The Rockwell scale: A standard for measuring knife hardness

The Rockwell scale: A standard for measuring knife hardness

Understanding the Rockwell scale

What defines a good knife? And how do you measure knife hardness? Generally, steel hardness is measured in HrC, an international term for the Rockwell scale, used to grade knife hardness. The HrC scale also indicates the quality and durability of knives.

What is the Rockwell scale?

The Rockwell scale is an internationally recognized method for measuring kitchen knife steel hardness. It assigns a grade to indicate the steel's hardness.

Measuring knife hardness

The Rockwell scale is divided into categories, always using the letters HR (Hardness Rockwell) as the first part. The subsequent part includes a letter, such as A, B, C, D, E, F, etc. The most common letter for kitchen knives is C, which determines the HrC grade. European kitchen knives typically range between 50 and 55 HrC. High-quality carbon steel knives, like ours, have an HRC of 58±2 or 60±2, placing them at the higher end of the scale.

The importance of high HrC

When selecting kitchen knives, HrC (Hardness Rockwell) is crucial as it reflects steel quality and sharpness retention. A high HrC is paramount when choosing premium kitchen knives. Knives with a high HRC, like ours, maintain sharpness for extended periods compared to many European or Asian brands. Conversely, knives with lower HRC require frequent sharpening or professional maintenance.

Implications of the Rockwell scale for your kitchen knives

The Rockwell scale indicates the quality and lifespan of kitchen knives. Opting for knives with good steel and a high HrC ensures prolonged durability and excellent quality. Our kitchen knives are designed to last a lifetime, provided they are well-maintained using quality whetstones and honing steel.
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