Part 3/7:
The age-old question of why some knives dull faster than others led us to test the durability of a $4 knife against higher-priced models. After cutting just one onion, the inexpensive knife already lost its sharp edge. This rapid dulling is attributed to the softer steel used in cheaper knives, which is simpler and quicker to produce but ultimately leads to a less durable blade.
Steel's hardness is quantified on the Rockwell C scale, or HRC. A softer knife often lacks this specification and can become dull more quickly—whereas harder knives maintain their sharpness longer. It's essential to assess that HRC value when investing in a kitchen knife for lasting performance.