Knife and Sharpening Steel Hardness
A quick analysis of the knife and the Sharpening Steel Hardness
Surface hardness of sharpening steel hardness products through a quick test is used to ensure the quality of the properties to determine the appropriate heat treatment has been achieved. Surface hardness can also be used as a component of a process of reverse engineering to determine the relative quality of a product is known and to determine the steel grade and heat treatment. In this case, we have tested eight of the year dao manufacturer of carbon steel and stainless steel and sharpening steel four to compare the relative hardness and provide insight into the operation of the knife.
Rockwell C hardness (HRC) is the typical hardness scale used to through the hard steel products. When tested HRC did not leave a noticeable indent in the surface of the test, Rockwell 15n (HR15N) scale was chosen to perform the test with the results converted to HRC. Scale 15n is the lightest of the tests and indented surface hardness is hardly noticeable.
Hardness testing of different metals can be compared as long as the metal is relatively tight in physics and engineering. Thus, comparing the hardness of the hard carbon steel plate and stainless steel hardware is usually acceptable. To do a full analysis of metallurgical and chemical composition micrographic analysis should also be used. However, both these tests (usually) destruction in nature and I do not want to destroy my knife.
Table 1 – Selected Knife and Sharpening Steel Hardness
|Knife||Steel Type||1||2||3||Avg.||Equivalent HRC|
|Wusthof Classic Paring||SS||88.2||88.8||88.3||88.4||56.5|
|Wusthof Dreizack Paring||SS||87.5||87.1||87.3||87.3||54.1|
|Sabatier 4-Star 10-in. Chef’s||CS||88.8||89.2||89.9||89.3||58.3|
|Sabatier 4-Star 14-in. Chef’s||CS||80.3||79.2||79.4||79.6||37.8|
|Sabatier Two Lions Cleaver||SS||83.4||84.1||83.8||83.8||46.6|
|Sabatier 4-Star 6-in. Nogent Slicer||SS||84.1||84.1||83.9||84.0||47.1|
|Hoffritz (Henckel’s) 8-in. Chef’s||SS||84.7||85.0||87.7||85.8||50.9|
|Anton-Wingen Othello Slicer||SS||81.9||80.6||81.9||81.5||41.7|
|Sharpening Steel Hardness||1||2||3||4||5||Avg.||Equivalent HRC|
All testing was forged steel knives with the exception of Wusthof and Sabatier Two Lions Dreizack stamped steel. All are stainless steel with the exception of two knives Sabatier chef’s 4 star carbon steel. Steel grinding chemicals are unknown, but it is guessed that Hoffman and F. Dick is almost certainly Wusthof and Sabatier carbon steel and stainless steel can be.
By convention, hardness testing is usually done in groups of three or more with the average results. Many enema is performed on steel grinding because there seems to be a bit bigger changes may be due to the vertical striations (grooves) are found in steel grinding.
A note must be made relevant to different testing and knife sharpening steel. For knife, Sabatier Nogent is brand new; the Wusthofs is relatively new (probably less than 5 years); the 4-star Sabatier 10-in. at least 30 years old (maybe even older), the 4-star Sabatier 14-in. and Hoffritz is probably 20 years old; and Sabatier Cleaver and Anton-Wingen, Bas-Rhin is probably 30 years old. For Sharpening Steel Hardness, the Sabatier is brand new; the Wusthof is probably less than 5 years old; F. Dick and Hoffman both steel and at least 40 years old (possibly larger).
The most interesting aspect of the experiment is a big change between the knife and the lack of variation between steel grinding hardness. A complete metallurgical analysis will be able to determine why this is the case, but as stated before, this has not been done. Also related is the hardest knife carbon steel and is the oldest knife tested (10-in. Sabatier), while the most difficult is the old medium carbon steel 14-in. chef’s knife. Anecdotes, both knives are relatively easy to sharpen (this is one of the attributes of carbon steel), and 10-in. does not appear as the best master of a knife edge of all that I have (probably by the Hoffritz). The hardest knife to sharpen as the Nogent, the knife, and Anton-Wingen, Bas-Rhin. This is not surprising as they are all stainless steel and toughness of stainless intrinsic This led to a knife that is more difficult to sharpen. Also, they do not appear to hold an edge at 10-in. Chefs, the Hoffritz, or Wusthofs.
Higher hardness does not mean that a knife is better. What it means is through proper grinding, you will be able to achieve a better edge, but it will be more difficult to sharpen a knife rather than less hard. Depending on the chemistry of the knife, stainless steel should hold an edge longer than when it is harder than carbon steel, that is less susceptible to wear off. However, according to my experience with the toughness test I do not believe the tests typical toughness (eg Charpy impact test) is equivalent to the type of wear that experienced knife. An experiment that will be good for checking the edge of a knife after grinding and honing appropriate by scanning electron microscope (SEM) to establish an initial condition, then take the knife to some sort of sliced or cut repetitive regimen and check with a regular SEM. So you can build a history of the next cycle distortion compared to the cutting board, thus determining the knife (Steel) held its advantages are best.
The hardness of steel grinding relative to the knife indicating that perhaps some of knife grinding away on whatever hardware is less than I used steel. It also indicates that, at least from the hardware perspective, it’s not really important that I use steel. What is perhaps more important is the surface roughness of steel (which can not be measured), and that, along with the geometry of the striations, can affect the final quality of the knife edge. Microphotography of the blade before and after steeling will be a good test to determine the most efficient steel deburring and rearranged at the edges.
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