O-1 chef knife hardness?

B

bberry

Joined
Feb 24, 2016
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I am about to send a chef knife (pic below) i'm making off for heat treat and am not sure what the preferred hardness might be. I would think going a little higher HRC might be okay since chef knives will probably benefit from having the extra edge retention for brittleness trade-off. But maybe I'm wrong!

I was thinking 61-62 for the chef knife, but what do you all think is right?

Thanks!

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A chef's knife in O1, you're right, I believe they can be run a little harder than 60-61 for kitchen duty. 63-64 would be quite nice, IMHO.
 
I agree with Stuart. I always go Rc63, or even Rc64 for a kitchen knife, in O1.
 
I would say 61-62 for O1...but for the love of God get rid of the 'forged bolster'.

-Michael
 
im knkown to run a bit hard btu 62-63rc is great and as chef said that plunge transition has no place on the heel of that blade
 
@chefget

Haha yeah i plan on doing that once it is bad from HT

@butcher_block

Yeah, good point. I let my chef friend take a look at it and he didn't have any modifications/requests. Looking back on it now, it has always look odd to me, but I couldn't put my finger on why. You would recommend me bringing the plunge back towards the handle I assume? It's my first chef knife, so please let me know any other recommendations/suggestions beyond that, I'm all ears!

Thanks

bberry
 
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