Rockwell Scale

[lagarto]

Ok, this is going to seem like a really basic, silly question, but I see a lot of information out there on the Rockwell scale, and how certain numbers are more desirable than others for various applications, but can anybody please explain how the darn thing actually works. Not 56-58 is better for chopping, edge retention etc.... but What are the complete range of numbers on the scale, how are they generated, what was it initially intended to be used for, is it logimetric like the richter scale, etc... Those of us less scientifically gifted wonder about this sort of thing. Thanks in advance.

Lagarto

 

[J. MacDonald]

Google is your friend:

http://www.calce.umd.edu/general/Facilities/Hardness_ad_.htm

 

[lagarto]

Sweet, thanks a lot.

Lagarto

 

[Jeff Clark]

Thanks John, that was a heck of a fine link.

 

[DGG]

Here is a link that may be of assistance.

http://www.gordonengland.co.uk/hardness/rockwell.htm

Notice that there is not one but many Rockwell hardness scales.

I have found hardness to be important but proper blade heat treating more so. The ceramic knives have the highest Rockwell number but it really doesn't apply very well because they are far more brittle and prone to chipping/breaking (don't ever drop one) than a regular steel knife of much lower rockwell hardness.

Isn't the math in these examples great!