Since watching one of your previous videos, I've put the same edge on every blade I've got, (when I sharpen them) , namely 600 DMT followed by a 1micron diamond strop.. This helps in discovering how my blades perform, by removing one of the "variables", and the toothy edge works for me perfectly.. I wish every knife I own was in Magnacut, as that would remove another "variable".. lol.. Merry Christmas and a happy new year to you, 😍🎅😍
Great discussion video. I am so happy your enjoying my knife that’s all I want to do is make knives that ship same day no waiting no games. That are enjoyable for the user!!!! Thanks ERICA
Love the cookie analogy! Cookies should have their own HRC hardness scale rating too! In this scenario, a lower number would obviously be preferable, as it would indicate a softer, richer, chewier, more delicious cookie. So a Red Velvet Crumbl Cookie would score like a sumptuous 54 in CHRC (Cookie HRC) whereas that stale Keebler Chocolate Chip that's been sitting in the back of your cupboard would score a brittle 66.5 in CHRC. This metric could also be applied to cheeseburgers, chicken sandwiches and pizza too! While I like your correlation of steel to cookies, I have always personally thought of the microstructure of steel as more similar to Crab Rangoon, with the cream cheese and scallions binding the 'carbides' of the crab together to achieve an ideal result. Aren't you hungry for some Crab Rangoon now, E?!?! I always love it when you put your teacher hat on and do these educational videos, Slater!! I might not understand everything you're talking about, but I always come away having learned something new!!! Great video, Erica!!! 🧡🥰
@@floydmorrison2025 JESSE! Ok that cracked me up because the last time I ate crabrangoons, I got food poisoning and crapped myself while vomiting for like 5 hours straight!🤣🤣🤣🤣 Never ate one again! I love ya more than moms!
@@ericasedc Ha I KNOW you did!! Why do you think I mentioned it?!? And poor Kane was sat outside the bathroom door worrying about you while you were inside dying!!! 🤣🤣🤣 I love you more than Mila Kunis's mom delivering me a pizza!!
And that is how the term cookie-cutter was coined for production blades 🔪🤔. But seriously, I hope that the newer spydercos also might have the updated s45vn recipe..still haven't been able to dull my para 3
It definitely only scratches the surface of what I was trying to explain, but I do hope it helped paint the beginning picture of how our favorite knife steels “form” during heat treat etc!❤
“Scratch the surface” on steel. lol. So this helps but my brain always thought heat treat and tempering were the same but i guess not. Would be interested in how the two are different. Now I get microstructure (your video) and cryogenic treatment (another video) dumped on me today. Thanks for taking microstructure…. I’m picking up what your laying down there. Heat treat, temper, and cryogenic treatment differences can still use a little work. While some prefer razor edges I for one prefer toothy. Thanks for picking up some of the puzzle pieces!
@@mikehouser7587 I guess I should have specified. Heat treat is a broad term used to describe the process of heating the metal to modify the properties. Tempering is a specific step where you reheat the metal to a lower temperature after hardening. So “heat treat” is an umbrella term just like I used “geometry”, and how a lot of people use “toughness” to encompass a number of characteristics of the steel or geometry being “tough”.
I definitely can work on being more specific- I am still learning to balance explaining all this stuff to you guys, without just being an audiobook textbook spitting facts in your face without any real explanation behind it😂
@@ericasedc Oh no worries… you covered a lot of ground. Definitely enough there for a conversation on another day. Today’s subject was enough on its own. Can’t eat a whale in a day.✌️🤜
@ I’d say just keep on being you. You’re a long ways away from a talking book and today they call people with your skills super communicators. It takes skills to keep people engaged in a 25 min video. Even you said there is too much info to go down other rabbit holes. I was just thinking if you wanted to do a shorter 5-10 min then I would be interested in a heat treat / tempering discussion. Thanks for the clear and concise explanation on the subject and sharing what the difference is between production and custom forging of the same metal formulas. That was way cool!
The geometry of a blade cuts (geometry = shape, thickness, grind, etc.). The finer the particles in the steel structure, the smaller the carbides that form in the steel structure and the more evenly everything is distributed in the steel structure, the better the properties of the steel.
