Review on Babish Stainless Steel German Cutlery Set, 3-Piece with Knife Roll, Silver by Kayla Ferguson

Just so the uninformed know they don't list the steel of his knives anywhere I can find it (alloy steel and stainless mean nothing, all steels are alloys, most are "stainless") . This probably means they are of fairly poor quality, maybe not in terms of design but definitely in terms of edge retention and strength. I like Babish but don't buy a crappy knife because of the logo on it. Good steel in your knife is something to be proud of, it's not something to hide, it's something to advertise. German steel 1.4116, they say it's almost equivalent to 420HC. I have no experience with 1.4116, but I have 420HC420HC, which is an odd and relatively cheap steel, especially for a kitchen knife. It's easy to sharpen, fairly rust resistant, and will almost never chip or break (although the knife won't break if you don't go wrong in the kitchen). However, it is a soft steel (usually 53-55 HRC, steels with good edge retention are usually hardened to 57-60 HRC), it dulls very quickly and never produces a perfect edge, which is exactly the opposite of what it is They wanted . would get caught in a kitchen knife. In short, if 1.4116 equals 420HC it's a poor choice for a kitchen knife, knife snobs will know not to buy this mild steel, and for less experienced knife owners it's not worth the extra money considering it is knives become blunt very quickly to a cheaper state.