It's knowing that you're not susceptible to the mega-hype like SOME knife channels that makes me genuinely excited about this new development. Thanks, Pete, and keep on testing the same way.
Thanks for testing Magnacut Pete. Looks like it's even better than I expected. Designing Magnacut so all of the chromium moves from any big weakening Cr carbides to "Cr in solution" after the heat treat was brilliant of Dr. Thomas.
So the results are what it expected according to Larrin's tests. It is good to see that his tests are confirmed by someone else. I have a custom knife in Magna Cut hopefully coming soon.
I don’t know why people don’t understand that at this point you cannot change your test methods for edge retention because it would technically invalidate your body of work. This is why when SSS started his testing he used specific cardboard thickness and length so that his tests were repeatable and comparable.
Thank for giving the straight data. I love that you’re so familiar with a spectrum of steels that you can comment on the merits of 420HC. That’s a truly professional viewpoint.
Dutch bushcraft knives were in awe of this steel with there review, can’t even afford cpm 3 v yet. Keep going with you’re channel, always respected and admired you’re steel and sharpening knowledge
That's the beauty of Magnacut. It has a toughness similar to CruWear so it can handle thin edge angles, but it manages to have very high corrosion resistance because Larrin figured out a way to keep that 10% chromium in solution and not forming carbides. That's the key to the amazing balance.
That Workshop sharpener is a great little portable option I love mine it’s great for light maintenance and keeping an edge in the field or when traveling
You probably don't realize just how many people have made decisions based on your shoddy opinion. It's incredible. Haha, and kidding about your opinion being shoddy, I love the time and effort and thought you put into these. Godspeed to you.
Don't change your way of testing Pete. Don't worry about the amateur experts and scientists in the comment section. As long as you do the test the same way each time, (which you do) that's what matters. Don't change a thing dude. Nice work!
Hi Pete, EXCELLENT TESTING AND REVIEW OF MAGNACUT! Thank you so much for going to all this work for the benefit of all of us out here! I appreciate your humility, but I think you're under-rating yourself! Of course, there are some other really high-tech ways of testing these attributes that someone like Dr. Larrin Thomas would have access to; however, what you bring to the table is your EXTENSIVE experience in testing, using, and sharpening SO MANY different steels USING THE SAME METHOD, so you really have a strong basis for comparison as well as a level of authority and expertise for evaluating steels that most people out in their home workshop/garage (ahem, I mean "Knife Lab"!😉) would never get anywhere close to achieving! This video is so helpful, because everyone says Magacut is such an amazing steel, but you really explain and practically show WHY it's so great! I learned a lot - thank you!
you were right about not enough air touching it for patina. For mustard if you glob it on you get way less patina than a thin uneven layer with lots of metal still exposed to the air.
I'm so glad I'm not the only one that sings out of tune dittys about/to my dog haha. Love your videos, they always brighten my day! Respect from down south in the Victorian Mallee :)
Hi Cedric Very interesting changing the angles. I saw your test on cru-ware testing out to 550 with 17°. I wonder what it would do at 15°? Thanks, Brian
I'm happy that new steals keep coming out so that the older steels like 8cr13mov will get pushed out of the way so we can end up with better blade steels in our cheaper knives like in the Spyderco value folders
Really steel type is not important. If you have been following him a while. You will see sharpening and edge angle are way more important. In the beginning he was getting under a 70 cuts from some steel he learned to sharpen better the edges lasted over 100 and better. But follow the sales gimmick spyderco uses. Not to mention none of the steels are new they just change names. It's all the same stuff.
@@richardhenry1969 yo bro it appears you didn't watch the video nor read into what magnacut was about. It is truly a new way of stainless steel design.
@@CKshouta talking about the comments above mine the one I replied to. Didn't you notice that before you spread your wisdom it's best to know what your correcting
Bro, you have patience! And this is really good info on steels and edge retention, thanks! I'd love to see some sort of test on toughness in some steel types.
I’ve been putting my spyderco mule through its paces since it came in and the edge retention is really impressive. It definitely holds its own with Cruwear, M390, etc. It also takes a screamingly aggressive edge…which is beautiful. If magnacut is truly as stain resistant as people say, it’s almost *gotta* be the new lc200n. The benefits it shows in toughness and edge holding over lc200n absolutely outweigh the small difference in stain resistance…unless you somehow work in the most magically corrosive environment on earth 🤷♂️. The one thing that could hold it back is cost and/or availability. That’s always a factor with anything on the free market.
