RC Recommendations

[Bob Duguay]

I have two knives I am making out of 52100 .136. One will be a skinner and the other a utility every day use knife. What RC do you recommend? Lately I have been making kitchen slicers with finish edge off the grinder as thin as I can get. What edge thickness before sharpening would you recommend for these two?

 

[Willie71]

I have two knives I am making out of 52100 .136. One will be a skinner and the other a utility every day use knife. What RC do you recommend? Lately I have been making kitchen slicers with finish edge off the grinder as thin as I can get. What edge thickness before sharpening would you recommend for these two?

Fir a skinner, Rc62 is fine, and between 0.007” to 0.010” before sharpening, depending on how skilled the user is.

 

[Stacy E. Apelt - Bladesmith]

Pretty much the same advice as Willie, but I take the edge a bit thinner before sharpening.

On most knives where cutting soft objects is the purpose I take the bevel to a near zero edge or until it starts to raise a burr. I then change the angle to the sharpening angle and make the actual edge.

 

[Willie71]

Pretty much the same advice as Willie, but I take the edge a bit thinner before sharpening.

On most knives where cutting soft objects is the purpose I take the bevel to a near zero edge or until it starts to raise a burr. I then change the angle to the sharpening angle and make the actual edge.

For my own knives, I do the same.