Tue Jan 14, 2014 7:01 pm
Does anyone know what the hardness range is for the Tojiro blades with the as-forged finish? I have the 120 mm petty in White Steel #2.
Tue Jan 14, 2014 9:13 pm
I would say 63-64.
Tue Jan 14, 2014 9:49 pm
Interesting. For some reason, I thought if it were that high, using my 204 would chip it. Not sure why I thought that, since I sharpened my HSS puukko (sp?) on it too, but I resharpened the Tojiro on the 15 degree per side slots up to fine with no trouble. I didn't use the corners though. FWIW, it had a 12 degree back bevel off a 1k water stone. A coarser finish would have led to chipping maybe? In any case, it works great this way.
Tue Jan 14, 2014 10:27 pm
White steel has good toughness and edge stability, its the reason it is often used in single bevel traditional blades.
My 240 gyuto is sharpened to about 30 inclusive and is .005 behind that bevel. In use the edge holds up well and has even broke down a few chickens with minimal rolling/blunting.
Wed Jan 15, 2014 1:59 pm
I think it's lower than that but let me ask them. It may take a few days. I seem to remember about 60 on the ITK shirogami stuff. Let me check...
Wed Jan 15, 2014 7:48 pm
My rep from Tojiro said 60-62.
Wed Jan 15, 2014 8:38 pm
Sounds more like it!
Thu Jan 16, 2014 9:40 pm
Still, not a huge difference. I've lowered the edge angle a bit, and was thinking of going lower, but wondered what the hardness was. The new edge floats through potatoes and still has enough tooth to bite meat on the first slice.
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