Kitchen Knife Rc?

D

Don M

Joined
Apr 30, 2000
Messages
846
Does anyone know the hardness of the Buck kitchen knives, specifically the chef's knife and paring knives? If they are finished somewhat harder than my current cultery (that won't hold an edge) it could seal the deal.
 
Don,I'm not sure what Buck kitchen cutlery your speaking of.They have made a couple different ones at different times.Is the stamping block or old English script? The early ones are of 440C and the others I've used were of 425 steel. Both were excellant kitchen cutlery.If they are of more recent steel 420HC that should be very good kitchen cutlery as well.DM
 
Thanks, heng em - I was referring to the ones on the web site now, with 420HC. If they are run at 57-59 they would definitely outperform what I have now.
 
kitchen knives are made from the same material 420 HC as many of the Buck domestic product and are heat treated to Paul Bos's specification, Chuck Buck would not have it any other way.
 
I have had a set of the newer cutlery in my kitchen for the last couple years. The knives way outperformed the couple other sets the wife and I got for our wedding. The steak knives are used almost daily and still cut great. I would really recomend these if you are in the market.
 
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