Knife why's

C

cckw

Joined
May 24, 2008
Messages
561
Why are kitchen knives typically softer steel?

Why are filet knives softer? In this case I assume so they can be flexible? OK why do they need to be flexible?

I butcher my own deer and hogs. So that is where my mindset comes from. In butchering I want the knife to be about as sharp when I am done as when I started. The kitchen and filets certainly have other priorities and I am trying to get my mind around that.
 
Chef knives are harder RC hardness then your hunter/skinner?
Fillet knives are flexible to Fillet your catch but they are generally around 60 rc as well.
 
fillet knives may be softer, not neccasarily to flex, but b/c they are so thin so as to cut very well
 
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