These experiments back up Larrin Thomas’ own research numbers: similar to M4 in edge retention and toughness, similar to s110v in terms of rust resistance.
I don't currently have the equipment to heat treat this steel yet so it will probably be a long time before i work with some but it seems like a fairly decent well balanced steel.
Awesome vid, great view of an up and coming steel now if they can make it a blade that some people can afford to buy that will be a game changer. Keep making sharp things fun and enjoyable.
Got two Knives in MagnaCut yet the White-river M1 Pro and a UG tools Squad stealth. Very pleased. Want stain even worn under a shirt und the sharpening is a dream, very responsive to 1micron stropping
So it's stainless, easier to sharpen than most premium steels, and holds an edge very well? The question is, is it as expensive compared to other premium steels? If not then that sounds like a winner in my book.
My friend was worried about the price too. I'm disgusted by people who tally up the handle material cost, steel bar cost, belts and want to know how long it took so they are not paying a guy a hundred an hour to make a knife. You want goodies, but you want low price. Guess what? Every business wants ALL the convenience and profit they can manage. Guess what? They know about you yahoos and PLAY you! Easily! Skinflints get taken constantly! Left & right. You rather have 50 metric tons of knives you don't FEEL you over paid for and be smug than have a knife or two you personally like, regardless of others and make knife enthusiasm something vile and ignoble. This is why I don't make knives for others. They'll never see the blood,sweat & tears. Appreciate the maker's personal signature. It's all down to MONEY. Letting money RULE your kind and life and playing on the strings of rich and prosperous people who are extremely selfish. STOP THE WORLD, I WANT TO GET OFF.
@@ssunfish I plunked down nearly $900 today for a work of art fixed blade in magnacut. There are some of us who appreciate. It will definitely see use. Keep your spirits up! I get frustrated at the world also.
Cost wise it isn’t too more expensive than current premium steels. It is certainly less expensive than things like vanax. In 5 years I wonder if it will be in everything like S35VN is today.
Nice test/demo of Magnacut! The difference between edge angles was more dramatic than I expected, which is very instructive. You demonstrated the corrosion resistance and abrasive edge holding capability of Magnacut very clearly. Totally agree that toughness is difficult for the average Joe to assess repeatably outside of charpy styled testing ... are you willing to go through progressively more difficult media, antler, Bocote, Osage Orange, and end up with a chipped blade... how many chips? Chips with the test blade, and with comparison knives... ? Expensive and random proposition. Very nice work, Pete. Much appreciated! Magnacut appears poised to become the defacto standard, like S30V did versus ATS-34 & 154CM back in 2002-2005.
Just re-reviewed this excellent video. Hope you don't mind me summarizing Pete (if so, feel free to delete), since the results are quite eye opening for this steel and for the huge variation in total cuts based on sharpening angle: Factory/Maker edge: 20 deg, probably belt sharpened = 180 cuts Pete's edge, 20 deg, mirror polished on KME = 320 cuts Pete's edge, 17 deg, mirror polished on KME = 600 cuts Pete's edge, 15 deg, mirror polished on KME = 925 cuts See the video for very notable corrosion resistance results. Super real-world research, Pete... I appreciate what you are doing with your consistent methodology, and now, nice large table of results.
Great video! I would be curious to see this same test with Magnacut at 63-64 HRC. Some knife makers like Bradford have started making runs with the higher rockwell.
I just realised that is the same sisal I used to the repair the cats scratching post. Though why it sharpens his claws rather than blunts them I have no idea.
if you put niobium and vanadium on the composition you will get a great steel for knives. I think if increase niobium proportion they can decrease the chromium (that usually forms big carbides) and yet preserve oxidation resistance while increase edge retention.
Damn, can't wait for Spyderco to start making knives in this stuff. Also, that is the most reluctant dog I have ever seen react to a couple pounds of meat. She looked like she was thinking "you want me to get out of bed for that?"
