Anyone else sick of Magnacut already…

Sick of Magna?

  • Fo shizzle, Magna overblown dawg

    Votes: 37 25.0%

  • Nah I luvs it

    Votes: 115 77.7%
  • Total voters
    148
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ace said:
You are making 2 questionable assumptions and I think this is why you keep on saying that MagnaCut should be run softer.

1. Uses differ. In some applications you would be correct that MagnaCut should be run softer for improved toughness. In other cases it should be run harder. You are making an assumption that harder MagnaCut won't work for your use, but you haven't used it so I am not sure why you think it is not tough enough. It is tougher at 63-64 than Vanax at 61. I don't know if it is tougher enough for you, but neither do you.

2. You are making an assumption that MagnaCut is being treated harder for improved wear resistance, but I doubt that's the case. In the majority of cases MagnaCut is run harder not to increase wear resistance, but to increase strength, resistance to deformation. Higher strength with still good toughness has benefits outside of higher wear resistance. Higher edge stability is always preferred, since deformation is as or more difficult to fix as microchipping and deformation can cause more dulling than chipping. MagnaCut is in the middle for wear resistance, but it has the best balance among all the attributes.

Great balance of all the properties is the best quality of MagnaCut, It is a very flexible steel and can be used in a variety of roles. In thin kitchen knife edges you want higher hardness so that you can have more acute edges for example. Same with small knives. MagnaCut is an extremely well balanced steel that can and should replace a bunch of other steels used today. It will not replace all steels since for some applications other steels are better due to their properties.

Staying with the OPs theme, I am sick of people thinking that there is a magic hardness number MagnaCut should be run at. Some say it should be softer, some it should be harder when in reality it depends on the application. In addition I am sick of people that have never used it making judgement calls and giving opinions and recommendations on how and where it should be used and in what condition.
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I've said the same about strength in at least a couple of places recently. My worst knife experiences have been with soft "tough" steels rolling over at the apex.

If you're cutting jelly rolls or tape, then hardness doesn't matter at all. What magnacut provides at 63 hrc is an apex that is unlikely to chip, break, roll or otherwise deform during normal use.

That is also a form of real world edge retention.
 
I agree wholeheartedly. My cheap knives tend to roll or blunt very quickly with use. To me the biggest benefit of toughness is being able to crank up the HRC numbers and not chip, and the HRC is keeping it from rolling. My higher hrc tool steels I really don't get any rolling or chipping. I can use them and touch them right up on a strop. Magnacut seems like a stainless version of those harder tool steels (minus vanadium) to me. Which is why I'm excited to see it coming into the marketplace.
 
ace said:
Staying with the OPs theme, I am sick of people thinking that there is a magic hardness number MagnaCut should be run at. Some say it should be softer, some it should be harder when in reality it depends on the application. In addition I am sick of people that have never used it making judgement calls and giving opinions and recommendations on how and where it should be used and in what condition.
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Amen

Hardness doesn't tell the full story.


Here is some cool data from D DevinT

Different heat treatments can create different microstructures at the same hardness yet wildly different levels of toughness.

So, it's a misnomer to say a steel has to be a specific HRC number to be "tough"




aRwOIWl.png
 
Not at all tired of Magnacut. I've got a couple knives in it, and got a ton of experience with it last year helping out some family on their farms. No rust issues (in the Midwest, that's big), and it is very nicely balanced.
 
HRC?

Heat-Treat Really Crappy?
Heart Really Crappy?

Just came back from the Cardiologist. It's the latter. I'm 55, so it shouldn't be a shock that my HRC is 55. Meds, procedure, I'll be fine.

What about you?

Are you getting lost in the nuance and not having fun? I'm working through the science of it all-blades, the heart. The goal is to not get sick or get sick of it.

Buy what you can. Use it how you want.

Don't cut yourself. Medical bills are far more expensive than anything with Magnacut.

[Larrin is a Blade Doctor, not a Heart Doctor]

[Different kinds of chemists, you see]
 
I’m digging it… granted only my second knife as the first one in MC was dogshit.

This one.. doesn’t suck.

IMG_1722.jpeg

This knife took to the strop keener than any anything else I own other than that god damn BBB 15v, but that’s a whole different breed of heat treat.
 
Delgadonine said:
Are you getting lost in the nuance and not having fun?
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Thanks for posing this very germane question. All too often it's easy for us to get buried in the minutiae of steel/geometry/heat treat/opinionation and lose sight of the fact that this hobby of ours can be (& hopefully is) something we do for fun & a sense of being in a community. Buy them knives and enjoy the ride. 😎

I hope your medical situation isn't too serious and is quickly brought under control.
 
Wolverine666 said:
I’ve been perfectly happy with my MagnaCut Sebenza. No complaints at all. Am I sick of it being available in a lot of different knives? Not at all. It’s a great steel. My favorite remains S90V due to the outstanding edge retention.
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S90v has been my favorite steel for a few years now because of how well it keeps its edge and it sharpens back up quickly with very little work as long as you strope it from time to time.
 
I will tell you though I am sick of super steels such as Magnacut being used on knife designs that do not benefit from it. It's just idiotic how people demand that companies make huge bushcraft choppers in the latest and greatest super steel just because it is a popular steel that they think without any real understanding is going to be better than a lower priced tougher steel optimized for that kind of knife.

You have knife companies that even admit they are making them because the popular fad mentality is just too much business to be ignored. They even advise people to choose their less expensive model with a lower priced steel that is better suited for the type of knife. Do people listen to the experts no they don't. They attempt to rationalize their lack of understanding in regards to knife design and the proper steel optimized for the design.
 
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