The keys to Dexter quality lie in our steel, heat-treatment of that steel, blade geometry, and our ultimate sharp edges.
Carbon steel is an alloy of iron and carbon. Often, it also contains vandadium and manganese. Carbon steel commonly used in cutlery has a 1% carbon content. Carbon steel blades are inexpensive, are very sharp, and hold an edge very well. Carbon steel is generally easier to re-sharpen than most stainless steels, however, it is vulnerable to staining. Some professional’s employ carbon steel blades because of their reasonable cost, cutting power, and edge-holding ability, however, others find these advantages are outweighed by extra maintenance. Over time, carbon steel blades acquire a dark patina of oxidation which acts to block the staining process. Some people find the patina an alluring sign of age while others find it unattractive.
Dexter’s proprietary, high-carbon, high-alloy stainless steel, that is specially engineered for professional knives. This special blend of elements enhances sharpness, edge holding capabilities, corrosion resistance and ease of re-sharpening.
High Carbon Stainless Steel
High Carbon Stainless Steel refers to high-grade stainless steel alloys with certain amount of carbon. High carbon stainless steel is intended to combine the best attributes of carbon steel and ordinary stainless steel. High carbon stainless steel does not discolor or stain and it maintains an extremely sharp edge. High carbon stainless steels are higher quality alloys often including molybdenum, vanadiaum, cobalt and other components intended to boost strength, edge-holding, and cutting abilities.
Blanked blades are cut to shape directly from sheet or coil stock. They are considerably less expensive than their forged counterpart. They are heat treated for strength, ground, polished and sharpened. Blanked blades can often be identified by the absence of a bolster. A blanked blade will serve the same function as a forged blade. Forged vs. blanked is a matter of preference.
Wooden handles provide a good grip and are most attractive, however, they need to be cleaned more thoroughly than plastics or composites and must be occasionally re-treated with mineral oil to retain water repellency. Wooden handled knives should be hand-washed and dried. Our handles are made from rosewood, beech, and walnut.
Plastic handles are more easily cared for than wood and do not absorb micro-organisms. For this reason, they are the material of choice for processing your fish or game
Scalloped blades feature many curved edges protected by sharp points that help to break through tough scales, cartilage, frozen bait and skin. As these points break through, the curved edges slice the soft interior without damaging it. The scalloped edges are protected by the sharp points making the scalloped edge very durable.