seeking recommendations for budget kitchen knife

[DurableOreo]

What is the least expensive alloy I can make a paring knife from? The application is normal kitchen usage but with frequent sharpening---monthly or maybe more often, if needed. Probably will be abused by the dishwashing machine and the usual poor care given most knives.

I wish I could use 0-1 but I don't think it will be able to resist corrosion and it's not particularly inexpensive.

Maybe I should be asking what is the minimum hardness I could get away with for a light-duty kitchen knife that will be sharpened religiously.

I realize this is a weird question on this forum where people are devoted to making the most amazing blades possible. Still, I'd appreciation your input.

 

[Rhinoknives1]

440C is an excellent choice for Culinary steel, I use it for my paring, 5” or less utility knives. Works fine for all sizes. I have mine HTed to an RC hardness of 59-60 you can go to the knife making discussion forum if you want other opinions...,

 

[milkbaby]

AEB-L will probably be the cheapest stainless you can get away with HRc 60-61, though I'd bet it's not quite as stainproof as 440C. AEB-L should be able to produce fine grain and be easy to sharpen too.

 

[DurableOreo]

Thanks for the input, guys. Had only heard of AEB-L in passing but you're right, it's fairly inexpensive.

Here's a little table of relative prices (link below). There's some non-stainless items there for reference and some that can't be hardened, like 316. But just for talking about prices, it shows the differences. But it's McMaster, so take it with a grain of salt. On Alpha Knife Supply, 440C is 0.50 $/in-in and AEB-L is 0.21 $/in-in.

https://drive.google.com/file/d/1YcJ4R0wjdlCnPWuerbjxqzo_lO6sVbWW/view?usp=sharing

 

[Phydeaux]

I've made a couple of 01 paring knives. I wash (hand) and dry them after use and don't have much of a problem with corrosion.

The only knives that go in the dishwasher at my house are the table knives. Wife and kids are very good about it too.

Ric

 

[Lotmom]

440C is an excellent choice for Culinary steel, I use it for my paring, 5” or less utility knives. Works fine for all sizes. I have mine HTed to an RC hardness of 59-60 you can go to the knife making discussion forum if you want other opinions...,

This. 440C gets alot of hate because it's used in budget folders. I can tell you first hand that 440C is easily in the top 10 culinary steels. Very fine edge with good retention and toughness. If you can find a knife in 440C (not 440A or 440J) you will be well off.