- Joined
- Jan 17, 2004
- Messages
- 5,025
I believe there is edge retention data in the Patreon article about NioMax development. It is not on the market and there is no timeline for that.
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I Tested the Edge Retention of 48 Steels
- Thread starter Larrin
- Start date
- Joined
- Oct 6, 2023
- Messages
- 60
What makes me confused is not knowledge on steels but sequential testing and lack of conclusion. We ( in Croatia) think different 
For example if steel has great toughness, edge retention is low (but not bad, just low). Ease of sharpening is because of great toughness (softer steel) excellent. Edge retention needs more hardness not to be better than longer
witch means very hard resharpening. For cutting any material 50 Hrc is more than enough (with possibility to resharpen knife in few strokes). So why I need knife harder than 56- 58 Hrc? I really don't have answer. I used Ka bars (my favorite knives), Sogs (beloved), Cold Steels (profi), Spydercos (first Endura i carried during war in my country), Benchmades (still crying for sold Infidel), Fallkniven, Extrema ratios, Lionsteels, Bokers and many, many others with satisfaction. New steels are allways better but why not having Magnacut in 56 Hrc? I would love to resharpen them easy and I am sure that would be betteer, keen edge on them. Too hard knives are (in my opinion) for profs and only one job. Design of knife is equally important. German (Dick) cleaver is 56 Hrc but cuts greatest bones without damage. Obviously i am not collector.
For example if steel has great toughness, edge retention is low (but not bad, just low). Ease of sharpening is because of great toughness (softer steel) excellent. Edge retention needs more hardness not to be better than longerwitch means very hard resharpening. For cutting any material 50 Hrc is more than enough (with possibility to resharpen knife in few strokes). So why I need knife harder than 56- 58 Hrc? I really don't have answer. I used Ka bars (my favorite knives), Sogs (beloved), Cold Steels (profi), Spydercos (first Endura i carried during war in my country), Benchmades (still crying for sold Infidel), Fallkniven, Extrema ratios, Lionsteels, Bokers and many, many others with satisfaction. New steels are allways better but why not having Magnacut in 56 Hrc? I would love to resharpen them easy and I am sure that would be betteer, keen edge on them. Too hard knives are (in my opinion) for profs and only one job. Design of knife is equally important. German (Dick) cleaver is 56 Hrc but cuts greatest bones without damage. Obviously i am not collector.
patrickguignot
Gold Member
- Joined
- Sep 10, 2015
- Messages
- 531
To avoid the so called "chipping" of the edge you need toughness.
To avoid the so called "rolling" of the edge you need hardness.
With certain choices in the mix you can “sharpen when you want to and not because you have to.” This is a quote I got from Shawn Houston talking about his 15V knives that are around 65 hrc and for many ( cutting) purposes great . Also in Croatia
. Since I EDC my Native 5 in 15V this quote applies 100%.
And with the currently available diamond based stones you can sharpen any steel blades in minutes by the way. (also available in Croatia .)
. Since I EDC my Native 5 in 15V this quote applies 100%.
And with the currently available diamond based stones you can sharpen any steel blades in minutes by the way. (also available in Croatia .)
Last edited:
- Joined
- Oct 6, 2023
- Messages
- 60
I never in my life had chipping or rolling on knives 56- 58 Hrc.54-56 Hrc (aus6) tend to roll and 59-60 s35vn tend to chip but only if you cut something inpropriate. But.that was not my question. I want let say 58 Hrc Magnacut blade.I didn't see blades with that toughness. Do You know any?
- Joined
- Oct 6, 2023
- Messages
- 60
This man make knives for collectors. I am not but thanks!With certain choices in the mix you can “sharpen when you want to and not because you have to.” This is a quote I got from Shawn Houston talking about his 15V knives that are around 65 hrc and for many ( cutting) purposes great . Also in Croatia
And with the currently available diamond based stones you can sharpen any steel blades in minutes by the way. (also available in Croatia
“This man make knives for collectors. I am not but thanks!”
Haha… don’t let him read this as he will definitely not agree.
Speaking about low hrc Magnacut, I believe knifemakers always seek especially for an allround steel like Magnacut for an optimum allround hardness. Where toughness, edge retention and corrosion resistance are best in the mix with Magnacut seems to be between 61 and 64 hrc. Not at 58. And chipping and rolling is not primarily a result of hardness . The type of steel, the heat treat and mainly the geometry play more dominant roles here. So I suggest not to make too much of a deal of hardness of blades you have , buy or look for . If you are after toughness in general you should concentrate on stuff like 3V for example. But also a 3V edge with the “wrong” geometry will not be stable . The cheapest 10 dollar knife with a good edge geometry will cut better and longer that an expensive knife with a “supersteel” but with a shitty geometry edge.
Haha… don’t let him read this as he will definitely not agree.
Speaking about low hrc Magnacut, I believe knifemakers always seek especially for an allround steel like Magnacut for an optimum allround hardness. Where toughness, edge retention and corrosion resistance are best in the mix with Magnacut seems to be between 61 and 64 hrc. Not at 58. And chipping and rolling is not primarily a result of hardness . The type of steel, the heat treat and mainly the geometry play more dominant roles here. So I suggest not to make too much of a deal of hardness of blades you have , buy or look for . If you are after toughness in general you should concentrate on stuff like 3V for example. But also a 3V edge with the “wrong” geometry will not be stable . The cheapest 10 dollar knife with a good edge geometry will cut better and longer that an expensive knife with a “supersteel” but with a shitty geometry edge.
Last edited:
This is a common misconception which seems to be repeated endlessly.What makes me confused is not knowledge on steels but sequential testing and lack of conclusion. We ( in Croatia) think different
Making a high hardness knife (I have one it CPM 10V at 64.5 HRC) does NOT make it hard to sharpen. In fact I can sharpen that one in under 5 min from completely dull to screaming sharp with no problem. The low hardness steels such as 1095 at 55 HRC or so can take a very long time to sharpen due to chasing the burr. A lot depends on geometry and heat treat. 1095 at 66 HRC or M2 at 65 HRC are a joy to sharpen and the edge is very durable. And the edge lasts a very long time when cutting fibrous materials such as hemp rope, animal hide, etc.