Magnacut is just another in a line of designer boutique proprietary knife steels. You know when something new comes out people are going to say oh,ah wow this is so incredible. You won't be able to do more with Magnacut than you already can do with your Spyderco. You know how every iPhone user has to always get the newest phone that comes out. A lot of people who buy knives always wants what's new because like iPhone users the phone they already have works just the same as the new phone that comes out...............
The question is, what is the Rockwell we will get from manufacturers? What is the middle of the road; what is the recommended heat treatment from the manufacturer?
This video makes me a little excited. The knife manufacturers are liking this steel as well, they say it's fairly easy to machine. Hoping to see it in mule team soon
Interesting MagnaCut, would love to see more comparisons. Miss Cedric, love Ada, after that singing of course Ada wasn't gonna be able to hear anything...total deaf🤣🤣🤣 great video Pete 😁👌👍
Pretty much all my knifes are mostly stainless. Nothing against carbon steel knifes, i have carbon knifes, and anything used for chopping or bigger knifes carbon is the way to go. But just the area were I live. When summers over and the rains come? I have left carbon steel knifes in there sheaths under the porch cover, for a day or more, and with just the moisture in the air they rusted. So. Ya! This looks like a very promising steel, just the fact alone that its tougher then other PM stainless steels, and even more stain resistant then things like Elmax or M390, that alone makes this steel super cool. The other parts of it? like edge retention the fact that you can push it to 64 hrc and leave it real thin, and all that. Is all just gravy on top. Definitely got to get my hands on some of this steel one of these days.
If you're worried about the cutting board compromising the test, get some cheap nylon boards for testing. The grain structure of the wood may catch parts of the edge burr causing a minor compromise, whereas the soft waxy structure of the nylon might alleviate that risk.
You ever cut nylon plates with a saw? Nylon wears out carbide teeth faster than wood does for some reason, no idea why, but it did. I'd think soft pine should work just fine, unless he's using oak?
Good idea but that would compromise past cut test results. To keep all cut test uniform he should carry on using the same method and cutting board IMO. Cheers me dears.
@@MountainFisher I have cut nylon before, I just felt a small push cut with a knife the same way onto a soft plastic may alleviate any discrepancies a wood grain may cause with any rolling to conform to a grain structure or binding pulling a chip out from the edge. But I do see your point about it potentially having a different effect or compromising the previous results. Pine probably would be the most ideal if he remained with wood due to how soft and malleable it is.
Thank you for the review, it really is helpful. The chicken brought a smile to my face, I feed raw chicken to my dogs as well, though not usually a whole one. ;)
I've noticed the mustards they sell in OZ don't have the same amount of vinegars in them.... For steel i use French's or another American brand....and I thin smear does a bit better than a blob.... Nice vid
What’s the benefit HRC at 60-62 vs 62.5-64?! Does the stainless remains the same, mainly edge retention changes? More tougher at lower HRC? I just got the ZT 0562 Magnacut & Micarta, all stonewashed blade; truly makes it an improved 0562, more of a hard-user, workhorse knife. What are your thoughts? Comparisons & new review, please? Thanks.
Even though I totally respect your knife testing methods and value seeing/hearing the results of your tests just as they are . . . I think some of these knife steel manufacturing companies like Crucible, Carpenters, etc. or even knife companies such as Spyderco, Benchmade, etc. SHOULD POOL SOME FUNDS TOGETHER AND EQUIP YOUR KNIFE LAB WITH SOME STATE-OF-THE-ART, HIGH-TECH STEEL TESTING EQUIPMENT!! You already have so much experience, knowledge, and a huge following. It would only help them sell more steel and more knives!! How many people have bought knives after seeing your reviews? I'm guessing PLENTY! Wouldn't that be cool! Easier on your arm muscles too so you don't have to cut so much rope!!😆
How are you sincerelely thinking this would do if all steels at their best heat treat. Against edge retention and toughness not stainlessnes against say 3 and 4v? Cru wear? And other similar steels?
Hear lots of positive reviews about this steel but I have yet to hear anyone talk about how available it will be and how affordable it will be. For reference XHP was going to be the flagship steel for Cold Steel but Carpenter could keep up with the demand and finding a blade in XHP isn’t as common as it was hyped to be a few years back. On the other side if I have to pay $300 for a BRK Mini-Kalahari in Magna-Cut is it worth it over the $150 CPM-154 one I just bought? When thing sounds to good to be true they usually are so I am waiting for the other shoe to drop which I bet is this is going to be a designer steel at a designer price for a select few knives for sometime to come. Will it be worth the price and will it make all other steels obsolete as some have said? Time will tell.
