01-24-2018, 07:50 PM
I received a very nice looking Japanese made kitchen knife for Christmas and have just gotten around to messing with it. Came in a beautiful box. The paperwork with it said it was HRC62. I expected this thing to knock my socks off sharpness wise but was surprised to see that it tested over 300. I'll take their word for the fact that it is HRC62 because it took some fair grinding to raise a burr. The burr raised was this super flimsy pain in the rear like we all have seen and is talked about throughout this thread. I use a Sharp pad in cases like this and experience tells me that the quickest way to get rid of these things is to use the rubber base of the sharp pad but even that took some time and effort with this knife. The edge got sharp enough for me 185 but it makes me wonder. If the burr acts like a piece of tin foil and the burr is attached to the edge then what makes me think that the edge is any harder than the burr? Just makes me wonder whats going on here. Also makes me wonder if we are throwing money away on these expensive knives. Pain in the rear to sharpen and a big question mark in my mind about if they are any better or not.