What is your favorite hardness for MagnaCut?

[David Mary]

Good morning friends, I am conducting a little research for another possible run in MagnaCut. Just wondering what hardness ranges you have used this alloy in, on what type of knives, and any thoughts or observations you can offer, especially those of you who have used a variety of MagnaCut knives at different hardness levels. Use, durability, sharpening, etc. Thanks!

 

[The True North]

Have to say 62-63.

Seems like the sweet spot for my purposes.

 

[ace]

I've used it on chef knives in mostly 63-64 range and outdoor knives in 62-63 range. I sharpen on vitrified diamond stones and both sharpen well, very smooth feeling on the stones. Burr raises well and removes well. Harder heat treat seem to sharpen easier, but this is most likely due to thinner geometry on chef knives rather than the hardness. Durability is good in both cases, but different geometry and use make comparisons between the two groups meaningless. MagnaCut feels similar, but a little smoother when sharpening to cruwear/zwear.

I have also used a fillet knife that is at 61 and one chef that is also at 61. Fillet knife is thin and semi-flexible, seems to hold an edge for a very long time, not surprising given what it cuts.

The 61 chef also holds an edge for a long time, but clearly less than the harder chefs. Dulling on it is due to deformation, so being harder would most likely help. Making the geometry thicker would help too of course. Burr seems to stick around a little longer than on the harder heat treats. Not bad, still pretty easy to remove, but feels like it takes a little more work to get it cleaned up.

 

[The True North]

I've used it on chef knives in mostly 63-64 range and outdoor knives in 62-63 range. I sharpen on vitrified diamond stones and both sharpen well, very smooth feeling on the stones. Burr raises well and removes well. Harder heat treat seem to sharpen easier, but this is most likely due to thinner geometry on chef knives rather than the hardness. Durability is good in both cases, but different geometry and use make comparisons between the two groups meaningless. MagnaCut feels similar, but a little smoother when sharpening to cruwear/zwear.

I have also used a fillet knife that is at 61 and one chef that is also at 61. Fillet knife is thin and semi-flexible, seems to hold an edge for a very long time, not surprising given what it cuts.

The 61 chef also holds an edge for a long time, but clearly less than the harder chefs. Dulling on it is due to deformation, so being harder would most likely help. Making the geometry thicker would help too of course. Burr seems to stick around a little longer than on the harder heat treats. Not bad, still pretty easy to remove, but feels like it takes a little more work to get it cleaned up.

Very well put.

Would certainly like to try out a chefs knife in the highest HRC ranges available.

 

[ace]

Very well put.

Would certainly like to try out a chefs knife in the highest HRC ranges available.

In chef knives at high hardness it reminds me of AEB-L at high hardness. MagnaCut stays sharp noticeably longer and AEB-L sharpens a little easier, but the feel on my diamond stones is similar, very smooth and buttery for both. Also in my use corrosion resistance is better on MagnaCut since AEB-L can get a little bit of patina with acidic and salty ingredients. MagnaCut so far hasn't acquired any patina or discoloration.

 

[Therom]

63-64

 

[gooeytek]

63-64. The santoku I'm having made should be right around 64HRC.

 

[Synov]

I don't think you will notice much benefit in cutting or edge retention when going higher than 63. But you will have a significantly less tough blade. I would recommend 62-63.

 

[ace]

I think just throwing numbers around is pointless. It really depends on what your goals for the knife are. Hardness doesn’t just increase wear resistance, harder matrix can be important since it controls how the edge deforms and what is happening to it. I like this video https://knifesteelnerds.com/2022/02/21/what-is-the-best-hardness-for-magnacut-knives/

 

[AdamSmith]

I've used it on chef knives in mostly 63-64 range and outdoor knives in 62-63 range. I sharpen on vitrified diamond stones and both sharpen well, very smooth feeling on the stones. Burr raises well and removes well. Harder heat treat seem to sharpen easier, but this is most likely due to thinner geometry on chef knives rather than the hardness. Durability is good in both cases, but different geometry and use make comparisons between the two groups meaningless. MagnaCut feels similar, but a little smoother when sharpening to cruwear/zwear.

I have also used a fillet knife that is at 61 and one chef that is also at 61. Fillet knife is thin and semi-flexible, seems to hold an edge for a very long time, not surprising given what it cuts.

The 61 chef also holds an edge for a long time, but clearly less than the harder chefs. Dulling on it is due to deformation, so being harder would most likely help. Making the geometry thicker would help too of course. Burr seems to stick around a little longer than on the harder heat treats. Not bad, still pretty easy to remove, but feels like it takes a little more work to get it cleaned up.

What angle the "chef at 61" sharpened to? The information on the edge failure mechanism is useful.

 

[elevator man]

I'd take edge strength and deformation resistance over extra toughness I'll never need. My .02 cents, run it harder for better edge strength.

 

[ace]

What angle the "chef at 61" sharpened to? The information on the edge failure mechanism is useful.

Around 15 DPS, but I free hand, so anywhere from 15 to 20 would be a safe bet with convex edge, no way around it without a guided system.

 

[The True North]

I'd take edge strength and deformation resistance over extra toughness I'll never need. My .02 cents, run it harder for better edge strength.

Agreed. Wear resistance is far more important than toughness in a pocket knife format.