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What do you guys think the best RC is for a kitchen knives made out of 52100? I'd be sending them to Peter's...
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Ideal RC for a 52100 Kitchen Knife
- Thread starter Stark Knives
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jdm61
itinerant metal pounder
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You are asking two different questions. 
According to Mr, Cashen, IF you austenize at say 1475 instead of 1550 and do it in salt, then quench in oil, your as quenched hardness can be as high as 67. You could leave a kitchen knife like that as hard as maybe 64. If Peters can get those high as quenched numbers with the fluidized bed and control the carbides with the lower austenizing temp, I see no reason to go any softer than 62-63.
According to Mr, Cashen, IF you austenize at say 1475 instead of 1550 and do it in salt, then quench in oil, your as quenched hardness can be as high as 67. You could leave a kitchen knife like that as hard as maybe 64. If Peters can get those high as quenched numbers with the fluidized bed and control the carbides with the lower austenizing temp, I see no reason to go any softer than 62-63.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
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I use Rc 61-62.
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- Mar 19, 2010
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Will I notice much of a difference between 61-64 rc? Will it be much harder to grind and sharpen and will it hold its edge much longer?