Super steel opinions

For along time, the definition of "super steel" was either by high wear resistance + high stainless or just extremely high wear resistance, tool steels type. Not until recently that toughness, especially from heat treatment, being a concern for a average users.
If I recall correctly, Buck did not choose 420HC over 440C because of toughness, but rather for the ease of sharpening.
What was old, is now new. People now looks for a good allrounder, and so the definition of "premium steel" is shifted to that.
Funny that even 440C, now under different names, are kind of making it back. Just to say how much marketing also matter in the steel craze.
dirc said:
it may have been on his website, but he took it from someone else's website as an example of how bad these made up 'ratings' are... lol

context matters, don't take things out of context : )
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That table is Larrin's personal rating from his data. He mentioned it, and the result of Magnacut, in his video and on some interviews as well, saying something along the line of "not the planned result, but happy with it all the same" about Magnacut. You don't even the source, how do you even know about the context...
 
Just my experience but all steels have their place. I bought my girlfriend an otf in d2 and she loves it for what she does. Mostly opening envelopes or cutting tape. I work in the oil field. I've rusted s90v in eight hours. I've chipped s90v on staples. And then I bought a crk in magnacut. It holds an edge well (I have 2 I use at work for a week at a time then swap). It doesn't rust at all, either. Will it stay as sharp as s90v for as long? Nope. Not a chance. Will it cut what I need without chipping? Get soaked in corrosive chemicals and not show a spot? Absolutely! When I'm not at work I enjoy all steels. At work it's 100% magnacut 100% of the time. Want to really test how stainless your knife is? Let me know. I'll send you a water sample. 🤣
 
Fripfrop said:
Just my experience but all steels have their place. I bought my girlfriend an otf in d2 and she loves it for what she does. Mostly opening envelopes or cutting tape. I work in the oil field. I've rusted s90v in eight hours. I've chipped s90v on staples. And then I bought a crk in magnacut. It holds an edge well (I have 2 I use at work for a week at a time then swap). It doesn't rust at all, either. Will it stay as sharp as s90v for as long? Nope. Not a chance. Will it cut what I need without chipping? Get soaked in corrosive chemicals and not show a spot? Absolutely! When I'm not at work I enjoy all steels. At work it's 100% magnacut 100% of the time. Want to really test how stainless your knife is? Let me know. I'll send you a water sample. 🤣
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Have you played with Cruwear in your nasty environment?
 
Fripfrop said:
If it's more likely to suffer corrosion then I'll most likely pass. The stuff I work around rusts things so fast it'll make your head spin.
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Very slightly on paper....thats why I'm curious if you noticed a difference?
 
After two distinct experiments I stopped chasing super steels. I still like them but I don’t worry about the latest versions coming out.

I sharpened a 4116 type stainless kitchen knife then tried to cut cardboard until it wouldn’t slice paper. I gave up after 3000 feet of linear cuts. There were nicks and it was dull, but it still sliced paper to the point it would slice a folded piece of paper standing in a table corner.

I then compared a CTS BD1 blade to an S110V blade side by side when cleaning out my garage. I cut cardboard, tape, etc for a while and at the end I couldn’t tell a difference in sharpness. Still have the CTS blade and sold the S110 blade.
 
chalby said:
Cruwear is not close to Magnacut in corrosion resistance. It's not even close to S90V.
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In My world they are the same. That's why I was asking someone with real world saltwater experience if they had issues with corrosion.


Could You explain the difficulties You have had with Cruwear? Thank you.
 
Grasshopperglock said:
The biggest test I have ever seen. Is cutting pig skin. Pig skins that came in boxes from a slaughter house. Cut into squares and rendered down for a product similar to the bag of, 'pork rinds' you can find at the store. With the homemade having a lot more lard still stuck to it.

There was three of us at the dining room table. Commercial kitchen knives. These section of pig skins were a couple feet long and about a foot wide. Starting with a sharp knife. It only took two skins before the knife would have to be sharpened. Not honed, sharpened.
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Chicharon, we butcher pigs every winter and do the same thing. It’s definitely a good test of edge retention
 
rodriguezryan14 said:
Chicharon, we butcher pigs every winter and do the same thing. It’s definitely a good test of edge retention
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You'd think pig wouldn't be that hard on a knife but it is. The knives all had white handles. I never got the maker. It was frustrating to cut.

I've butchered bovine and between the two. Beef is easy to cut.

The big show was when my friend hired some Mexicans to shave a pig he had been raising for a couple years. Big, huge, hog, that pushed the scales at over 500 pounds. These Mexicans shaved this pig using a piece of sharpened aluminum siding. No joke. Aluminum siding. However, cutting through the skin was the endeavor.
 
In more-or-less controlled experiments that I have done in my daily life, comparing blades with similar geometries, S90V has much better edge retention than S30V, which has much better edge retention than 154CM, which has much better edge retention than 420.
 
Grasshopperglock said:
You'd think pig wouldn't be that hard on a knife but it is. The knives all had white handles. I never got the maker. It was frustrating to cut.

I've butchered bovine and between the two. Beef is easy to cut.

The big show was when my friend hired some Mexicans to shave a pig he had been raising for a couple years. Big, huge, hog, that pushed the scales at over 500 pounds. These Mexicans shaved this pig using a piece of sharpened aluminum siding. No joke. Aluminum siding. However, cutting through the skin was the endeavor.
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That’s how we butcher our pigs. We shave them down! Then cut everything up after. But I definitely don’t use aluminum. I use my own blades. Makes it much quicker!! I used a ztuff blade last year. My hog was around 350 pounds! Decent size. And my family uses blades that I’ve made for them. Everything from 15n20, d2, 3v and Aeb-l. This year I’ll probably make a couple actual butcher knives in magacut to try! It’s always a good test for my knives.
 
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