Magnacut

jpgcrna said:
Anyone making readily available kitchen cutlery in Magnacut yet? I’ve seen some custom stuff, but nothing I can really get a full set of. Thanks.
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im about to receive some magnacut in the next days and i have some spots left, as well ill be listing some readily available soon.
 
I’ve heard great things about magnacut, but I’ve also heard it is difficult to get a good finish on it.
Anyone else experience this?
But looking forward to making a few of my santoku shortly
 
All I have left available on there for kitcheny stuff is one filet knife, although a lot of those neckers would make great paring knives.
 
Buddy Shaw said:
I’ve heard great things about magnacut, but I’ve also heard it is difficult to get a good finish on it.
Anyone else experience this?
But looking forward to making a few of my santoku shortly
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I have three uncoated-blade magnacut knives at this point, and all of them have rougher than usual surfaces compared to other stainless steels. It seems the standard heat treatment methods are inducing decarburization. My Survive! knife is ceracoated because the company had decarburization issues with their heat treatment provider. I wanted an uncoated FOBOS Tier 1 bc with an uncoated blade, but the handle color / blade finish combo I wanted wasn't available so I got a coated blade from them as well.
 
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jpgcrna said:
Anyone making readily available kitchen cutlery in Magnacut yet? I’ve seen some custom stuff, but nothing I can really get a full set of. Thanks.
Click to expand...
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I have used some Magnacut and didn't notice it being super hard to grind or finish? I've done 400 and 600 grit hand rubs and nice satin belt finishes with it at 62-64 HRC and it didn't seem to be all that bad? It's a bit harder than carbon steels or AEB-L, but not as bad as CPM 20CV or S90V. Stainless needs to be protected during HT, but I am surprised to find that places don't know how to do this? Foil or a coating usually does the trick? If a company has an issue with their heat treater, they need to either find a new one or have the heat treater address it and not settle for a sub par product.

I do my grinding Post HT, so I wonder if companies are grinding pre HT and not taking the surface decarb off or something? Production knife grinding is different than custom knife grinding usually, so the issues may stem from that?

Shiny belt satin:
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600 handrub with a cheapo handle on it during testing:
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400 hand rub:
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I find the finish to be very comparable to most other higher hardness stainless steels. Have not had an inordinate amount of decarb or anything else really odd. They are a little slower to sharpen in my experience...more difficult like 90v or 110v.

IMG_1842[1].JPG
 
How thick is that behind the edge? The edge bevel looks pretty wide?
 
JV Knives said:
I find the finish to be very comparable to most other higher hardness stainless steels. Have not had an inordinate amount of decarb or anything else really odd. They are a little slower to sharpen in my experience...more difficult like 90v or 110v.

View attachment 2254829
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Taz that first knife is absolutely beautiful.
 
Thanks Dr Rez! It went to a buddy who runs a gun shop, and another one with the same handle material went to a local police officer I knew that retired and worked at the same gun store.
 
jpgcrna said:
Anyone making readily available kitchen cutlery in Magnacut yet? I’ve seen some custom stuff, but nothing I can really get a full set of. Thanks.
Click to expand...
My suggestion is never by a "set" of knives most of which you will never use on a regular basis. Buy a very good chef knife and one good paring knife. And if you like to compare knives buy a few good chef knives and paring knives. Buy other good knives as you feel the need that you will really use them. And learn how to keep them razor sharp.
 
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