As quenched the steel will get into the low to mid 60s HRc. If it were mine, I’d lower the edge angle as much as I could without the knife getting damaged during use. Not just dull, but dents and bent edges. This will increase edge life and cutting ability. If you can’t lower the angle then frequent sharpening will be sufficient. Knives of hammered copper still cut, just not very long.
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Steel hardness
- Thread starter John Savage
- Start date