Edge retention isn't just wear resistance. A knife that has chipped or rolled needs to be sharpened as much as one that's blunted, so I like the test on the cutting board better than free-hanging rope.
Thanks. Not only will that song be stuck in my head for a week, It'll remind me of the signed childlike princess photo at Totally 80's pizza and I'll crave pizza all week...well, it'll be pepperoni I guess...no fighting it.
Thanks for the info as always! Have you tried a Spyderco doublestuff, or WESN’s similar pocket sharpener? I find they both do a great job on the more hardcore steels, you just either have to go without a strop or have a strop separately. For that, I’ve started keeping a small piece of basswood with 8 micron cbn compound in my bag.
I have been thinking about getting some magnacut. CRK maybe, but they only go up to 62hrc and that's fine but why when I can get a reblade at 64hrc from another maker.
Hi, Love your vids. I’ve been looking around for this knife here is Australia but can’t get it anywhere. Would you be able to point me in a direction as to where I could get one from? Thanks.
You can tell a lot about a man by the way he treats his dogs. You Sir, are a fine human being. 👍 Also, after seeing this I badly want a Sebenza with a Magnacut blade. 😳
It's knowing that you're not susceptible to the mega-hype like SOME knife channels that makes me genuinely excited about this new development. Thanks, Pete, and keep on testing the same way.
Thanks for testing Magnacut Pete. Looks like it's even better than I expected.
Designing Magnacut so all of the chromium moves from any big weakening Cr carbides to "Cr in solution" after the heat treat was brilliant of Dr. Thomas.
It's VERY innovative and measurably meaningful
I hope Crucible is pumping this stuff out as fast as they can. Can't wait to try some.
Meglio Knives is making their first production run out of this steel, it's about to go to heat treat tomorrow
Well, they made like a thousand pounds of it in the first batch..
So the results are what it expected according to Larrin's tests. It is good to see that his tests are confirmed by someone else. I have a custom knife in Magna Cut hopefully coming soon.
I don’t know why people don’t understand that at this point you cannot change your test methods for edge retention because it would technically invalidate your body of work. This is why when SSS started his testing he used specific cardboard thickness and length so that his tests were repeatable and comparable.
Thank for giving the straight data. I love that you’re so familiar with a spectrum of steels that you can comment on the merits of 420HC. That’s a truly professional viewpoint.
Dutch bushcraft knives were in awe of this steel with there review, can’t even afford cpm 3 v yet. Keep going with you’re channel, always respected and admired you’re steel and sharpening knowledge
That's the beauty of Magnacut. It has a toughness similar to CruWear so it can handle thin edge angles, but it manages to have very high corrosion resistance because Larrin figured out a way to keep that 10% chromium in solution and not forming carbides. That's the key to the amazing balance.
That Workshop sharpener is a great little portable option I love mine it’s great for light maintenance and keeping an edge in the field or when traveling
I just bought a Spyderco mule team in magnacut and came back to this video to remember exactly how well it did in your tests. I'm very excited.
The ending is legendary. That’s all I can say
The raw chicken song
I don't know... I mean he ends with "finger licking good", hope that is not what the did at that point.
I’m super pumped that you tested Larrin’s new Steel. I’m stoked about the results.
You probably don't realize just how many people have made decisions based on your shoddy opinion. It's incredible. Haha, and kidding about your opinion being shoddy, I love the time and effort and thought you put into these. Godspeed to you.
Nice to see some test results. Thank you for doing this. Can’t wait for some to be available on folders.
Pete, glad you're back, releasing these videos regularly, cheers mate!)
When I have the time, the videos flow freely cos I love makin em
@@CedricAda Fair dinkum no worries mate.
@@CedricAda Like Magnacut or Vanax better?
@@CedricAda PETE (ALMOST CALLED YOU PEPE) GUN TO HEAD .... YOU CAN HAVE 1 KNIFE....VANAX OR MAGNACUT ?
PLEASE BRING BACK DICHEAD !
SEMPER FI
GUNNY
I'm excited to try steel out. Thank you for the effort required to do a real world test. Solid review.
