Timeline for What's optimal hardness for a kitchen knife blade?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Jan 30, 2013 at 6:22 | comment | added | sharptooth | Well, I'm aware of a local knife model, hopefully discontinued years ago, that used steel so soft it would never hold edge. It just makes no sense to sharpen those knifes, because if you do you find them dull an hour later. | |
| Jan 30, 2013 at 0:47 | comment | added | SAJ14SAJ | I am not aware of any knife that would be sold commercially that is TOO soft. All steel is pretty hard compared to say, food. The only exception would be cleavers (the kind used to break up bones, not the oriental style which is essentially a differently shaped chef's knife in purpose), where the sharpness of the edge isn't all that important anyway. Perhaps someone more expert than I am in metallurgy (which would be anyone expert at all in that science) can chime in. | |
| Jan 18, 2013 at 10:53 | comment | added | sharptooth | Is there any threshold such that I shouldn't consider knives with lower hardness? | |
| Jan 14, 2013 at 13:34 | history | answered | SAJ14SAJ | CC BY-SA 3.0 |