Off Topic Yes Virginia, the Steel Really Is Brittle

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Cushing H.

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Having focused on kitchen/culinary knives, where the issues around steel brittleness seldom present itself - I thought I would present this. The knife in question is a Nakiri with Hitachi White or Blue (not sure) previously discussed regarding re-grinding it to a shallower bevel angle.

It had reached a point where running over it with a ceramic rod just did not bring it back up to snuff. I happened to have one of those ceramic two-angled-rod hand held sharpeners in my drawer.... so I figured I would see what it could do. Pressed just a **little* too hard ... and felt it go "ping".

In dealing with kitchen knives I actually have never really run up against the issue of brittleness......

Yes, the steel really **IS** brittle......
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The type of sharpener you describe loves to bite thin, brittle blades. I threw all of mine out when I started making nice cutlery.
 
DanF said:
The type of sharpener you describe loves to bite thin, brittle blades. I threw all of mine out when I started making nice cutlery.
Click to expand...
So I now know. I used to use them on inexpensive stamped victorinox blades - but actually have not used it in more than a year. Interesting lesson to learn.
 
its possible - its a commercial knife - and they claim something like RC 62. but it could have snuck higher....
 
That just seems to be a little too brittle. I wonder if they actually burned the edge while hardening it.
 
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