Another tutorial from the Mad Chef. A subject that often goes pretty much overlooked is the quality of knives, whether they be for hunting, camping, or in the kitchen. Many folks opt for the more expensive the better, but that is not always so.
I have owned many knives in my life, mostly in the hunting, butchering, kitchen, and pocketknives. One category that often goes overlooked when selecting a knife is the HRC. The Rockwell scale C, also known as HRC, is a method used to measure the hardness of a knife. A higher hardness level means the knife can be sharper and maintain its edge for extended periods. Typically, kitchen knives have a hardness range of 50-65+ HRC, with most consumer knives falling between 52-62 HRC. It is essential to consider the trade-offs when choosing a knife. Knives with a higher HRC rating can be more brittle and prone to chipping or breaking as well as harder to sharpen if not used properly. On the other hand, knives with a lower HRC rating may not chip or break as easily but will lose their edge more quickly but will be easier to sharpen.
Rockwell Hardness
52-54 HRC
Cheap, needs sharpening
54-56 HRC
Sharpen a few times a day for professional use. Suitable for home cooks.
56-58 HRC
Easy to sharpen, used in professional kitchens
58-60 HRC
High quality, stays sharp longer, harder to sharpen
60-62 HRC
Remain sharp for a long time, but have more risk of becoming brittle
63-66 HRC
Needs cleaning after each use, prone to breaking and becoming brittle
Another aspect to consider is the type of steel used to make the knife. There are many different types with German and Japanese being some of the best.
Be aware that steel over HRC 60 make superb knives but are more costly. For example, the Schrade series of outdoor knives use AUS-10 steel with HRC of 58 costing from $39>.
Kershaw knives use 8crM0v13, also with a HRC of 58 costing $39>. Their new Kindred series uses D2 Tooled Steel with a HRC of 62, but costing $71.99>. Their 'top of the line ' Livewire series uses CPM S110V with a HRC of 62, but costs $320. The Outdoor Edge series of hunting knives use Japanese 420J2 steel with an HRC of 56, costing $40. The list goes on and on. You do get what you pay for so just choose a good quality product that fits your needs within reason and budget.
Looking at I what I use personally, in the pocketknife category I have used two, both Gerber. One is a vintage Bolt Action Folder using 17cr17 with an HRC of 60. Now obsolete, they retail for $150. I used this knife for years, both carrying it my flight suit in the USAF and for a backup hunting blade. I prefer Gerber as their S30V steel is a superior product.
Another more recent addition is the Gerber Auto 06, automatic opening survival type knife using S30V steel with an HRC of 60, costing $220. this is the current armed forces survival knife. This bad boy is sharp. I still carry it today in my UTV at the Texas Ranch.
Additionally, I do carry a variety of Old Timer and Buck knives in my backpack as backup when hunting or camping.
Old Timer 8" Sharpfinger
Buck Folding Hunter
Buck Hunter
Gerber Gator Gut Hook
Skinning knives are a bit more particular with short handles, balance, ease of operation and very sharp steel. I usually carry 3 in my backpack. Barb usually skins (she's a surgeon) and I keep the blades sharp. These HRC numbers seem a bit low, but they work well and sharpen easily throughout the animal.
Old Timer Sharp Finger 1095 steel HRC 55
Alaskan Skinner w/Damascus 1095 steel HRC 55
Titan Skinner w/1080 steel HRC 58
Now let's take a look at kitchen knives, the biggest of the beasts. These have varied shapes and uses but must be sharp to be used quickly and safely. All of us, at one time or another, started out with the set we received as a wedding present or what we could afford at the time. We started out with a set of Chicago Cutlery and still have the steak knives in our RV. There is nothing wrong with this; you just learn early to resharpen often. The new series of Lixy and Explorer series of 'cleaver style' kitchen knives of Japanese 440C steel with an HRC of 56. There are also the new popular Matsubara and Takayuki 'Nakiri style' kitchen knives using Japanese VG-10 steel with an HRC of 60, costing $200>. Of course, not to forget the new, popular Coolina series of cleaver knives utilizing a hybrid carbon/manganese steel with an HRC of 60 costing $249>.
When we were stationed overseas, we were able to purchase a very nice set of Wusthoff Kitchen and steak knives, which we still own 40 years later. We also have a few more in the RV. Again, these German knives rival the Japanese and will last for many years. In the past 40 years we have only replaced the small paring knife due to breakage. These knives are of high-quality carbon steel X50CrMoV15 with an HRC 58 costing $95>$200. Versatile, but still fairly easy to sharpen. Some of favorites:
8" Chefs Knife
7" Santoku Knife
10" Brisket Slicer
8" Artisan Butcher
3" Mini Slicer/Paring
8" Cleaver
I have others and they find their uses from time to time. I use two sharpeners. With these I never have to resort to hand sharpening. With proper care, these sharpeners will keep the knife tuned and not need major sharpening. I have never been disappointed with my set of Wusthoff knives.
Fine Tuning
Coarse Sharpening
Knives are sometimes the assumed cooking tool. They make life easier from camping to hunting to the kitchen. Of course, I love to cook, and these are an integral part of my plan. Can't do the job well without the right tools. Again, I recommend that anyone looking to upgrade their cutlery do the research and decide what is right and best for your applications home to woods to campground.
"There was never a good knife made of bad steel"
Benjamin Franklin
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