0.1 Magnacut

Joined
Jan 1, 2018
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861
I want to make a new chefs knife for myself and a hunter for a friend. I can't find any 0.1" stock anywhere. Does anyone no somewhere that has thinner stock? This stuff is selling fast.

My fallback may be s45vn I've been wanting to try that as well.
 
I want to make a new chefs knife for myself and a hunter for a friend. I can't find any 0.1" stock anywhere. Does anyone no somewhere that has thinner stock? This stuff is selling fast.

My fallback may be s45vn I've been wanting to try that as well.
Popsknifesupplies has 3/32” bars in stock that are 2” wide by 3’ long.
 
We had some .100"-.110" MagnaCut earlier this week but it all sold.

All the MagnaCut we sell is flat ground. If you are buying non ground steel, plan on removing .010"-.020" to get it flat.

We add new materials to the website everyday during the week. Yesterday we added .170" MagnaCut, .130" S125V and billets of ultra thin Timascus.

Chuck
 
We had some .100"-.110" MagnaCut earlier this week but it all sold.

All the MagnaCut we sell is flat ground. If you are buying non ground steel, plan on removing .010"-.020" to get it flat.

We add new materials to the website everyday during the week. Yesterday we added .170" MagnaCut, .130" S125V and billets of ultra thin Timascus.

Chuck
After an extensive website stalking campaign, I managed to get some .093" MagnaCut from AKS a couple weeks ago. I have not seen sub-0.1" MagnaCut there often, so if you do, better pounce.
 
We had some .100"-.110" MagnaCut earlier this week but it all sold.

All the MagnaCut we sell is flat ground. If you are buying non ground steel, plan on removing .010"-.020" to get it flat.

We add new materials to the website everyday during the week. Yesterday we added .170" MagnaCut, .130" S125V and billets of ultra thin Timascus.

Chuck
It is surprising how many people have no idea that CPM is hot rolled oversize and requires clean up to hit the nominal thickness.
 
I received my order. I'll be making 3 knives for testing. A 9" S grind chefs knife for myself, a 3" reverse tanto scandi for a friend and a 3" Saber grind skinner for another friend.

For the chefs knife I'm thinking about 64 hrc as I want high edge retention. Probably 0.002" tbe.

For the others I'm aiming for 62.5. But I'm wondering if I should run the skinner a little higher and the scandi a bit lower to avoid chipping. Any suggestions?

I'd also like some input on the optimal bevel angle for the scandi. The user does a lot of carving.
 
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