Blade thickness
The thickness of the knife blade at its thickest point (usually at the butt). According to this parameter, one can to some extent evaluate the strength of the blade for transverse loads: a large thickness gives an appropriate margin of safety. At the same time, one should not forget that the “endurance” of a knife as a whole depends on many other features of its design, and only blades made of materials similar in properties can be compared in thickness. But what this indicator directly affects is the weight of the product.
Hardness
The hardness of the metal used in the knife blade. Indicated in standard HRC units (according to Rockwell); the higher the value, the harder the blade.
This parameter in knives has a double meaning. On the one hand, the blade must be hard enough so as not to dull prematurely, not form burrs and not deform when bent; on the other hand, it must remain soft in order to sharpen normally, not crack or break (brittleness also increases with increasing hardness). In most kitchen knives, the hardness is in the range of 52 - 62 HRC - it is believed that this range provides the optimal ratio of strength, reliability and ease of sharpening.
In general, ceteris paribus, a knife made of softer steel will have to be sharpened or adjusted more often with musat, however, such procedures themselves will take a little time and effort. Conversely, a hard blade will hold sharpening for a long time, however, you will have to try to restore it.
