Production M390 - Expectation vs Reality?

BigWillie said:
Not to most of the population

Even chefs

edit - You guys assuming makers don't know seems a little out there.
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I don't understand this. What do you mean by the assertion of not most of population and chefs? The ease of sharpening being more complicated thing?

The focus here is selling a knife in a particular steel that isn't taking advantage that steel's best attributes. That's all.
 
Banter 247 said:
WE didn’t know, Manly didn’t know, Bestech didn’t know, Lionsteel flat out denied it, etc.

It’s not out there. That happened.
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Well I asked what makers and I'm pretty sure I read the whole thread. No makers comments were referenced.

And google isn't being much help so I guess I'll have to take your word on that.

Have they offered to replace blades? If convenient do you have a link to these comments? Or are they just random social media posts or something. Bleh i hate social media
 
Eli Chaps said:
I don't understand this. What do you mean by the assertion of not most of population and chefs? The ease of sharpening being more complicated thing?

The focus here is selling a knife in a particular steel that isn't taking advantage that steel's best attributes. That's all.
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Many people perceive a knife at about 55 HRC to be preferable because that's what the market's expectations are apparently. Chef knives have no steel selection, the chefs don't seem to care. No one uses diamond abrasives

So while yes our perception on the forum is people know all this. If I buy my father a maxamet blade and don't tell him how to sharpen it. he's going to think it's a piece of junk once it gets dull. Or he's losing his motor skills
 
BigWillie said:
Many people perceive a knife at about 55 HRC to be preferable because that's what the market's expectations are apparently. Chef knives have no steel selection, the chefs don't seem to care. No one uses diamond abrasives

So while yes our perception on the forum is people know all this. If I buy my father a maxamet blade and don't tell him how to sharpen it. he's going to think it's a piece of junk once it gets dull. Or he's losing his motor skills
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With all due respect, there's so much to address here that I'm just not going to delve into it.

Buy what you like.
 
Eli Chaps said:
With all due respect, there's so much to address here that I'm just not going to delve into it.

Buy what you like.
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So you all want to accuse them but don't have the balls.

And won't acknowledge you don't need a 69 HRC blade and there is nothing really wrong with it?

OK

They have no idea because social media says so. Ok

edit - or some customer support response email, whatever we're calling their responses
 
BigWillie said:
Well I asked what makers and I'm pretty sure I read the whole thread. No makers comments were referenced.

And google isn't being much help so I guess I'll have to take your word on that.

Have they offered to replace blades? If convenient do you have a link to these comments? Or are they just random social media posts or something. Bleh i hate social media
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A lot of it happened between social media and email.

I may revisit this and write out some of what has happened so far. That could be a lot of typing, and I get the impression that you may have planted your feet already, so... for now, I’m good.

Ultimately, the more important thing is that some of these companies are responding. Some, like Hogue, saw the conversation happening and volunteered to send samples directly for testing.
 
BigWillie said:
Have any makers commented on this yet?
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Lionsteel responded in comments. And I'll never buy another one again due to the responses they gave. Really bad responses that tell me they do not know what they are doing. And I mean I've known they are fairly poor performance for a while now through the tests being done through the last few years.

Mostly all show and very little go. So no more Italian knives for me.

I have a lionsteel tm1 and I like the knifes overall design. The niolux is just okay, nothing to write home about. It's super dull now and needs to be sharpened again but I used it alot cutting up a few boxes and the stacks of papers in them last summer.

I do like the looks of some of them for sure. Some of them not so much. They seem to be well built for the most part. Just not to keen on the heat treatment. Don't get me started on viper knives though.
 
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Mo2 said:
Lionsteel responded in comments. And I'll never buy another one again due to the responses they gave. Really bad responses that tell me they do not know what they are doing. And I mean I've known they are fairly poor performance for a while now through the tests being done through the last few years.

Mostly all show and very little go. So no more Italian knives for me.

I have a lionsteel tm1 and I like the knifes overall design. The niolux is just okay, nothing to write home about. It's super dull now and needs to be sharpened again but I used it alot cutting up a few boxes and the stacks of papers in them last summer.
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Comments where? I'd love to read them, is all.
 
halden.doerge said:
Comments where? I'd love to read them, is all.
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They deleted the comments. Some screen shots are probably still around. I think Supersteel Steve/chefcallari has them on an IG post.

Among the highlights: they said you can’t go over 60hrc with M390. They said this to our friend Roman (K Knives Switzerland), whom Bohler is sending someone to visit because of what he’s doing with heat treat on some special steel.

They’ve since reached out to LTK and volunteered to send samples for more testing.
 
Banter 247 said:
They deleted the comments. Some screen shots are probably still around. I think Supersteel Steve/chefcallari has them on an IG post.

Among the highlights: they said you can’t go over 60hrc with M390. They said this to our friend Roman (K Knives Switzerland), whom Bohler is sending someone to visit because of what he’s doing with heat treat on some special steel.

They’ve since reached out to LTK and volunteered to send samples for more testing.
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Woof.
 
Let's put the speculation to rest. Has anyone here bothered to contact the maker of an M390 knife in question? If you own one of these, reach out. Let us know how it goes.
 
jcoolG19 said:
I'm not sure why anyone would want to pay M390 prices for S30V performance...or worse! Anyone think M390 at 57 HRC is ok? How about 54? Then we have the super tough M390 at 51 freaking HRC! Not my hard earned dollar! The video is worth a watch.
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Amen brother. Thanks for all the effort that you’re expending doing this critical testing. Plus having Outpost 76 and others doing the actual performance cutting tests to correlate the HRC results.
 
I’m so glad to be a part of the many people that are doing the testing for PMI and HRC results by our buddy Kurt plus the actual cutting performance testing that is going on to show the correlation between the two. We as consumers need to see what the appropriate HRC is for cultlery applications on these various steels that are being produced for various uses. I hope the knife community can come together to support the continued testing and resulting communication to the manufacturers so that the cutlery products being produced will be to the optimal level for cutting performance.
 
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