Blade principal Article: Blade Series production of blade of knife in Guangzhou, China. Series production of blade of knife in Guangzhou, China. The blades of knife can be manufactured of a variety of materials, which has advantages and disadvantages. The steel of carbon, an iron alloy and carbon, can be very pointed, hold its edge well, and remain easy to sharpen, but to be vulnerable to rust and soils. The stainless steel is an iron alloy, probably chromium plates, nickels, and molybdenum, with an only little carbon. One cannot as need for sharp an edge as the steel of carbon, but is of high corrosion resistance.

The stainless steel with high carbon is stainless steel with a higher amount of carbon, designed to combine the best attributes of the steel of carbon and stainless steel. The blades with high stainless steel carbon are not faded or stains, and maintain an edge pointed. The laminate blades employ multiple metals to create a sandwich posed, combining the attributes from both. For example, a harder and more fragile steel can be tight between an external layer of a softer stainless steel, harder, to bring back the vulnerability to corrosion. In this case, however, the part most affected by corrosion, the edge, is still vulnerable. the Model-welding is similar to laminate construction. Layers of various types out of steel are welded together, but then the actions are operated to create models in steel. Titanium is a metal which is lighter, more resistant to wear, and more flexible device that steel. Although less hard and incompetent to take as sharp an edge, carbides in titanic alloy enable them to be subjected to a thermal treatment a sufficient hardness.

The ceramics blades are the incredibly hard and light blades; so hard that they will maintain an edge pointed for months or years without the maintenance of the whole. They are immunized against corrosion, but can only be sharp on the silicon carbide sandpaper and some wheels of grinding. The plastic blades are not very pointed safe whole are typically notched, and are usually considered disposable. [6] Steel blades are generally formed by the forging mill or current displacement. Forged blades are made by heating one of only one steel part, that forming metal while heat using a hammer or current blades of displacement of pressure are formed while rectifying and by removing metal. With the two methods, after the formation, steel must be subjected to a heat treatment. This implies to heat steel above its critical point, then extinguishing the blade to harden it. After hardening, the blade is wasted to remove efforts and to make the blade harder. With the common forks and spoons of kitchen, forged blades are often seen in more expensive knives. The forged blades can often be distinguished from the current blades of displacement by the presence of an integral thwart.

The edge of the knife can be sharp on a surface of cutting of a certain number of various manners. The ground blades punts have a profile which frays thick spine at the pointed edge in a straight line or convex. Seen in the cross section, the blade would form long, thin triangle, or where the cone is not prolonged with the back of the blade, a long thin rectangle with a side makes a point. The ground blades dig have edges concave and bevelled which are rectified to begin the central alley in bottom of the blade, instead of with the spine. The resulting blade has a thinner edge, thus it can have a better capacity of cutting, but it is lighter and less goods which blades flat rectified. The notched knives of blade have undulating, crantents or see-like the blade. The serrations make knives ideal for the things of cutting which are hard on outside and soft on the interior which could differently be harmed by a knife with a blade punt of edge. The notched knives cut the knives well better than flat of blade of edge if chechmates, thus they can last longer without sharpening, and require of a special tool to be sharp.