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Knife hardness
Knife hardness
Most production knives are heat treated to a lower value, making them a lot more durable, flexible, and soft. (~55HRC)
My knives are heat treated to a higher value (~59-60HRC). While making the knives harder is great for any chef, misuse of the knife can lead to damage, or even breakages. Always use the knife on a cutting board. Never on ceramic. If you take a Chef's knife and try to use it as a cleaver, you risk damaging the edge, or even breaking it.
While I can repair damaged edges for a fee + shipping costs, a broken knife is often unrepairable.
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