paul womack wrote:
> Michael Blair wrote:
>> I got my first French chef's knife 40 years ago, and nothing
>> but a steel has touched the edge since.  I cook a lot, and I've probably
>> used it three times a week (I have two others) since then.
>
> I think this implies that normal knife wear is a process of deformation,
> not abrasion, and that the use of a steel reverses the deformation.

I found that (I think) traditional knives are around 53-55 Rc.

For comparison I found this excellent post by Louis Michaud, 1999.

http://swingleydev.com/archive/get.php?message_id=63868&submit_thread=1
">http://swingleydev.com/archive/get.php?message_id=63868&submit_thread=1

  BugBear