- Joined
- Jan 13, 2013
- Messages
- 1,510
- Reaction score
- 8
I am having the nice folks at Bloodroot rehandle and tune some of my ebay purchases and I asked them if they would mind Rockwell testing them while they were doing that. While I don't have pictures yet of the rehandled knives and cleavers as they haven't quite gotten to me, still I thought people might be interested - I was quite surprised by the results:
Forgecrafts:
Chef: 61.5-62 - this kind of blew mind, that's a pretty impressive number for a knife that cost me 30 bucks or so :- )
Butcher: 58.5
Boning: 59
Cleaver: 59
Slicer: 59
So my conclusion is, at least on these knives, the reputation of Forgies as being pretty amazing for what originally was a pretty cheap department store knife is well deserved!
Next was an LL Bean/Dexter Carbon Chef: 53 (I was kind of shocked at how soft this one was, what kind of carbon steel is this soft??)
Next a couple of old cleavers:
A Widdell cleaver: 57 near the edge, differentially hardened
1837 Buffalo NY cleaver (we can't see the rest of the maker's mark): 60 near the edge, most likely also differentially hardened.
I'll post pictures as soon as I get the knives back..
Forgecrafts:
Chef: 61.5-62 - this kind of blew mind, that's a pretty impressive number for a knife that cost me 30 bucks or so :- )
Butcher: 58.5
Boning: 59
Cleaver: 59
Slicer: 59
So my conclusion is, at least on these knives, the reputation of Forgies as being pretty amazing for what originally was a pretty cheap department store knife is well deserved!
Next was an LL Bean/Dexter Carbon Chef: 53 (I was kind of shocked at how soft this one was, what kind of carbon steel is this soft??)
Next a couple of old cleavers:
A Widdell cleaver: 57 near the edge, differentially hardened
1837 Buffalo NY cleaver (we can't see the rest of the maker's mark): 60 near the edge, most likely also differentially hardened.
I'll post pictures as soon as I get the knives back..