Stay warm. Cannot mention temp. as been a mild fall so far and don't want to jinks the winter temps. I think good knife makers will do several "heat treat tests" with steel samples too.
I heard that 52100 at 10dps will outcut maxamet at 20dps with same stock thickness. Geometry is truly king. Can maxamet even handle a thin 10dps angle like 52100 could? Id like to see 8670 pushed to the max. Love your vids.
@@jusme8060 I think Maxamet would chip easier that thin. For sure. I have pushed my 8670 to the max. I have a video on it actually!!! I can link it if you’d like.
Heck yeah!!! If you ever want a knife thinned out or something, I can do it pretty decently. I have no time to make knives these days but re profiling ain't nothing. No charge of course. It's fun. All these grinders I have and they just sit mostly...kinda sad. Hoping to get some time and ambition to make something this week though. 🙏
I’ll have to make a video about this because you’re close but off by a little. You can’t really change the microstructure of PM steels. You can but it’s super time consuming 16-24 hours extra in the heat treat process for a little bit of gain. What you ca do that will make a large impact is run coupons to find the best hold time for a specific steel in a specific thickness at a specific temp. Example I can get 1 hrc harder following the 64 hrc protocol with my magnacut HT by modifying the hold time.
@@TheScrawnyLumberjack I think if I used the phrase “utilized the steel’s optimal qualities or potential” maybe it would have been worded properly. I am still learning how to word all this information so it’s easier to understand, but still factual AND experience based. I am far from perfect- so I’ll keep working on my wording/phrasing.
@@TheScrawnyLumberjack I think low alloy steels are the group that generally tend to receive the … most sub par heat treat in general. So I should have mentioned that this extra time taken to do a “good HT” would be really appreciated in low alloy steels.
So, i ground mine down pretty damn thin, re-profiled it a bit, and resharpened it. It is finally taking a good edge. My luck with production knives has not been great. I'll bring it to work tomorrow and let you know. Gonna thin out my cruwear pm2 next. 😊
@@jusme8060 it’s probably a less than ideal HT. I haven’t made anything in rex121 because I can’t get it. I did sharpen one knife in it and the edge it took was insane.
Your comparison to baking cookies actually really helped me fully understand what you’re talking about! 🤣 Love it!!
@@nicoledodge7240 WE CAN DISCUSS FURTHER OVER DINNER🤣🥰jkjk but glad it helped!!!!
Pete from Cedric and Ada just put out a video where that Spyderco Rex 121 cut sisal rope 2000 times and it never dulled. He had to stop. Amazing.
@@robthompson8285 I literally just finished watching it. 🤣
Since watching one of your previous videos, I've put the same edge on every blade I've got, (when I sharpen them) , namely 600 DMT followed by a 1micron diamond strop.. This helps in discovering how my blades perform, by removing one of the "variables", and the toothy edge works for me perfectly..
I wish every knife I own was in Magnacut, as that would remove another "variable".. lol..
Merry Christmas and a happy new year to you, 😍🎅😍
Yay!!!! That should perform well for ya! Merry Christmas my friend!!
Heavy duty show,but very informative .Merry Christmas and Happy New Year.
My Fave❤🌲🇺🇸
@@CIGARURI Happy Holidays friend!!!
Great discussion video. I am so happy your enjoying my knife that’s all I want to do is make knives that ship same day no waiting no games. That are enjoyable for the user!!!! Thanks ERICA
Your knife is amazing Jon!!! Keep up the great work brother!!!!😊😊😊❤❤❤
Good discussion. Enjoyed this video a lot.
@@barboki thanks!!!! I am really glad you did!!!!
I think your video was excellent, very well thought out. Definitely will help one's to pick out a proper blade. 😊😊
Thank you!!❤
Very good information. I have to admit I don’t understand some of the steel stuff, but I like learning. God bless and have a Merry Christmas.
Merry Christmas!!!!!
Thanks again! Happy Sunday!
@@catshark12 thank YOU! Happy Sunday!!!
