How blade hardness is the Knifever brand store kitchen knife

Knifever is a brand specializing in the production of all kinds of traditional handmade kitchen knives. Its products are composed of W series, B series and K series, representing Pioneer, Warrior and Resin respectively. Each exquisite knife is a perfect combination of advanced technology and manual craftsmanship, 67-layer Damascus steel, 60+2HRC. High-end sharp

 

Santoku knife

Hardness: The hardness of steel knives is often measured by Rockwell hardness (HRC). It mainly reflects the resistance of the cutting edge to extrusion (please note that it is not impact). When cutting the same food, a 5 micron blade will bear twice as much pressure as a 10 micron blade. If the hardness is not enough, the cutting edge will quickly accumulate small deformations, and macroscopically, you will feel that the knife becomes dull after a short period of time. However, high-hardness steel will have the problem of embrittlement, which will cause the blade to collapse and be difficult to grind, and it is also impossible to achieve long-lasting sharpness. In addition, if the hardness is increased by adding carbon, the corrosion resistance of the steel material will decrease. So think twice when buying a particularly hard kitchen knife.

Wear Resistance (WearResistance): Represents the resistance of steel to grain flaking. Coarse grained steel generally has higher wear resistance. Adding vanadium is also a modern and commonly used method, because vanadium-carbon grains are typical elements with high stability, high hardness (microscopic RC up to 91) and high dispersibility, which can strongly improve the wear resistance of steel. Improving the wear resistance can delay the passivation of the cutting edge, thereby reducing the number of times you sharpen the knife, but if the wear resistance is too high, the abrasiveness will become poor, making sharpening a time-consuming task. Painful work.

Toughness (Toughness): We deliberately mention the toughness index separately because it is a very important index, but many people (especially Japanese kitchen knives vendors) do not mention blade retention. Consider the property of resilience. For kitchen knives, toughness is not that the higher the better, but the bottom line is that it cannot be broken under normal use. What about "blade retention" when the blade is gone? Compared with the rolled edge and the notch, the chipped edge is more difficult to repair, and the broken fragments are as dangerous as broken glass. 

Toughness is usually measured by the upper limit of energy that the material can absorb before failure. The impact toughness (ak) of steel can be measured by the Charpy impact test, and the unit is Joule/cm². The main factors affecting the ak value are as follows: Macroscopic size: the thicker the tool, the higher the toughness. Microstructure: The coarsening of crystal grains will cause the k value to decrease. In addition, impurities, segregation, bubbles, cracks, etc. will all have a negative impact on the ak value. In fact, toughness has always been the flaw of Japanese-style kitchen knives, which has caused a lot of negative feedback in the European and American markets and directly affected the promotion of Japanese-style kitchen knives in Europe and the United States. A well-known case is the cold joint of Hitachi Metals ZDP189 steel, whose HRC can reach 67. Although known as the hardest stainless steel, as Zwilling's flagship steel, ZDP189 has not been widely recognized by the European and American markets because of its extreme difficulty. Easy to wear and low toughness. The ZDP189 kitchen knives currently seen on the market are mainly circulated as hunting products.

 

HRC<60:


This kind of tool is difficult to maintain a high sharpness, so even if the high-mesh oilstone is used for processing, it is of no practical significance. Under normal circumstances, as long as there are sharpeners and ceramic sharpeners with the correct angle, they can maintain good condition, that is, keep their sharpness at about 3. If you are lazy, you can also use an electric belt sander, which will automatically grind you into clam blades within a minute. These knives are mostly 50/50 symmetrical double-edged knives. If you have to use the whetstone to show your talent, you don't have to sharpen your forehand or backhand. It is impossible to hand-grind a perfectly symmetrical blade, even Mizuyama Masazo cannot do it, and a slightly asymmetrical blade will not affect the cutting performance.

HRC>=60:

This kind of tool can usually maintain a high sharpness, and it is worth buying a few fine grindstones for maintenance. If you are just looking for the sharpness of broken hair, the three types of Whetstone 300/1000/6000 mesh can satisfy you. Whetstone above 8000 mesh is mainly used to make mirrors and has little effect on cutting vegetables.

The bite force of the brushed knife is better, and the sharpness of the mirror surface will be improved. When I started, I used a fixed angle sharpener. All the whetstones were replaced by Sharpton, no brains. Even after grinding a big V, the knife face is neat and the hair is broken. It is very easy to use. As for pure hand polishing, this is an independent career worthy of lifelong learning. 

The blades in the Knifever brand kitchen knife shop are forged from Damascus VG-10 steel. After more than 100 manual production steps, the hardness reaches 60+2HRC.


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