Hardness and Toughness are usually how they refer to the strength of steel. As you said there is a trade off, If you make a knife or tool it might be 65 HRC when quenched but very brittle, then tempering it will take some of that hardness away in exchange for toughness. In a crude sense that's how you'd make a spring instead of a file. That Tsubosan kit is pretty good but it takes some time using it to develop a feel for it. What part of the file you use, how hard to push etc.. Most mass-market kitchen knives will be in the 58-60 range so testing on something like that or anything that you have a good idea of the hardness of will help you get the technique and feel.
Thank you for chiming in. Ill fully admit i am new to these Tsubosan style testers, but look forward to getting their function dialed in. Appreciate the tips.
Did your knowledge info come from a Tool Maker that mentioned this type of equipment On a popular pocket knife UA-cam channel. Too quiet all the know-it-all's that think they could tell the difference between 60 and 62 Rockwell. Without any equipment. Just general knowledge of sharpening.😂
Thanks for commenting. Info is from online research and what is provided by the manufacturer. Unless you are a dedicated metallurgist with years of experience nobody is going to know for sure the hardness of steel without running some harness tests.
Hardness and Toughness are usually how they refer to the strength of steel. As you said there is a trade off, If you make a knife or tool it might be 65 HRC when quenched but very brittle, then tempering it will take some of that hardness away in exchange for toughness. In a crude sense that's how you'd make a spring instead of a file. That Tsubosan kit is pretty good but it takes some time using it to develop a feel for it. What part of the file you use, how hard to push etc.. Most mass-market kitchen knives will be in the 58-60 range so testing on something like that or anything that you have a good idea of the hardness of will help you get the technique and feel.
Thank you for chiming in. Ill fully admit i am new to these Tsubosan style testers, but look forward to getting their function dialed in. Appreciate the tips.
Did your knowledge info come from a Tool Maker that mentioned this type of equipment On a popular pocket knife UA-cam channel. Too quiet all the know-it-all's that think they could tell the difference between 60 and 62 Rockwell.
Without any equipment.
Just general knowledge of sharpening.😂
Thanks for commenting. Info is from online research and what is provided by the manufacturer. Unless you are a dedicated metallurgist with years of experience nobody is going to know for sure the hardness of steel without running some harness tests.
1'st..🌟👍
🙏🏻