Love the cookie analogy! Cookies should have their own HRC hardness scale rating too! In this scenario, a lower number would obviously be preferable, as it would indicate a softer, richer, chewier, more delicious cookie. So a Red Velvet Crumbl Cookie would score like a sumptuous 54 in CHRC (Cookie HRC) whereas that stale Keebler Chocolate Chip that's been sitting in the back of your cupboard would score a brittle 66.5 in CHRC. This metric could also be applied to cheeseburgers, chicken sandwiches and pizza too! While I like your correlation of steel to cookies, I have always personally thought of the microstructure of steel as more similar to Crab Rangoon, with the cream cheese and scallions binding the 'carbides' of the crab together to achieve an ideal result. Aren't you hungry for some Crab Rangoon now, E?!?! I always love it when you put your teacher hat on and do these educational videos, Slater!! I might not understand everything you're talking about, but I always come away having learned something new!!! Great video, Erica!!! 🧡🥰
@@floydmorrison2025 JESSE! Ok that cracked me up because the last time I ate crabrangoons, I got food poisoning and crapped myself while vomiting for like 5 hours straight!🤣🤣🤣🤣 Never ate one again! I love ya more than moms!
@@ericasedc Ha I KNOW you did!! Why do you think I mentioned it?!? And poor Kane was sat outside the bathroom door worrying about you while you were inside dying!!! 🤣🤣🤣 I love you more than Mila Kunis's mom delivering me a pizza!!
Good stuff!!!
@@CaseySackett why thank you!
And that is how the term cookie-cutter was coined for production blades 🔪🤔. But seriously, I hope that the newer spydercos also might have the updated s45vn recipe..still haven't been able to dull my para 3
@@bboyshr6 I enjoy Spyderco’s S45VN- but it’s nothing like Jon’s custom stuff!
@@ericasedc great! Hope he makes more
The cookie analogy may be crude, but it was a good one. Have a great Sunday, E!
It definitely only scratches the surface of what I was trying to explain, but I do hope it helped paint the beginning picture of how our favorite knife steels “form” during heat treat etc!❤
“Scratch the surface” on steel. lol. So this helps but my brain always thought heat treat and tempering were the same but i guess not. Would be interested in how the two are different. Now I get microstructure (your video) and cryogenic treatment (another video) dumped on me today. Thanks for taking microstructure…. I’m picking up what your laying down there. Heat treat, temper, and cryogenic treatment differences can still use a little work. While some prefer razor edges I for one prefer toothy. Thanks for picking up some of the puzzle pieces!
@@mikehouser7587 I guess I should have specified. Heat treat is a broad term used to describe the process of heating the metal to modify the properties. Tempering is a specific step where you reheat the metal to a lower temperature after hardening. So “heat treat” is an umbrella term just like I used “geometry”, and how a lot of people use “toughness” to encompass a number of characteristics of the steel or geometry being “tough”.
I definitely can work on being more specific- I am still learning to balance explaining all this stuff to you guys, without just being an audiobook textbook spitting facts in your face without any real explanation behind it😂
@@ericasedc Oh no worries… you covered a lot of ground. Definitely enough there for a conversation on another day. Today’s subject was enough on its own. Can’t eat a whale in a day.✌️🤜
@ haha totally! I’ll keep tweaking these discussions to better suit you guys.
@ I’d say just keep on being you. You’re a long ways away from a talking book and today they call people with your skills super communicators. It takes skills to keep people engaged in a 25 min video. Even you said there is too much info to go down other rabbit holes. I was just thinking if you wanted to do a shorter 5-10 min then I would be interested in a heat treat / tempering discussion. Thanks for the clear and concise explanation on the subject and sharing what the difference is between production and custom forging of the same metal formulas. That was way cool!
Excellent information here. Food for thought. 🫶🏻👊🏻
@@carbonobsessed thanks my sister!!!
Food for thought 🤔
Totally😂 we all love cookies!
The geometry of a blade cuts (geometry = shape, thickness, grind, etc.). The finer the particles in the steel structure, the smaller the carbides that form in the steel structure and the more evenly everything is distributed in the steel structure, the better the properties of the steel.
@@achimgeist5185 thanks so much for tuning in!!
Great…. Now I want chocolate chip cookies!!! Kidding…. I always want them!! Merry Christmas Ma Sista!!
@@JohnnyQ714 MERRY CHRISTMAS!!!!!!
