DLT Bark River Magnacut Santoku

Fixall said:
Alright, so here we have a custom Rosco P Trapper in MagnaCut by Jason Ritchie, a custom REK Ember in MagnaCut, a CPK EDC1 in MagnaCut, and another custom REK Ember in Mgnacut.

Also pictured is a North Arm paring knife in MagnaCut since it’s what I used to cut the tomatoes and strawberries. 😂

View attachment 2665774
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Thanks for doing that!
Looking forward to seeing the results.

Ps that is a Carothers Dek1 not edc. Not that it matters but just so you know what you got there in your possession 🙃
 
Fixall said:
Let’s see how we’re looking after a couple hours of mustard, strawberry, cherry tomato, and some vinegar (didn’t have room on the blade for the chicken).

View attachment 2665751

I sold my Spyderco Para 3 LW Salt in MagnaCut, but I’d be happy to test plenty of other brands. Hogue, customs, bestech, Buck, ZT, Boker, North Arm, Carothers, REK…. You name it. I highly suspect the results would be the same as the test I just did.

GeofS GeofS I would absolutely be requesting a refund.

I have a feeling it’s a mislabeled steel or a heat treat issue, rather than embedded steel from dirty belts.
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Frankly, I trust Fixall Fixall over everybody who works at BRK* and a lot of other folks speaking on this, if I'm being honest.


*Though to be honest, I'd trust a dog barking at its own shadow over a raving lunatic like Mike Stewart.
 
I don't have any MagnaCut, but to me that looks like A2 steel knife. And I've seen plenty of threads of Bark River marking the steel wrong.

Spyderco uses MagnaCut for salt line...
Plenty of youtubers did some weird stuff to MagnaCut in attempt to rust it and they failed.

OP's knife got patina, not even D2 and 3V got patina in my use on food and yet they are non-stainless steels.

S390 is non stainless high speed steel and still got less patina than your "MagnaCut"... granted, I clean and oil it before storage but I still cut plenty of meat with it.

K390 - another non stainless steel I own has got the same kind of patina your knife has got, from single use in meal prep.

All this put together - I just don't believe this is MagnaCut at all. And "embedded steel from belt" would leave some spots, not full blown patina like OP has.
 
LostCause said:
I don't have any MagnaCut, but to me that looks like A2 steel knife. And I've seen plenty of threads of Bark River marking the steel wrong.

Spyderco uses MagnaCut for salt line...
Plenty of youtubers did some weird stuff to MagnaCut in attempt to rust it and they failed.

OP's knife got patina, not even D2 and 3V got patina in my use on food and yet they are non-stainless steels.

S390 is non stainless high speed steel and still got less patina than your "MagnaCut"... granted, I clean and oil it before storage but I still cut plenty of meat with it.

K390 - another non stainless steel I own has got the same kind of patina your knife has got, from single use in meal prep.

All this put together - I just don't believe this is MagnaCut at all. And "embedded steel from belt" would leave some spots, not full blown patina like OP has.
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Lost cause has a good point, if it was embedded steel would leave spots, not the full patina. Please someone if they know of a different result please share.
 
Blues said:
If Brian had taken my advice about enlisting the kiddo's assistance with the testing, Quiet Quiet could have posted the following regarding the results...

Do do that doo-doo that you do so well...
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Accurate.
 
BJE said:
For the next test, grind some a2 and then using the same belt, grind on one of your magnacut knives and redo the patina test 😁, see if their excuse holds water.
I’m pretty sure it doesn’t.

Maybe one of our makers has a scrap piece of magnacut they could try this experiment on?
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I could could grind A2, then lesser stain resistant stainless steel, not magnacut?

This was CPM Cruwear on a pass around knife I did....the bladeforums group here beat the snot out of this.... Lots of food, lots of meat. Cruwear is less stain resistant than Magnacut.
No staining on this blade.....

















*Edit, not my pictures
If you want, I can grind on a A2 blade, and on stainless? Not Magnacut level, but AEB-L....which is less and would show MC being better
 
Fixall said:
Let's check the damage!

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LostCause said:
I don't have any MagnaCut, but to me that looks like A2 steel knife. And I've seen plenty of threads of Bark River marking the steel wrong.

Spyderco uses MagnaCut for salt line...
Plenty of youtubers did some weird stuff to MagnaCut in attempt to rust it and they failed.

OP's knife got patina, not even D2 and 3V got patina in my use on food and yet they are non-stainless steels.

S390 is non stainless high speed steel and still got less patina than your "MagnaCut"... granted, I clean and oil it before storage but I still cut plenty of meat with it.

K390 - another non stainless steel I own has got the same kind of patina your knife has got, from single use in meal prep.

All this put together - I just don't believe this is MagnaCut at all. And "embedded steel from belt" would leave some spots, not full blown patina like OP has.
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Just quoting these two posts as I think they pretty much sum things up.

It seems more than clear that something beyond the pale is going on here and this definitely isn't normal behavior from Magnacut.
 
Insipid Moniker said:
Just quoting these two posts as I think they pretty much sum things up.

It seems more than clear that something beyond the pale is going on here and this definitely isn't normal behavior from Magnacut.
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Haha we said all that on page 1......but then we wouldn't have all this fun slamming BR. 🤣🤣🤣
*Edit. Which they/BR deserves.
 
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