Question on 440C RC Hardness

R

Ricky D. Finch

Joined
Apr 23, 1999
Messages
169
I have a customer that I'm making a filet knife for. He does a lot of crappie fishing and eating, his biggest issuse with his other knives is that he has to sharpen after a few fish. He wants to be able to filet several fish before sharping. What would be a good RC for this type of knife using 440C?

Rick
 
I don't use 440C anymore for various reasons, but I've had good edge-holding results with it at 58-59Rc, and that's what I'd recommend for a fisherman or maker who likes that alloy. I've been told that above that, it gets pretty chippy, which is the absolute last thing I'd want in a really thin keen blade like a fillet knife. Be advised, I haven't tested that myself, it's just what I've read from makers with more experience.

If you want an even longer-lasting edge, I think you need to step up to "powder" steels like CPM-154, CTS-XHP, ElMax etc at 60-62Rc. But that increases the materials costs significantly.
 
440c just as the materials with standard heat treating would be 57-59 depending on the quenching or cooling techniques.

-as a chef I would suggest he learn how to use a fillet knife because i don't seem to need to sharpen/hone until about 50-60 fish
 
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