Most knives are generally made of stainless steel but there are other materials also being used in knives.Stainless Steel Blades Stainless steel is the most popular material for knives. It has great durability and resistance to rust and corrosion. The alloy is made using carbon and iron, and chromium is added to make it resistant to stains and give the blade a lasting polished finish. The disadvantage of stainless steel is that there is a wide variety of alloys commercially available, so the quality of the steel is not consistent and can vary based on the supplier. Stainless steel is a very commonly used material, especially for vessels like stainless steel kadhais, frying pans and pressure cookers are preferred at home thanks to their durability and their ease of cleaning. Carbon Steel Blades Carbon steel is made from carbon and iron, without the chromium. This is often used to make knives that require exceptional strength and rigidity. It can also retain its sharp edge when properly cared for. However, since these blades don’t have the chromium, carbon steel blades are prone to staining and discoloration. This is seen especially when they come into contact with acidic foods. These blades don’t have the same shine and luster as stainless steel blades.  But the sharpness and durability of the edge in a carbon steel blade are incomparable. Damascus Steel Blades In Damascus steel, two or more alloys are hammered together to forge strong steel that has a distinctive wavy pattern. Originally invented in medieval Damascus, this type of steel has a long history, and has been used to create knives for hundreds of years. This metal is extremely strong, durable and sharp, and has a very sought after and beautiful appearance. The crafting process of this blade is meticulous leading to its bigger price tag. However, these make some very serious knives that last for years, making them highly sought after by professional chefs and collectors. Titanium Blades Titanium is one of the hardest materials on the planet. It is non-magnetic and naturally resistant to rust and corrosion. However, these blades tend to be less sharp and cannot retain sharpness for long, making them unfit for regular kitchen use. Ceramic BladesCeramic blades are made using hardened Zirconium dioxide. These blades are non-metallic and often coated with other materials for added strength and durability. These are lightweight and comparatively more hygienic. However, these blades are more prone to breaking and cracking which are a result of rough use and improper care. They also require specialized sharpening tools as regular whetstones or honing rods could damage the blades. They do have longer edge retention compared to other blades.