Target hardness?

[TacoBobbo]

Hello, fellow archers and knifelovers:    
I'm trying my hand at knifemaking, using the stock removal method (files and sandpaper) and have a couple questions for those in the know.
I'm using O-1 steel on a couple of blades right now and am gonna try a couple out of A-2, and maybe W-2 in the future. I have no way of heat treating, so I'll be sending them out to  Peters Heat Treat or TruGrit (or anybody else that is recommended, I just haven't heard of anybody else, lately).
So, the questions are: what is a good target hardness, that also gives the best toughness, strength and edge retention? Does it vary much between steels more than a couple rockwell points? Or is say 57-59rc a good bet for most what I have listed?
Thank you in advance. You guys are great.        
Bob

[gudspelr]

Well, I think the answer is somewhere near "it depends". I haven't used the steels you listed, so hopefully someone who has will chime in at some point. It is certainly true that different steels can reach certain hardnesses, perhaps higher than others; this depends upon the makeup of the steel (and I'm taking for granted that the correct quenchant is used, etc.). Some steels are able to be used at higher hardness than another without chipping out.

BUT-the target hardness is far from only dependent upon the given steel you're using. Something that may help answer your question with a better answer is the kind of knives you're making. Think of it this way-a kitchen knife or fine slicer in the same steel that you're making a big chopper out of should be different in hardness. One is going to be much thinner, the edge geometry is going to be different, and the use it sees will be much different. So, the slicer should be able to handle a higher hardness while the chopper is likely to be lower because of the heavy use it sees.

I know that's a little vague...hopefully it helps at least some. I look forward to seeing what you end up with.

Jeremy

[TacoBobbo]

Hi Jeremy:
Actually it's a great answer. I'm depending on the heat treaters knowledge also. Maybe I'll try to call and talk to them and get their recommendations too. Would asking them to harden/temper the blades to what they believe would make them most likely to pass the ABS test be a good way to go? In my feeble mind and limited experience it seems that would be a good standard for all knives. I'm assuming that blades made from O-1 or A-2 would pass the test rigors, other than being forged of course.
Anyway, I appreciate your input and help.
Thank you very much.
Bob