Hardness HRC and Its Significant Impact on the Sharpness of Kitchen Knives
Table of Contents
- What is HRC hardness?
- Choosing kitchen knives
- Assessing steel hardness with the HRC index
- How using sharpening stones significantly affects the sharpness of kitchen knives
- Breaking down Japanese knife sharpening into 3 steps
- 2 tips to maintain the sharpness of kitchen knives
- Conclusion
What is HRC hardness?
HRC hardness (Rockwell Hardness C) is a measure of the hardness of a material, commonly used to determine the hardness of metallic materials. This measurement is based on using a measuring tool with a special steel ball and applying a fixed force onto the surface of the material being tested for hardness.
The result of the HRC hardness is displayed as a number on the Rockwell scale. HRC values usually range from 0 to 100, but in practice, these values typically fall between 20 and 70 for most common metallic materials.
In the world of kitchen knives, whether a knife is sharp or not depends on various factors. However, in this article, let's explore how HRC hardness affects kitchen knives!
HRC Hardness
Choosing kitchen knives
To select a suitable kitchen knife for your needs, consider factors like HRC hardness, steel type, and blade style. Users can understand that for kitchen knives made of hard steel, there will be a better ability to maintain cutting sharpness.
However, information about steel material described in product details can often be difficult for regular users to understand. Therefore, it's advisable to research this information on your own or refer to reviews of knives from those who have used them.
Assessing steel hardness with the HRC index
Typically, steel hardness is evaluated by the "HRC" index (Hardness Rockwell C). For regular stainless steel knives, the HRC index usually ranges from 58 to 60. If the HRC index is above 60, it can be said that the kitchen knife has a sharper cutting edge.
For stainless steel knives, there are various types of steel like "白紙" (white paper steel), "青紙" (blue paper steel), among which "青紙スーパー" (super blue steel) has an HRC index of up to 67. This indicates that knives made from hard steel have a sharper cutting edge compared to regular stainless steel knives.
How to check HRC hardness on the website
＊Note that the HRC index is not the sole factor determining the sharpness of kitchen knives, but it is an important point to consider when purchasing kitchen knives.＊
How using sharpening stones significantly affects the sharpness of kitchen knives
After hardness, the next important factor is how knives are sharpened. The way knives are sharpened and their blade attachment significantly affects the sharpness of kitchen knives.
If you are experienced in knife sharpening, you can buy sharpening stones and do it yourself. However, Anniversary World recommends that its customers seek experienced individuals or bring knives to the store to ensure the knife's sharpness.
Japanese Knife Sharpening Stone
Breaking down Japanese knife sharpening into 3 steps
For Japanese knives, sharpening is divided into 3 steps: "coarse sharpening," "medium sharpening," and "fine sharpening - finishing." By using different grit stones, you can sharpen the knife's blade into a sharp cutting edge.
If possible, everyone should sharpen their knives regularly to achieve the ideal sharpness when using the knife.
2 tips to maintain the sharpness of kitchen knives
To maintain the sharpness of kitchen knives, it is important to follow two tips: Use a sharpening stone instead of using a grinder, and use the "fine sharpening - finishing" stone after sharpening to ensure aesthetics as well as prolonged sharpness.
Conclusion
In summary, the HRC hardness of a kitchen knife significantly impacts its sharpness and cutting performance. The higher the HRC, the harder the knife's steel core, leading to increased sharpness retention of the knife.
We hope that with the insights shared here, everyone can have more information to choose the most suitable knives for their kitchen needs.
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