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.
 
With the right edge geometry 440c should be excellent at that 59Rc mark.
Ken.
 
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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