depends on how you plan to use the knife:

• For everyday carry (EDC), Liner Lock and Crossbar Lock are popular due to their balance of safety and convenience.
• For heavy-duty tasks, Frame Lock and Back Lock are preferred for their strength.
• For fast and intuitive use, Button Lock is ideal.
• For traditional or lightweight urban knives, Slip Joint is commonly used.

Important to Know

Stronger locks generally provide higher safety under load. However, usability, one-handed operation, and overall ergonomics are just as important.

The right lock type directly impacts the knife’s safety, comfort, and long-term reliability.