RHC's Revealed!

Thomas Linton said:
If you are making khukuri for local use, your reputation (livelihood) depend on the quality of your work. Make dead soft edges and you won't be making many.

When you start at age 6-8, you are likely pretty good after 30-50 years.

If your employer holds you to a high-quality standard as a condition of employment and keeps you around, access to the "all mighty dollar" is through quality work.

I suspect that most of us here depend on the good reputation of the maker or understand that we are gambling. HI has a good reputation for quality.
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In no way saying all kukris are poorly made.. this specific one appears to have been a failure in heat treat... disappointing and does not give me confidence in GK... not sure if they are affiliated with HI.

Also, can't help but wonder if the guys making the ones for export are the same.guys making them for the locals...
 
Completely separate from HI. Of course.
Totally different location people quality and class.
Just check out the HI subforum here in BF ☺
 
... I obviously don't get around much. No idea there was an HI sub forum... good to know.
 
This should be good.

I guess I'd like to see the Rockwell of some Sanrenmu stuff, Old Hickories, and a carbon Opinel. I suspect most brand names like KaBar, Buck, ect are going to be quite close to their published specs.

Maybe at some point I'll spend a little to buy some cheap knives just to find out.
 
atavist said:
If anyone wants me to send me a knife to test (and return to them) I will gladly post the results.... keep in mind rick well testing.does use a diamond penetrator and it will.leave a pin prick mark on the blade or ricasso or where ever I test.
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I have two $100plus German kitchen knives (Henkel Pro) that I am curious
to see if are actually any better than the $10 kitchen knives from Old Hickory
etc. Obviously "better" is hard to define but apparently you can tell us exactly
how hard the blade edges are and should translate to 1. how sharp you can get it
and 2. how long it will stay sharp..... right ?
Curiously, in order to test the blade edge, do you just test the hardness as close
as possible to the edge? Maybe 1/8 of an inch perhaps ?

Where are you located and how do we get your mailing address?
 
This is going to be an interesting thread..
I'm really looking forward to seeing what hardnesses are actually being achieved. :)
 
You don't happen to have a Tramontina machete to test, do ya'? Curious.
 
preventec47 said:
I have two $100plus German kitchen knives (Henkel Pro) that I am curious
to see if are actually any better than the $10 kitchen knives from Old Hickory
etc. Obviously "better" is hard to define but apparently you can tell us exactly
how hard the blade edges are and should translate to 1. how sharp you can get it
and 2. how long it will stay sharp..... right ?
Curiously, in order to test the blade edge, do you just test the hardness as close
as possible to the edge? Maybe 1/8 of an inch perhaps ?

Where are you located and how do we get your mailing address?
Click to expand...

Will PM you with my address. Keep in mind RHC testing does prick the blade, its not a structural/destructive but it is a cosmetic blemish.
 
Got a hold if a couple more knives today:

Smoky mountain knife works skinner: 32RC .. I always considered these toy knives anyway...

J.Martiini filet knife: 50RC... thus was my grandfathers... it holds a hood edge and has great flex... I'm surprised it wasn't a couple points higher.

Should be getting my hands on a katana (not sure of maker) in a few days and a variety of skinners a local guy is going to bring by.
 
You know, I am half tempted to send you my 801 it's an early one #0094, it's a user and I've pimped it so a little dimple wont bother me much. Who else would enjoy this?
 
Properly it's HRc ,as in Hardness, Rockwell Test , type c = HRc
c scale goes from HRc 20-70. Check out conversion tables and ASTM standards.
Always remember that hardness is only one oa number of blade properties of importance !
 
This is a great thread ! Fascinating information.

mete said:
Properly it's HRc ,as in Hardness, Rockwell Test , type c = HRc
c scale goes from HRc 20-70. Check out conversion tables and ASTM standards.
Always remember that hardness is only one oa number of blade properties of importance !
Click to expand...

But it's a characteristic that can be objectively measured and about which makers make claims.
 
Last edited:
I scanned this thread, so my blah maybe redundant...
For accuracy, Rockwell hardness testing need to be done on a flat surface. Just aware that, the indenter will travel more on an bevel depend on degrees of incline. Thus a deeper indent = lower HRC. E.g. 1 wide x 3/16 thick, double bevel zero grind, bevel reading could be off(low reading) by 5-20rc.
 
In a differential HT I take the first reading on the forward edge of the ricasso just below the plunge (as this area is generally also hardened in an edge quench) ... comparing this reading to readings taken near the edge higher up (on full flat ground blades, I would not try to take an edge reading on a steep saber grind) the results are consistently the same or a couple points higher than the reading at the ricasso.
 
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