What will be the next Becker in Magnacut? Speculations and wishes

Wasty

Wasty

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Hi Everyone,

what do you think gets the next Magnacut treatment?

We already got the 16 and the 2...

I'd wish for a 14 as this little bugger is still my most carried and used knife. Also with the size, and front pocket carry Magnacut would be very very nice.

As my favourite, the 17 would actually make me come over the pond a d pick it up personally... but thats not gonna happen...

Also the 7 and the 9 made of Magnacut, 3V or AEB-L would be amazing.

Also, the BK2 - L (in whatever steel) would be a just amazing...
 
Hopefully the BK9.

I stand by my previously made comment; all the classic KA-BAR offerings including the entire Becker line, should be offered in three steels (1095, 3V, and Magnacut) and be made in Olean, NY.
 
GeofS said:
Hopefully the BK9.

I stand by my previously made comment; all the classic KA-BAR offerings including the entire Becker line, should be offered in three steels (1095, 3V, and Magnacut) and be made in Olean, NY.
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Unfortunately Crucible is struggling right now... I know people are making plans for materials, but I haven't been following closely.
 
I imagine the BK7, BK10, BK18, or the BK19.

I'm personally hoping for an 18.


I'm in total agreement with this statement. I'd even be happy with Cruwear instead of 3V, though ideally replacing the 1095 Cro-Van with 3V would be ideal... then I'd be wanting multiple of each. You know, to fine tune the knife to my expected use... or something that sounds good to my mind to justify it.
I stand by my previously made comment; all the classic KA-BAR offerings including the entire Becker line, should be offered in three steels (1095, 3V, and Magnacut) and be made in Olean, NY.
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Crag the Brewer said:
THIS!!!
MC isn't Becker Strong......
We need a stronger steel.
AEB-L, and her sisters are tougher than 3v.
Let's go with that......and,

I want a Becker Machete.
In AEB-L
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Mk-211 said:
Can I get a 1, 9 and 21 in Procut or AEB-L? 🤔

I promise not to ask for anything else! 😉
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ayuh.

I like me some Magnacut, but I sure do think AEB-L or ProCut would be more appropriate.
My first ProCut test blade is heat-treated, but needs a handle and then some whackin'.
 
daizee said:
ayuh.

I like me some Magnacut, but I sure do think AEB-L or ProCut would be more appropriate.
My first ProCut test blade is heat-treated, but needs a handle and then some whackin'.
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My first batch of Procut is profiled, ready to get sent to Bos.....
I didn't add any for Becker handles in that order, just my designs.

What I Really want is Procut in thinner stock for kitchen knives!
 
Crag the Brewer said:
My first batch of Procut is profiled, ready to get sent to Bos.....
I didn't add any for Becker handles in that order, just my designs.

What I Really want is Procut in thinner stock for kitchen knives!
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cool, did you specify temps for them?

I have some 0.200" and 0.135". 0.135" is a bit thick to start with for a kitchen knife, but this stuff grinds easily, and a thicker ricasso for bolster fitting makes things easier. I might have a go at a petty chef too, but we'll see. Most of my customers want stainless for the kitchen and my own blocks are full.
 
daizee said:
cool, did you specify temps for them?

I have some 0.200" and 0.135". 0.135" is a bit thick to start with for a kitchen knife, but this stuff grinds easily, and a thicker ricasso for bolster fitting makes things easier. I might have a go at a petty chef too, but we'll see. Most of my customers want stainless for the kitchen and my own blocks are full.
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I normally trust Bos, and just request various HRC

But I'm going to include Pops printout with this order.

I Am doing a few kitchen patterns, but I want it starting at .090"
.130 is just Beastly.....Camp Kitchen.
Haha.

My mentor really loves it, better than 52100. :D

Id say half my kitchen is stainless.... It started out most wanting it, but I put out somekiller 8670 ones, and People are now warmed up to blotchy steels.
 
Crag the Brewer said:
I normally trust Bos, and just request various HRC

But I'm going to include Pops printout with this order.

I Am doing a few kitchen patterns, but I want it starting at .090"
.130 is just Beastly.....Camp Kitchen.
Haha.

My mentor really loves it, better than 52100. :D

Id say half my kitchen is stainless.... It started out most wanting it, but I put out somekiller 8670 ones, and People are now warmed up to blotchy steels.
Click to expand...

Yeah, I've had some very happy customers with A2, tho I prefer something with smaller carbides. (A2 takes a NASTY edge!)

0.135" would definitely require a lot of tapering.

Better than 52100, eh? That's a good endorsement, as 52100 is really nice to cut with. Guess I'll finish that test blade. :)
 
I would love to see the BK13 Remora reimagined. Taller profile, a bit longer handle, somewhere between the current size of the BK13 and the BK11. And Magnacut at a high(ish) hrc. A true neck knife that requires little to no maintenance.

I’d love to see the BK11 & BK14 offered in AEB-L or Nitro-V. I don’t personally want it, but these could be good in Magnacut as well.

The tweener sizes would also be great in Cru-wear and/or AEB-L or Nitro-V.

The big Beckers would be awesome in AEB-L, 5160, 8670, 3V
 
JWright214 said:
I would love to see the BK13 Remora reimagined. Taller profile, a bit longer handle, somewhere between the current size of the BK13 and the BK11. And Magnacut at a high(ish) hrc. A true neck knife that requires little to no maintenance.

I’d love to see the BK11 & BK14 offered in AEB-L or Nitro-V. I don’t personally want it, but these could be good in Magnacut as well.

The tweener sizes would also be great in Cru-wear and/or AEB-L or Nitro-V.

The big Beckers would be awesome in AEB-L, 5160, 8670, 3V
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Yeah, I think the Becker reputation for toughness has to be maintained. I do think AEB-L is a good choice for that reason. Nitro-V would be just as good (I STILL haven't used that piece I bought years ago!).

Now that Magnacut is out, CPM-154 is kind of in a no-man's-land middle, but I'm still a big fan (over the other mid-generation grades). Material cost is between AEB-L and Magnacut, and for non-choppers it's really good. More stain resistant than AEB-L, cheaper than Magnacut.
 
daizee said:
Yeah, I think the Becker reputation for toughness has to be maintained. I do think AEB-L is a good choice for that reason. Nitro-V would be just as good (I STILL haven't used that piece I bought years ago!).

Now that Magnacut is out, CPM-154 is kind of in a no-man's-land middle, but I'm still a big fan (over the other mid-generation grades). Material cost is between AEB-L and Magnacut, and for non-choppers it's really good. More stain resistant than AEB-L, cheaper than Magnacut.
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I agree with all that! Speaking of aeb-l and nitro-v, I can’t tell any difference in use or sharpening between the two. I’ve always heard that aeb-l is tougher and nitro-v has better edge retention & stainless properties, but I can’t tell a difference in normal use. I like them both so much that I could be happy having knives only made in those steels.
 
JWright214 said:
I agree with all that! Speaking of aeb-l and nitro-v, I can’t tell any difference in use or sharpening between the two. I’ve always heard that aeb-l is tougher and nitro-v has better edge retention & stainless properties, but I can’t tell a difference in normal use. I like them both so much that I could be happy having knives only made in those steels.
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By the numbers, AEB-L and Nitro-V should be almost indistinguishable to the end-user, I think. They're really splitting hairs. Nitro-V has by FAR the better name to etch on a blade. :)

Two of my own most-used kitchen knives are AEB-L and it's great. I HAVE seen really small pitting on one AEB-L chef that I think didn't get cleaned regularly enough. People are weird about washing their knives. All my Birudashi are AEB-L due to the toughness and the single-side grind+bevel.
 
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