Stay warm. Cannot mention temp. as been a mild fall so far and don't want to jinks the winter temps.
I think good knife makers will do several "heat treat tests" with steel samples too.
@@mikep.9371 totally! Thanks for watching Mike! Love you!!
With Crucible Steel going up for auction, I wonder how that's going to effect knife makes going forward
@@craigslater2321 I wonder too!
It won't
I heard that 52100 at 10dps will outcut maxamet at 20dps with same stock thickness. Geometry is truly king. Can maxamet even handle a thin 10dps angle like 52100 could? Id like to see 8670 pushed to the max. Love your vids.
@@jusme8060 I think Maxamet would chip easier that thin. For sure. I have pushed my 8670 to the max. I have a video on it actually!!! I can link it if you’d like.
Heck yeah!!! If you ever want a knife thinned out or something, I can do it pretty decently. I have no time to make knives these days but re profiling ain't nothing. No charge of course. It's fun. All these grinders I have and they just sit mostly...kinda sad. Hoping to get some time and ambition to make something this week though. 🙏
@ oh wow awesome thank you!!!
You had me at cookies 😍
We all love cookies!
I took chemistry in high school and college and I THINK I understood you. Ha.
@@RobAndersonTexas who even knows if I understood myself!!! Hahaha jkjk I’m still learning a LOT. Just figured I could share some of it!🥰🥰
Now I want cookies
@@petergalione1414 go get Crumbl Cookie
I’ll have to make a video about this because you’re close but off by a little. You can’t really change the microstructure of PM steels. You can but it’s super time consuming 16-24 hours extra in the heat treat process for a little bit of gain. What you ca do that will make a large impact is run coupons to find the best hold time for a specific steel in a specific thickness at a specific temp.
Example I can get 1 hrc harder following the 64 hrc protocol with my magnacut HT by modifying the hold time.
@@TheScrawnyLumberjack I think if I used the phrase “utilized the steel’s optimal qualities or potential” maybe it would have been worded properly. I am still learning how to word all this information so it’s easier to understand, but still factual AND experience based. I am far from perfect- so I’ll keep working on my wording/phrasing.
@@TheScrawnyLumberjack I also should have specified this is more important with low alloy steels.
@@TheScrawnyLumberjack I think low alloy steels are the group that generally tend to receive the … most sub par heat treat in general. So I should have mentioned that this extra time taken to do a “good HT” would be really appreciated in low alloy steels.
Couldnt you guys just colab on that?
@ It sounds like he wants to make his own video from a maker’s stand point. Which is awesome🥰🤜🏼
I love my 1095 kabars
Awesome🎉
So K390 is losing it from the Rex steel in your video for edge retention? Wow amazing how they still improve steels 😮
K390 is way more balanced. Rex121 is just pure cutting power😂
@ oke good to know ! 😊
Hmmm, way outta my jam, when ya get it figured out let me know, i gotta go cut some stuff up and listen to some sharpening stone feedback👍
good
@@sedonatvcom thanks!
😅 I love your cookies Annalise 🍪
@@johnbelmore1178 I love all the mom’s cookies
Rex 121 seems like it holds a shitty edge longest. For me anyways
Haha! Mine is amazing😂
Sounds like a bad heat treat or bad shapening
@@TheScrawnyLumberjack yeah. Cause mine is legit amazing
So, i ground mine down pretty damn thin, re-profiled it a bit, and resharpened it. It is finally taking a good edge. My luck with production knives has not been great. I'll bring it to work tomorrow and let you know. Gonna thin out my cruwear pm2 next. 😊
@@jusme8060 it’s probably a less than ideal HT. I haven’t made anything in rex121 because I can’t get it. I did sharpen one knife in it and the edge it took was insane.
This is a video for dummys. However, I’m still a dummy even after this video 😆. Don’t worry about your mom, it’s cold here but I’m keeping her warm☺️
My mom does love a warm Josh❤😂😂😂😂
First blood from germany/ take care.
Cheers!🎉🎉
Great info, and explained great. I do not have that much use with that many different metals, but my favorite are magnacut and CPM3V. Have a great day
@ those are great choices! Enjoy your holiday!!!