Farm Knife blade hardness

hlee

hlee

Joined
Dec 5, 2005
Messages
2,018
Is the farm knife zone hardened like the kukris ("sweet spot"), differentially hardened (soft spine and hard edge), or through hardened? If you have one, how would you rate the edge holding across the entire length of the blade? Thanks for the replies...
 
hmmm, i haven't given mine enough of a workout to know for sure, but it feels like the blade is pretty uniform with MAYBE a touch harder at the sweet spot.
 
I seem to recall Yangdu saying that they are trying to make non-kukri knives with the entire edge hardened.

I've only used mine on veggies and meat so far, so I can't really tell where it's hard.
 
Boy - tis been awhile since I've been around the forum and this knife has become almost a regular offering with a good bit of interest surrounding it! I still can't believe this spawned from a simple drawing of mine in response to a thread about a knife based around (of all things) the one from Rambo V :p

Obligatory picture of where it all started - still quite upset at myself for not being able to find the original:
P1030325-1.jpg


Anyways, to answer your question, it seems to be deferentially hardened with a soft back and hardened edge - which after a few sharpening sessions, seems to be a fairly consistent hardness along the entire length of the edge (I'd say 57-58hrc just based on my experience from sharpening many, MANY knives and axes). I don't think there's so much a "hardened" sweet spot as a "percussive" one - that is, where it bites deepest simply due to the design and physics of the blade.

Right about here:
P1040627.jpg


Was trimming up the butterfly bush and making stakes by the way - this was back during late summer and I never got around to posting about it - I've been quite busy and never did manage to do a formal review of the blade like I was meaning to... perhaps I'll attempt to do so sometime in the near future
 
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I split firewood down to size every night all winter for my wood stove (aged red oak) and it is still nice and sharp no chips or roll -- although i have been using it for a slide and maybe the windings on the guitar strings keep the convex edge honed ?


killa_concept said:
I don't think there's so much a "hardened" sweet spot as a "percussive" one - that is, where it bites deepest simply due to the design and physics of the blade.
Click to expand...


Percussive - that must be why i can get such a sweet yet gritty tone out of it

Percussive and yet a nice resonance - it gets a real sweet bluesy tone
 
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BFH44 said:
I split firewood down to size every night all winter for my wood stove (aged red oak) and it is still nice and sharp no chips or roll -- although i have been using it for a slide and maybe the windings on the guitar strings keep the convex edge honed ?


Percussive - that must be why i can get such a sweet yet gritty tone out of it

Percussive and yet a nice resonance - it gets a real sweet bluesy tone
Click to expand...

:D LOL - Love it!
 
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