Is a 58-60 HRC good?
58-60 HRC: Hardness you usually find in better quality pocket knives like Spyderco, Cold Steel and Buck, and kitchen knives from Japan, like Global. Those knives remain sharp considerably longer than cheaper knives, but are a lot more difficult to sharpen.
Is 58 HRC good for a knife?
Generally, a knife with a Rockwell Hardness Scale rating of 58-62 will hold an edge better than a blade that has a lower HRC rating. Japanese-style knives tend to have HRC ratings of 60 and above.
How hard is 57 HRC?
Typically, a good everyday use pocket knife is about 57-59 HRC. You will be perfectly happy with a steel that hard. We have great success hardening 8Cr13MoV to the 57-59 range and it performs admirably. When you start getting into steels higher than 59 HRC, you are most likely buying a premium steel.
How hard is Rockwell C61?
attainable Rockwell hardness is C59-C61. Melting point is 2640° F. Yield strength is 105,000 psi.
What is a good HRC rating?
WHAT IS A GOOD ROCKWELL SCALE RATING FOR KITCHEN KNIVES? The best quality chef knives have a Rockwell Hardness Rating or HRC rating of 60 and above. This means the steel is hard, retains its edge for a long time, but may also be slightly more brittle than other knives.
Is higher HRC better?
The HRC — which also goes by other abbreviations like RC — lets you know the hardness of the steel. A low HRC number means the steel is softer and a higher number means it’s harder. It’s easy to assume that a higher number is better because it’s stronger, but that’s not always the case.
What is the hardest Rockwell?
What Does a High RC Rating Mean? A high Rockwell C rating means the tested steel is high-strength. Any value ranging in the mid-50s and above on the Rockwell C scale is considered hard.
What is the difference between HRC 58 and HRC 60/61?
If you want to “feel” the difference then take a blade that is HRc 58 and one that is HRc 60/61 and try to file the edge. I have tried to file 154cm at HRc 60, using a new Nicolson or simmons file and it just makes a “zinging” sound and does not remove hardly any metal but at HRc 58 the file will remove metal much easier.
Is 56 HRC steel hard enough for a knife?
The steel is hard enough for kitchen use, but regular use of a sharpening steel is required to keep the knife sharp. Knives of this hardness are usually easy to sharpen. 56-58 HRC: Hardness applied for professional German kitchen knives.
What are the disadvantages of 60 60 HRC steel?
60-62 HRC: Knives of this hardness remain sharp for a long time, but they are at risk of becoming brittle and the knives are often difficult to sharpen. These disadvantages are quite easy to suppress with modern steel types, but the quality depends on the quality of the whole production process.