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 Post subject: Harder vs softer steel
PostPosted: Tue Mar 11, 2014 11:57 am 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 173
Most of my knifes are on the softer side for Japanese knives ie 59-61 hrc. As you move up in steel hardness is the sharpening technique the same and take longer or do you increase your pressure on the stones? Or is there a different technique all together?


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 Post subject: Re: Harder vs softer steel
PostPosted: Tue Mar 11, 2014 12:22 pm 

Joined: Thu Jan 30, 2014 10:57 pm
Posts: 154
Same techniques, longer sessions? I want to say IMO the size (area) of the bevel you're cutting has more to do with how long it takes to sharpen a given knife (all things being equal) than hardness, though. And there's abrasion resistance to consider as well.


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 Post subject: Re: Harder vs softer steel
PostPosted: Tue Mar 11, 2014 4:45 pm 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 604
Location: San Ramon Ca.
I've really never found hardness of the blade to be an issue sharpening wise. The more wear resistant steels may take a bit more time but I never change technique per say. One may use different stones for different steels in some cases.



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 Post subject: Re: Harder vs softer steel
PostPosted: Tue Mar 11, 2014 6:03 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 327
Location: Amstelveen, The Netherlands
Hardness and abrasion resistance are different notions. And some steels may take a little longer to get abraded, that doesn't make the sharpening particulary difficult. What makes sharpening hard IMHO is abrading a stubborn burr as with VG-10, which is neither particulary hard or abrasion resistant.


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 Post subject: Re: Harder vs softer steel
PostPosted: Tue Mar 11, 2014 7:14 pm 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 674
+1 to all the comments.

"As you move up in steel hardness is the sharpening technique the same and take longer or do you increase your pressure on the stones?"

No...it's been exactly the opposite experience for me. My Japanese knives have such a fine edge and/or tiny microbevel....that the sharpening strokes
are very 'light' in pressure and few in number.

"Hardness and abrasion resistance are different notions" - Indeed.

Japanese knives are hardened to their extent...because the edge needs to be extremely acute for the type of food preparation they are accustomed to.
Hardness benefits acuteness (ie: Teruyasu white #1). Japanese carbon, is a non-tough, less-abrasion resistant metal...they're akin to razor edges. That's why they chip so easily...

Aogami knives (for example) will hold a better edge in terms of other carbon knives...but not in terms of stainless, powder, chromium, etc.



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