Yes! I like it at ~62 rockwell c and .008-.010" before sharpening on my kitchen knives
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Thickness behind the edge
- Thread starter Maximumbob54
- Start date
A lot of modern knife manufacturers try to think of the user-abusers when they make their knives, so its an established trend, im seeing some slightly thinner blade stocks there and here, stay tuned and keep an eye out. On a personal note im happy with 0.07-0.11
Synov
Gold Member
- Joined
- Jan 21, 2023
- Messages
- 1,515
But have you heard about his son MagnaCut's second coming from the kingdom of Erasteel?
Mk-211
Gold Member
- Joined
- Jan 8, 2025
- Messages
- 3,284
Maximumbob54
Gold Member
- Joined
- Jun 10, 2024
- Messages
- 1,573
Tips that thin make me nervous.
I still want to be able to stab, happy mediums exist but yeah they are fun to cut with
I still off and on carry one of several Kershaw Leeks with those scary thin tips. I've worried since day one I'm going to snap a tip off but haven't yet. But I'm also not trying to tighten screws or open paint cans with them.
I did this on a shark foot AD20.5 in D2 and it for sure helped but that thickness behind the edge still hampers it. All this has really gotten me thinking about future knife purchases.
- Joined
- Sep 20, 2015
- Messages
- 8,397
Yup !
When modifying a knife I intentionally tend to go TOO THIN and TOO ACUTE of an angle right away .
Then
use the knife .
If the edge rolls or dings
then
resharpen it a degree per side (very roughly estimated) less acute and try again .
I once took a Spyderco Squeek (that's the model name of the knife) and made it useful . From the factory it wouldn't hardly cut anything , acting like your first knife did , because the edge was too thick and the edge was always dulling quickly because it was so obtuse.
After reprofiling (do da Max) and some trial and error making the edge just rubust enough to hold up . . .
Dang it is a fun and useful little knife .
I've never met or used a knife that was too thin and I regularly use knives between 1.5 and 2 mm at the spine , even four to eight inch long fixed blades that thin .
I ground them that thin .
I say start there . If you break the knife . . . well . . . you know you """"need""""" a thicker knife . Or , more likely , your cutting technique could use some review .
But I'm a city slicker . . . the tuffest cutting I do is quadruple wall corrugated cardboard crates and battoning hard squash in the kitchen .
When modifying a knife I intentionally tend to go TOO THIN and TOO ACUTE of an angle right away .
Then
use the knife .
If the edge rolls or dings
then
resharpen it a degree per side (very roughly estimated) less acute and try again .
I once took a Spyderco Squeek (that's the model name of the knife) and made it useful . From the factory it wouldn't hardly cut anything , acting like your first knife did , because the edge was too thick and the edge was always dulling quickly because it was so obtuse.
After reprofiling (do da Max) and some trial and error making the edge just rubust enough to hold up . . .
Dang it is a fun and useful little knife .
I've never met or used a knife that was too thin and I regularly use knives between 1.5 and 2 mm at the spine , even four to eight inch long fixed blades that thin .
I ground them that thin .
I say start there . If you break the knife . . . well . . . you know you """"need""""" a thicker knife . Or , more likely , your cutting technique could use some review .
But I'm a city slicker . . . the tuffest cutting I do is quadruple wall corrugated cardboard crates and battoning hard squash in the kitchen .
I sincerely hope Shiro gets some Magnamax to play around with. If they do, it would be offered on more premium options, like exclusives, special editions, collabs, Custom Division, etc. They never disappoint, they always hit "optimal" range hrc numbers without fail or exception. Not just "acceptable" range, but "optimal". They do custom heat treating, i.e. each blade individually, not in batches. Even their production knives, each singular blade gets heat treated individually. Magnamax at optimal hrc combined with Shiro's elite cutting geometry, I can only imagine how great the edge retention would be.