New Magnacut, stained after first use in kitchen

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Maybe, I'd prefer it not being a question that all. I'm not one to 'baby' my knives, I want them to stay sharp and stain-free as long as possible, that's why I paid a few hundred for a low maintenance 'super-stainless' blade.



Yep, best looking skinner there is. I just bought a Buck Alpha Hunter (in S35VN) which is similar in appearance, but hopefully not in lacking stain resistance. If that fails too, the next skinner on my list is a Helle for the polishing, but the only blade I like is Mandra and it's kinda small.

Here is a different suggestion for you: this is my Cheburkov "Hunter" in M390. Dedicated to the kitchen, and I've cut anything with it, meat, cheese, garlic, citrus fruit, etc., etc. The blade is as clean as ever. And M390 with Cheburkov heat treat is just right, since I will never baton with it or similar - it's not a camping knife, and the high wear resistance is welcome in the kitchen. 20% chrome, you will have a hard time staining it, IMO. Comes with different handle materials, this one is ironwood that used to be much shinier. Bolsters are Ti, and there is also a full tang version. Around US 300 give or take, there is a good US seller (on BF: Breathtaking Steel Knives), that you can get it from. He also has other Cheburkovs, different sizes and shapes. Cheburkov is the Shiro of fixed blades .... My daughter is an avid cook, and got one as a present and loves it as well.

i-6NM3vJF-X2.jpg
 
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Here is a different suggestion for you: this is my Cheburkov "Hunter" in M390. Dedicated to the kitchen, and I've cut anything with it, meat, cheese, garlic, citrus fruit, etc., etc. The blade is as clean as ever. And M390 with Cheburkov heat treat is just right, since I will never baton with it or similar - it's not a camping knife, and the high wear resistance is welcome in the kitchen. 20% chrome, you will have a hard time staining it, IMO. Comes with different handle materials, this one is ironwood that used to be much shinier. Bolsters are Ti, and there is also a full tang version. Around US 300 give or take, there is a good US seller you can get it from. He also has other Cheburkovs, different sizes and shapes. Cheburkov is the Shiro of fixed blades .... My daughter is an avid cook, and got one as a present and loves it as well.

i-6NM3vJF-X2.jpg
I'll have to look up M390 steel. Sounds cool...... I don't think its very common/available here, generally.....
 
Here is a different suggestion for you: this is my Cheburkov "Hunter" in M390. Dedicated to the kitchen, and I've cut anything with it, meat, cheese, garlic, citrus fruit, etc., etc. The blade is as clean as ever. And M390 with Cheburkov heat treat is just right, since I will never baton with it or similar - it's not a camping knife, and the high wear resistance is welcome in the kitchen. 20% chrome, you will have a hard time staining it, IMO. Comes with different handle materials, this one is ironwood that used to be much shinier. Bolsters are Ti, and there is also a full tang version. Around US 300 give or take, there is a good US seller you can get it from. He also has other Cheburkovs, different sizes and shapes. Cheburkov is the Shiro of fixed blades .... My daughter is an avid cook, and got one as a present and loves it as well.

i-6NM3vJF-X2.jpg

I like it, I like this Cheburkov even more:

il_1588xN.3673292831_ojs8.jpg


I didn't specify before but my current obsession are big-bellied skinner / EDCs with choil, which apparently aren't that easy to find beyond the Buck and Viper.

The-Buck-Alpha-Scout-and-Alpha-Hunter-1536x1024.jpg
 
Here is my most used kitchen knife. My email says I ordered it February 2022. It has been used to cut most everything and is rarely washed right away. I don’t notice any obvious staining apart from some water marks. Given who I am I get questions every week, if not everyday, about various knife and steel issues. I would say 9 times out of 10 it was not a steel issue but related to some type of processing. And when I say that I am not referring only to MagnaCut but other steels as well. I have seen steels with significantly worse corrosion resistance like AEB-L and 154 survive in harsher conditions without serious corrosion.

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I've been using my Meglio for a couple years now too and have been nothing short of impressed by its performance.
Glad to see the architect of Magnacut has faith in the brand/design that I've been using.
 
Interesting discussion about the staining.
I've only had one knife in Magnacut get discolored. It happened before my eyes in the shop. I put a hollow ground blade on the buffer and the wheel was dirty, had been used on various other steels and handle materials and had gathered dust in the shop. (yes, should be kept clean and stored in a Ziploc) The bevel instantly picked up a gold/brown discoloration that isn't easy to remove.

In contrast I made some sets of boning and cimeter knives that were hand finished. I've cut up numerous pieces of meat and watermelons, including another whole tenderloin yesterday. Those knives show no signs of staining.

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The problem isn't removing the stain once, it's getting stained after food prep / meals and having to deal with that every time I use it, which is every day...with chemicals. It's a problem I never had before with any steel.
If it is a bit of surface contamination, try cleaning the surface with a mild abrasive like flitz to try and remove the contamination and see if that helps. If you reread my post, you'll see I had a similar issue with 4116 and lc2000n.
 
I like the ironwood too, not enough to pay the $75 extra over the walnut though which is my go-to handle material.

Oh, I love the walnut. Alex (breathtaking-steel) just didn't have all the variants back then. These days, if I'd buy it again for the kitchen, I might actually go with Carbon Fiber instead.
 
Looking clean helps determine if something is actually clean.

I got bad news for you....

I'm sure you think you do...
Well, I'll share then!

Top tip, actually cleaning your cutlery is the biggest determining factor of whether it is clean or not. A little staining? Near zero. I'll elaborate further in case you don't follow. Your knife can have a stain and be clean, so long as you've cleaned it. Your knife can have a stain or have no stain but will not be clean, if you have not cleaned it. The stain is irrelevant, and a very poor determining factor of whether something is clean or not.

Did you buy some flitz yet to actually try to address your issue or are we still in the complaining thought experiment stage here?
 
I think his point was that when you have an unstained uniform surface it is easier to see debris or soil on it because it stands out.
 
I think his point was that when you have an unstained uniform surface it is easier to see debris or soil on it because it stands out.
Oh, for sure.

And my point is, unless he can see down to 1-2 μm, a visual inspection for blade cleanliness is a horrible way to tell if a blade is clean. A slight stain won't hide germs any more than the limitations of eyesight.

The op has made so many bogus claims in this thread and has been generally disagreeable, when really, he's just mad that his magnacut blade has stained. He has not really been interested in solving the most likely possible problem (contamination via manufacturer) nor in accepting that if you use your knives, they will show signs of use and will require maintenance to keep them looking pristine as new, no matter what the steel. Cleanliness is an excuse for being mad and so are his bogus claims of being fooled by marketing.

Sorry for the disappointment op, you could try to rationally understand the situation and accept some of the possible explinations or try some of the solutions. Ultimately though? You may just have to get over it.
 
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