I love your testing. It's the closest thing to what i do with my knives. I always watch your videos on knife testing.
You have been doing the same cut test for so long that your tests are all comparable to each other. Keep doing your thing.
Don't change your way of testing Pete. Don't worry about the amateur experts and scientists in the comment section. As long as you do the test the same way each time, (which you do) that's what matters. Don't change a thing dude. Nice work!
Hi Pete, EXCELLENT TESTING AND REVIEW OF MAGNACUT! Thank you so much for going to all this work for the benefit of all of us out here! I appreciate your humility, but I think you're under-rating yourself! Of course, there are some other really high-tech ways of testing these attributes that someone like Dr. Larrin Thomas would have access to; however, what you bring to the table is your EXTENSIVE experience in testing, using, and sharpening SO MANY different steels USING THE SAME METHOD, so you really have a strong basis for comparison as well as a level of authority and expertise for evaluating steels that most people out in their home workshop/garage (ahem, I mean "Knife Lab"!😉) would never get anywhere close to achieving! This video is so helpful, because everyone says Magacut is such an amazing steel, but you really explain and practically show WHY it's so great! I learned a lot - thank you!
Thanks Pete. Another informative video. We all appreciate your efforts
you were right about not enough air touching it for patina. For mustard if you glob it on you get way less patina than a thin uneven layer with lots of metal still exposed to the air.
I'm so glad I'm not the only one that sings out of tune dittys about/to my dog haha. Love your videos, they always brighten my day! Respect from down south in the Victorian Mallee :)
Good info on sharpening and toughness on top of retention and rust.
Hi Cedric
Very interesting changing the angles. I saw your test on cru-ware testing out to 550 with 17°. I wonder what it would do at 15°?
Thanks, Brian
I'm happy that new steals keep coming out so that the older steels like 8cr13mov will get pushed out of the way so we can end up with better blade steels in our cheaper knives like in the Spyderco value folders
Really steel type is not important. If you have been following him a while. You will see sharpening and edge angle are way more important. In the beginning he was getting under a 70 cuts from some steel he learned to sharpen better the edges lasted over 100 and better. But follow the sales gimmick spyderco uses. Not to mention none of the steels are new they just change names. It's all the same stuff.
@@richardhenry1969 yo bro it appears you didn't watch the video nor read into what magnacut was about. It is truly a new way of stainless steel design.
@@CKshouta talking about the comments above mine the one I replied to. Didn't you notice that before you spread your wisdom it's best to know what your correcting
80 IQ alert.
@@camojoe83 I pushed mine up to 83 lately
The Dutch bushcraft boys definitely tested the toughness. They even shot it with a rifle, twice.
I think their air- rifle is just a pneumatic pellet gun, but still more powerful than a youths break barrel air rifle.
Bro, you have patience! And this is really good info on steels and edge retention, thanks! I'd love to see some sort of test on toughness in some steel types.
Mahalo for this Pete, I haven’t bothered to read anything about this steel yet. Glad to get your info.
full stainless without over 11 cromium. stainless cpm m4 or 4v basically
I agree. I'm glad that the knife lab keeps us all on the cutting edge.
Yesssah 🤙🏽
While searching for Cigars, UA-cam shows me this video. Haha.
I’ve been putting my spyderco mule through its paces since it came in and the edge retention is really impressive. It definitely holds its own with Cruwear, M390, etc. It also takes a screamingly aggressive edge…which is beautiful. If magnacut is truly as stain resistant as people say, it’s almost *gotta* be the new lc200n. The benefits it shows in toughness and edge holding over lc200n absolutely outweigh the small difference in stain resistance…unless you somehow work in the most magically corrosive environment on earth 🤷♂️. The one thing that could hold it back is cost and/or availability. That’s always a factor with anything on the free market.
Great Job as usual Pete. Just ordered a Survive! 5.1 in Magnacut, can't wait!
These experiments back up Larrin Thomas’ own research numbers: similar to M4 in edge retention and toughness, similar to s110v in terms of rust resistance.
I don't currently have the equipment to heat treat this steel yet so it will probably be a long time before i work with some but it seems like a fairly decent well balanced steel.
Awesome vid, great view of an up and coming steel now if they can make it a blade that some people can afford to buy that will be a game changer. Keep making sharp things fun and enjoyable.
