Timeline for Knife heat treatment
Current License: CC BY-SA 3.0
3 events
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| Aug 13, 2014 at 13:16 | comment | added | jwenting | and don't forget that extremely hard steel is also very brittle, making it vulnerable to shattering (at worst, chipping too). Never try to hack through a bone with a very hard knife, let alone use it to chip ice out of the fridge... | |
| Aug 11, 2014 at 10:48 | comment | added | Haakon Løtveit | An important difference between hard and soft steel is that softer steel is easier to sharpen and straighten than harder steel. Traditional French knives need to be straightened out every day before you use them, whereas hard steel can go for longer. My personal preference is slightly soft steel, but taste is like a butt: Cleft in two. So you need to make a choice. Something in between might be better. | |
| Aug 11, 2014 at 8:25 | history | answered | rumtscho♦ | CC BY-SA 3.0 |