How’s the Magnacut compare to 3V? And also apples.

I have a Basic Field Knife in 3V strapped to my waterfowl bag. Long story short, we got soaked from a day of pounding rain and got splashed with all kinds of salt water on the boat ride.

The next day, I woke up in and panicked a little since forgot to take the knife out and dry it. Not a speck of rust on it. I just rinsed all the salt and sand off it and put it back for another day of hunting.

But I still prefer Magnacut for salt water and smaller blades.
 
Succinct: they are both great.

I have not been lucky enough yet to try any of Nathan’s MagnaCut, but the 3 MC knives I have are extremely easy to strop back to razor sharp. 3V just takes a little longer.
 
unwisefool said:
...but how do you dip it into peanut butter? Or do you just take a bite of apple and then shove PB into your mouth with your fingers?
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Personally, I’ll admit that despite having eaten thousands and thousands of apples since childhood, I have never eaten an apple with PB.

I’ve had a caramel apple once or twice, as a kid, but like Blues, the overwhelming majority of those apples were eaten ‘savage’ style, right down to the core.

I found it somewhat amusing many years ago, that it’s one of the only things/snacks I loved eating as a child, that I still love, and eat often.

I used to love snacking on cheese. Every few weeks, I’d ask my mom to try a new type of cheese, so I could sample as many types as possible. I’d grab a slice of Kraft cheese to eat as a snack, or a wedge of Laughing Cow.

I can’t recall the last time I had cheese that wasn’t on a pizza. I even usually decline when asked if I want it on any burger other than a mushroom ‘n’ Swiss (which I haven’t had in years).

I used to LOVE chocolate, and could and would munch on it nonstop while reading. I still like chocolate, but I no longer crave it, and only have it once in a long while.

I used to munch on carrots, as snacks. Haven’t done that in decades.

But apples? I still love those, and eat at least a couple every day. Fuji apples are my favorites, but I love all of them, and I love them enough, that I’ve never really felt the need to add anything to the taste. Even as a kid, when I still had a sweet tooth, I’d eat a caramel apple on Halloween, when offered, but preferred apples just plain. I do still love apple pie, and apple cider, too.
 
I have never had a problem sharpening magnacut until yesterday when I sharpened a magnacut knife from a different maker. Think he botched the heat treat as he was advertising it was 62-63 Rc but actually only Rockwell tested at 60 Rc.

3v has lower carbide volume so it will be a little easier to sharpen but not drastically different.
 
Seedy Lot said:
I have never had a problem sharpening magnacut until yesterday when I sharpened a magnacut knife from a different maker. Think he botched the heat treat as he was advertising it was 62-63 Rc but actually only Rockwell tested at 60 Rc.

3v has lower carbide volume so it will be a little easier to sharpen but not drastically different.
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Magnacut is a brilliant steel. Or at least it has the potential to be.

I worry it is going to develop a bad reputation, like Elmax, because makers and manufacturers won't treat it properly. It is very sensitive to overheating during sharpening and grinding due to its low tempering temperature. This makes it poorly suited to many, if not most, manufacturers processes. This is not a slam-bam-thank-you-ma'am kind of steel.

I cannot speculate about your knife in particular, but I would not judge MagnaCut based on that particular sample because it sounds to me like it might not be optimal.
 
Seedy Lot said:
I have never had a problem sharpening magnacut until yesterday when I sharpened a magnacut knife from a different maker. Think he botched the heat treat as he was advertising it was 62-63 Rc but actually only Rockwell tested at 60 Rc.

3v has lower carbide volume so it will be a little easier to sharpen but not drastically different.
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May I ask if this was from a maker whose name has 5 letters and begins with a "D"? Trying to be considerate here but I'm just curious if I have the same knife you're talking about which may have the same issue as it's also rated at the same Rockwell hardness. Have yet to put it to any use or sharpening yet though.
 
Nathan the Machinist said:
I sincerely believe we have the best Magnacut on the market right now. We did our homework and we're doing it right. I cannot imagine anyone doing it better.
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Not sure how different your process is.
I send mine to Peters' with the simple instructions "63 HRC, cryo". I do the final bevel entirely by hand on a Wicked Edge. For me it takes an amazing edge, much easier to sharpen than 3V. It's my current go to for kitchen knives.
 
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