Got two Knives in MagnaCut yet the White-river M1 Pro and a UG tools Squad stealth. Very pleased. Want stain even worn under a shirt und the sharpening is a dream, very responsive to 1micron stropping
Just finally decided on buying the UG-tools magnacut bushcrafter
So it's stainless, easier to sharpen than most premium steels, and holds an edge very well? The question is, is it as expensive compared to other premium steels? If not then that sounds like a winner in my book.
Price worries me too.
My friend was worried about the price too. I'm disgusted by people who tally up the handle material cost, steel bar cost, belts and want to know how long it took so they are not paying a guy a hundred an hour to make a knife. You want goodies, but you want low price. Guess what? Every business wants ALL the convenience and profit they can manage. Guess what? They know about you yahoos and PLAY you! Easily! Skinflints get taken constantly! Left & right. You rather have 50 metric tons of knives you don't FEEL you over paid for and be smug than have a knife or two you personally like, regardless of others and make knife enthusiasm something vile and ignoble. This is why I don't make knives for others. They'll never see the blood,sweat & tears. Appreciate the maker's personal signature. It's all down to MONEY. Letting money RULE your kind and life and playing on the strings of rich and prosperous people who are extremely selfish. STOP THE WORLD, I WANT TO GET OFF.
@@ssunfish I plunked down nearly $900 today for a work of art fixed blade in magnacut. There are some of us who appreciate. It will definitely see use. Keep your spirits up! I get frustrated at the world also.
Cost wise it isn’t too more expensive than current premium steels. It is certainly less expensive than things like vanax. In 5 years I wonder if it will be in everything like S35VN is today.
@@ssunfish Cool story bro, they will just buy the Made in China version that doesn't over charge.
That’s some breakthrough steel!
Thanks for your work!
Nice test/demo of Magnacut! The difference between edge angles was more dramatic than I expected, which is very instructive. You demonstrated the corrosion resistance and abrasive edge holding capability of Magnacut very clearly. Totally agree that toughness is difficult for the average Joe to assess repeatably outside of charpy styled testing ... are you willing to go through progressively more difficult media, antler, Bocote, Osage Orange, and end up with a chipped blade... how many chips? Chips with the test blade, and with comparison knives... ? Expensive and random proposition. Very nice work, Pete. Much appreciated! Magnacut appears poised to become the defacto standard, like S30V did versus ATS-34 & 154CM back in 2002-2005.
Just re-reviewed this excellent video. Hope you don't mind me summarizing Pete (if so, feel free to delete), since the results are quite eye opening for this steel and for the huge variation in total cuts based on sharpening angle:
Factory/Maker edge: 20 deg, probably belt sharpened = 180 cuts
Pete's edge, 20 deg, mirror polished on KME = 320 cuts
Pete's edge, 17 deg, mirror polished on KME = 600 cuts
Pete's edge, 15 deg, mirror polished on KME = 925 cuts
See the video for very notable corrosion resistance results.
Super real-world research, Pete... I appreciate what you are doing with your consistent methodology, and now, nice large table of results.
Just preordered a Hogue Deka in CPM Magnacut. Cannot wait to get that beast in hand.
Great video! I would be curious to see this same test with Magnacut at 63-64 HRC. Some knife makers like Bradford have started making runs with the higher rockwell.
Awesome video! Thanks for all the new videos lately!
I just realised that is the same sisal I used to the repair the cats scratching post. Though why it sharpens his claws rather than blunts them I have no idea.
Thats... Not..
Dude, wtf?
if you put niobium and vanadium on the composition you will get a great steel for knives. I think if increase niobium proportion they can decrease the chromium (that usually forms big carbides) and yet preserve oxidation resistance while increase edge retention.
Thanks for testing I think we are going to see a lot of this steel coming soon
Thanks Pete! Can't wait to start seeing this in more production folders but I imagine it'll be hard to find for a while.
Exciting new steel, thanks Pete!
Damn, can't wait for Spyderco to start making knives in this stuff. Also, that is the most reluctant dog I have ever seen react to a couple pounds of meat. She looked like she was thinking "you want me to get out of bed for that?"
