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#1
06-24-2001, 02:27 PM
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410 or 440
How much difference would there be in the edge-holding quality of a serrated bread slicing type of blade------one made out of 410 stainless rockwell 58---and one made out of 440c stainless with a rockwell 58---? Would the extra carbon in the 440c cause the 440c edge to stay sharp very much longer than the 410 blade, if at all? thanks guys, Sus 
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#2
06-24-2001, 02:59 PM
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410 or 440
If all u r doing is cutting bread with it and they are both Rockwell hardened to 58, it really won't matter.
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| blade, knife |
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| Mkscho67, sanguip |
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