CRK heat treat question

Chris Reeve is know for making some high quality knives.....
To the point of being obsessive.....
I'm sure CRK knives are made to be a balance of hard and tough.
As was mentioned many types of drill bits are available.
I'm sure I could drill a hole in any blade in any knife made today.
Plus look at the posts to this forum.......the great comments on his knives.
 
You only have to sharpen a CRT knife once to know its hardness is near RC 60. Steel without heat treatment is a lot easier to cut with a stone than the steel in CRT knives. Drilling holes in stuff is no measure of hardness. I'll drill a hole in almost anything you like with a brass or copper bit and some abrasive in water or oil if steel or carbide bits won't turn the trick.

Notes from Meat Lab called Meat Science Fabrication now called for knives with Rockwell C hardness of 53 to 55 so they could be easily and quickly sharpened. They stress sterile procedures when scalding knives while processing hogs today. We were given the example of Roy Simm's and the price of the slip of a knife was the reason for keeping knives sharp and fat-free as Roy had been dead less than 5 years.
 
Bijluvsblades said:
Happy New Year chaps.

I’m of the opinion that the only valuable addition to this thread is some actual post purchase HRC data for those inclined to find out or share.

I’m sure I’ll love my CRK knives and hope you all enjoy yours in good health for ‘22.

Cheers
B
Click to expand...
Hey,
Did you ever do the testing?
I, for one, am definitely interested in the data if available?
Thanks,
Alastair.
 
I haven't (can't) read this whole thread . . .did anyone from CRK respond with clarification?
 
No
But I would not have expected them to.
 
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I actually saw someone from CRK reading this thread but when they tried to watch that guy's youtube channel they eye rolled themelves into another dimension so they can't post here anymore.
 
CRK refuses to participate in forums anymore. They realized they're too stupid to match wits with a knifeknut 😁
 
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