CPM MagnaCut – The Next Breakthrough in Knife Steel

Larrin said:
If I ever have a good knife design I will let you guys know. I have a feeling my talents lie in other areas.
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Yes, your talents may lie elsewhere, but you know what you like and you know the steel better than anyone. if you could add the features of the knives you like most into one, what would it look like?
 
Not sure if anyone has asked this yet, but when do we expect the first production knives to be available in this steel? Besides mule team.

Q4 2021?
Q1 2022?
Q2 2022?
Later?
 
Three customs in MagnaCut just arrived from David Mary David Mary

Camp knife, pig sticker and hunter. The bottom two have Suretouch handles for extra grip.

IMG-8211.jpg
 
What a great endorsement!
When, realistically, will we see this in any of the major manufacturers offerings?
 
I posted the video here on another thread. The knife world will be aflame with your steel soon. DBK is silly but the tests do point out some crucial benefits of this steel. Funny how it is not “stainless” but it is stain less. The steel world needs better rating for corrosion resistance. Maybe you, Dr Larrin can help push that. Perhaps call it the “Larrin scale” of corrosion resistance. Perhaps measuring the amount of oxidation under a set test that can be reproduced easily like salt water solution or a specific acid for a set time and temperature, then dumb it down to a 1-10 scale for non steel nerds? Mustard and varying concentrations of salt water solutions do give us some info but it needs to be universalized and I think you can do it. Maybe there are existing tests that only people like you know about but the knife world needs a standard.
 
Fir Na Tine said:
I posted the video here on another thread. The knife world will be aflame with your steel soon. DBK is silly but the tests do point out some crucial benefits of this steel. Funny how it is not “stainless” but it is stain less. The steel world needs better rating for corrosion resistance. Maybe you, Dr Larrin can help push that. Perhaps call it the “Larrin scale” of corrosion resistance. Perhaps measuring the amount of oxidation under a set test that can be reproduced easily like salt water solution or a specific acid for a set time and temperature, then dumb it down to a 1-10 scale for non steel nerds? Mustard and varying concentrations of salt water solutions do give us some info but it needs to be universalized and I think you can do it. Maybe there are existing tests that only people like you know about but the knife world needs a standard.
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MagnaCut is a stainless steel. My book has steel ratings. On that rating system MagnaCut is a 9.5/10 for corrosion resistance. It’s more corrosion resistant than most available stainless knife steels.
 
I was referring to the chromium content. iirc isn’t chromium content one of the measurements for a stainless steel? Your steel is quite stainless in the real world as you know best. Magna Cut is the new bar for a great stain free steel. How do you feel about making a standardized corrosion test and scale?
 
Fir Na Tine said:
I was referring to the chromium content. iirc isn’t chromium content one of the measurements for a stainless steel? Your steel is quite stainless in the real world as you know best. Magna Cut is the new bar for a great stain free steel. How do you feel about making a standardized corrosion test and scale?
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There’s not any real definition for what a stainless steel is, especially not for a stainless tool steel. The definitions giving a minimum required chromium content don’t really have much use for stainless tool steel. There are some definitions which say 10.5% Cr which MagnaCut would qualify under.

I already have a standard corrosion test and corrosion resistance ratings.
 
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