Magnacut is just another in a line of designer boutique proprietary knife steels. You know when something new comes out people are going to say oh,ah wow this is so incredible. You won't be able to do more with Magnacut than you already can do with your Spyderco. You know how every iPhone user has to always get the newest phone that comes out. A lot of people who buy knives always wants what's new because like iPhone users the phone they already have works just the same as the new phone that comes out...............
The question is, what is the Rockwell we will get from manufacturers? What is the middle of the road; what is the recommended heat treatment from the manufacturer?
visit knife steel nerds its all layed out
This video makes me a little excited. The knife manufacturers are liking this steel as well, they say it's fairly easy to machine. Hoping to see it in mule team soon
Interesting MagnaCut, would love to see more comparisons. Miss Cedric, love Ada, after that singing of course Ada wasn't gonna be able to hear anything...total deaf🤣🤣🤣 great video Pete 😁👌👍
very good review .. thank you for your work
Thanks Pete. I like the looks of that Mako and I think I’ll buy one in 3V or 20CV. 👍🏻
I couldn't find the model / steel combination on the website. Thanks for the vid.
Pretty much all my knifes are mostly stainless. Nothing against carbon steel knifes, i have carbon knifes, and anything used for chopping or bigger knifes carbon is the way to go. But just the area were I live. When summers over and the rains come? I have left carbon steel knifes in there sheaths under the porch cover, for a day or more, and with just the moisture in the air they rusted. So. Ya! This looks like a very promising steel, just the fact alone that its tougher then other PM stainless steels, and even more stain resistant then things like Elmax or M390, that alone makes this steel super cool. The other parts of it? like edge retention the fact that you can push it to 64 hrc and leave it real thin, and all that. Is all just gravy on top. Definitely got to get my hands on some of this steel one of these days.
yep, I live in the NW USA so, everything rusts if it isn't stainless!
I've been waiting for this one! Can't wait to see your thoughts.
Thank you for doing these tests 🙏
If you're worried about the cutting board compromising the test, get some cheap nylon boards for testing. The grain structure of the wood may catch parts of the edge burr causing a minor compromise, whereas the soft waxy structure of the nylon might alleviate that risk.
You ever cut nylon plates with a saw? Nylon wears out carbide teeth faster than wood does for some reason, no idea why, but it did. I'd think soft pine should work just fine, unless he's using oak?
Good idea but that would compromise past cut test results. To keep all cut test uniform he should carry on using the same method and cutting board IMO. Cheers me dears.
@@MountainFisher I have cut nylon before, I just felt a small push cut with a knife the same way onto a soft plastic may alleviate any discrepancies a wood grain may cause with any rolling to conform to a grain structure or binding pulling a chip out from the edge.
But I do see your point about it potentially having a different effect or compromising the previous results. Pine probably would be the most ideal if he remained with wood due to how soft and malleable it is.
I came for the Magnacut, stayed for the chicken. More good stuff Pete, thanks!
Teddy Fresh Represpent! Love seeing my favorite people cross over!
Hadn't even thought of an Atom or Newtron in this... oh man that would be heaven!
Interesting... Luong La just put an extreme edge video of this stuff up. 64+rhc, 5dps.
I would say his heat treat is much better as well, knowing how he works.
Great videos from down under and the ff music is awesome reminds me of childhood lol
Thank you for the review, it really is helpful. The chicken brought a smile to my face, I feed raw chicken to my dogs as well, though not usually a whole one. ;)
I've noticed the mustards they sell in OZ don't have the same amount of vinegars in them....
For steel i use French's or another American brand....and I thin smear does a bit better than a blob....
Nice vid
It also doesn't contain too many of the alloys that typically drive the prices of steel up which is nice
These new steels are great for industrial applications too I'm sure
What’s the benefit HRC at 60-62 vs 62.5-64?! Does the stainless remains the same, mainly edge retention changes? More tougher at lower HRC?
I just got the
ZT 0562 Magnacut & Micarta, all stonewashed blade; truly makes it an improved 0562, more of a hard-user, workhorse knife.
What are your thoughts? Comparisons & new review, please? Thanks.
I hate you I have to get up in like 4 hours but noooo I have to stay up now and watch your videos. Love your videos thanks for uploading!
You really need to make a sisal rope cutting test video of your Creely Mako in Magnacut!!!!
I didn't know you fed RAW! That's fantastic my man!
