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1
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2
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- Composition of a Knife Blade
- Steel Making Flow line 1
- Steel Making Flow line 2
- Stamping and Grinding
- Forging a Knife
- A short movie on Forging
- Hardening and Tempering
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3
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- Carbon is:
- a nonmetallic chemical element.
- one of the main ingredients used in producing steel and its hardening.
- Chromium and Nickel Alloys:
- added to cutlery steel to help resist rust and corrosion
- Molybdenum and Vanadium Alloys:
- added to create consistent hardness.
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4
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5
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6
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7
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8
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9
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10
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- Professional Chef’s Knives:
- 56º C ±1 Rockwell hardness range
- Sharpening Steels:
- 62º C+ Rockwell hardness
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11
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- Remember that having a knife that is too high on the hardness scale
makes it too difficult to re-sharpen and maintain an edge.
- Sharpening steels have to be higher in hardness to be able to sharpen a
knife
- Therefore factories always try to achieve the bench standard in hardness
of 56º and 62º respectively.
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12
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Notes
