There are a lot of different steel knives on the markets around the globe, from relatively soft steel with a hardness of about 52-56Hrc to relatively hard steel 58-62Hrc and some super hard up to 65-67Hrc.
For those who are a little familiar with and use the knife much and perhaps hone / sharpens his knife himself knows for sure that the more it's used and ground, the more material must be removed on every re-sharpening. eventually you get to a point where you can not get a sharp and relatively thin edge longer, then it is time to hand in your knives to a pro if can't do this thinning of the blade yourself!
Good material to sharpen knives: diamond, ceramic, natural and synthetic water stones, rotating grindstone, wet sandpaper sheets, grinding belt in wet and dry condition. Finish with a leather straps or balsa wood loaded with little polish compound to remove any built up edge. Make sure to keep the angle and do not overstrop, a few traits suffice! (specific training required)
A good chopping/cutting board is good to have and the best cutting board is made of end grain, the fibers of the wood is vertical.
This cutting board will properly maintained last forever and is the most gentle against all blade edges.
Remember to oil it regularly with a "food-safe" kind!
During the production of steel, one or more alloys to be added to obtain specific properties such as: chromium, molybdenum,  tungsten, niobium vanadium and nickel, to name a few and many forms great carbides.
Chromium is applied most commonly to increase rust inertia and make the steel harder.
Molybdenum is added to make the steel stronger and more heat resistant, also increases corrosion resistance and called "acid-proof" in concentrations above 2.5%.
Wolfram has a super high density, hard and can withstand extremely high temperatures, light bulbs have a thin filament usually of tungsten.
Vanadium is the hardest carbide and often used in association with chromium.
Nickel is added to make the steel tough / durable.
Depending on the properties desired in the knife steel nowadays most things are available.
These alloys have not only positive features however, the more it's added the harder it will be to: shape / sharpen / polish / heat treat.
structural changes and enlargement of grain size often leads to weakening with chipping as a result, cracks are other inherent problems.
Hardened / heat-treated steel done in the wrong way, no matter how good steel you never have!
3 simple things to keep in mind how to keep your knives sharp for much longer
1: wash the knife by hand and wipe it dry, the dishwasher has an aggressive negative effect on the sharp edges and wood handle materials.
2: Always use a cutting board made of wood or plastic, porcelain and sink are never good.
3: Always use the back of the knife when scraping of the cutting board, particles (sometimes grains of sand from eg lettuce) on cutting board makes the knife dull.
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