Even though I totally respect your knife testing methods and value seeing/hearing the results of your tests just as they are . . . I think some of these knife steel manufacturing companies like Crucible, Carpenters, etc. or even knife companies such as Spyderco, Benchmade, etc. SHOULD POOL SOME FUNDS TOGETHER AND EQUIP YOUR KNIFE LAB WITH SOME STATE-OF-THE-ART, HIGH-TECH STEEL TESTING EQUIPMENT!! You already have so much experience, knowledge, and a huge following. It would only help them sell more steel and more knives!! How many people have bought knives after seeing your reviews? I'm guessing PLENTY! Wouldn't that be cool! Easier on your arm muscles too so you don't have to cut so much rope!!😆
How are you sincerelely thinking this would do if all steels at their best heat treat. Against edge retention and toughness not stainlessnes against say 3 and 4v? Cru wear? And other similar steels?
great job Pete
Been waiting for this, looks to be great stuff! Cheers Pete 👍
Wow, sounds like all that's missing is the blue glow when orcs are near. Can you pop over to New Zealand and test that out for us?
Thats a pretty sweet result on a 15 dps bevel, 925 cuts👍
you are lucky that you have access to such knives, I dream of this company Creely Blades mini chef knife, but rather in Pl they will not be available
So what does it score on the BESS scale when freshly sharpened and deburred?
try avocado seeds, whenever I leave one of my crappy kitchen knives in a seed, there is rust.
Hear lots of positive reviews about this steel but I have yet to hear anyone talk about how available it will be and how affordable it will be. For reference XHP was going to be the flagship steel for Cold Steel but Carpenter could keep up with the demand and finding a blade in XHP isn’t as common as it was hyped to be a few years back. On the other side if I have to pay $300 for a BRK Mini-Kalahari in Magna-Cut is it worth it over the $150 CPM-154 one I just bought?
When thing sounds to good to be true they usually are so I am waiting for the other shoe to drop which I bet is this is going to be a designer steel at a designer price for a select few knives for sometime to come. Will it be worth the price and will it make all other steels obsolete as some have said? Time will tell.
The steel is fairly new, so i wouldn't be surprised if it was one of the more expensive options for the next few years.
Great video, Pete. Thanks. Battoning with your nice axe handle? Ouch!
I hope this comes running to the shelves and isn't too high priced.
Edge retention isn't just wear resistance. A knife that has chipped or rolled needs to be sharpened as much as one that's blunted, so I like the test on the cutting board better than free-hanging rope.
Rumor has it Spyderco is doing a Mule Team knife in Magnacut. Can’t wait!
Thanks for doing this review of Magnacut
One would hope the manufacturers would use an appropriate edge geometry depending on the steel they use.
Thanks. Not only will that song be stuck in my head for a week, It'll remind me of the signed childlike princess photo at Totally 80's pizza and I'll crave pizza all week...well, it'll be pepperoni I guess...no fighting it.
Thanks for the info as always! Have you tried a Spyderco doublestuff, or WESN’s similar pocket sharpener? I find they both do a great job on the more hardcore steels, you just either have to go without a strop or have a strop separately. For that, I’ve started keeping a small piece of basswood with 8 micron cbn compound in my bag.
I have been thinking about getting some magnacut. CRK maybe, but they only go up to 62hrc and that's fine but why when I can get a reblade at 64hrc from another maker.
Go Pete ! Thank you.
Thx Pete for the content! I can't wait to get my hands on one!
Insane 600 cuts, also, I love aydah she’s a queen
get a hunk of rubber to cut the rope on and itll shut ppl up about the board lol. youre awesome dude i come to you for all my steel reviews!
Damn...I want me some magnacut! Heard it was good...Being able to keep it up with the worksharp and 925 cuts IM IN!
Wow 900++ cut That so great!! 😲😮😲
Hi,
Love your vids. I’ve been looking around for this knife here is Australia but can’t get it anywhere. Would you be able to point me in a direction as to where I could get one from? Thanks.
You can tell a lot about a man by the way he treats his dogs. You Sir, are a fine human being. 👍
Also, after seeing this I badly want a Sebenza with a Magnacut blade. 😳
You know what shame on me. I didn’t like you very much at first but now I have nothing but love and respect for you. Keep doing what you do.🤠👍