Marko Tsourkan
Founding Member
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- Feb 28, 2011
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A question to the knife makers.
What is a preferred hardness on your knives? It seems that 60-61RC is very common and 62 not too common. What about 62-63RC for steel that have excellent edge stability like 52100? Overkill?
Marko
What is a preferred hardness on your knives? It seems that 60-61RC is very common and 62 not too common. What about 62-63RC for steel that have excellent edge stability like 52100? Overkill?
Marko