03-12-2018, 05:24 PM
(03-12-2018, 11:17 AM)EOU Wrote: We all know that when sharpening a knife that burr formation (plastic deformation) is the initial goal. So here is our first question; Is a HRC 62 edge more difficult to grind than a HRC 55 edge simply because it is offering more resistance to plastic deformation?
Could the same be said about edges whether they begin as HRC 62 or HRC 55?
is higher hardness more difficult to grind is hard to answer. i always grind after hardening with wet belts at low speed. with the exception of a few Old Hickory knives, I usually grind blades that are Rc60-65. almost all of my knives are O1 or O7, low alloy high carbon steels, and usually considered easy to grind.
I don't use my knives hard enough to see a difference between the Old Hickory at Rc55 and the O7 at Rc64. I cook for 2 or 3 people, the O1 and O7 knives are 4" to 5" ajikiri style double bevel utility blades that I use most of the time. the blades are touched up every other month or so. the Old Hickory are larger butcher knives and see little use.
someone who sharpens for the restaurant industry could probably answer better.
scott