How to sharpen Magnacut
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- There is no such thing as a perfect blade steel, and there is almost always a trade-off in an area where a given steel may excel. This is why they are so many different steels on the market. The factors to consider when evaluating steel performance are edge retention, ease of sharpening, toughness, and corrosion resistance.
STEEL PROPERTIES: EDGE RETENTION, SHARPENING, TOUGHNESS, AND CORROSION RESISTANCE
Edge retention - Simply stated this is how well a steel will hold a functional edge through normal usage before needing sharpening.
Ease of sharpening - This is an indicator of the difficulty of returning your knife edge to a sharp and functional edge. Check out our article all about knife sharpening for more info on this topic!
Toughness - This is how resistant your knife will be to edge chipping and breakage.
Corrosion resistance-This is how resistant a knife steel is to rust and pitting.
For the purposes of this video we take a closer look at how to approach sharpening a few of these knife steels, Josh talks us through some of the details that makes them different, and we sharpen them to see how long it takes to raise a burr on each.
For more information on all of our sharpeners you can visit our website at www.worksharptools.com
I've never once cared if a knife was going to rust or not,
If you take care of them properly they won't rust
It's very important to me that a knife holds an edge well and that I can sharpen it.
I have noticed that older carbon steel knives do patina, even with good care, because the "fluids" (Y/T censors...) are salty when dressing animals. Over time, of course ...carried 52100 for years, moved to CPM Cruwear.
BUT, in this regard, Magnacut is a great choice, as it's very rust resistant... and strops back respectably well. Love this in my folding knives. And in most ways, is comparable in use to Cruwear.
Nearly 10 minutes into the video before they actually talk about MAGNACUT and even then, they don't actually say how the best way to actually SHARPEN it is.
Thanks for the heads up
And the 💩 he's saying is false to boot.
I sharpen a special Magnacut EDC blade for a friend; it came sharp, and he has me touch it up a few times since new and ultra fine belt under magnification is all it seems to need, even though it's his EDC and the sheath is very worn. It's a good blend of edge retention for sure, and I'm going to say it's ease of sharpening is middle of the road.
You're 💯% right 👍
BR from 🇦🇹
Yeah I was so nervous the first time I had one come in to sharpen and it was for my father in law lol . So I was also trying to impress but then got worried about him using it on me lol . But wasn't as bad as I thought and came out very nice and he's very hard on his knives @@slackleashdogtraining3598
I’m glad you had fun breaking down these common steels and the new Magnacut! 🤙🏼
I usually watch MLB to fall asleep but the beginning of this very informative video did just as well.I love all y’all’s sharing of outstanding knowledge
I collect and use knives. At my age (70)nI am not a field user so much. I do use my knives in the kitchen. I have ceramic cookery (table wear) and have to touch up my steak knives after each use. I mostly use Buck knives and they work more than satisfactory. They hone easily and I use a stone about every fifth use, Love these videos!
Again an old guy voice of experience post that we'd do well to understand.
I absolutely care about resharpenability because I actually use my knives. Eventually they all get dull and I’ll need to resharpen it. You could choose a non-Diamond stone and count strokes to raise a burr. It would give a consistent frame of reference for certain knife steels.
The voice of a good observer, over a protracted time.
Great presentaton answered so many questions in one short vid; ima watch it one more time.
Having declared my dissatisfaction with this sharpener last night th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
It's always interesting to see a video on sharpening, knife steels, and heat treatments. The first (2) items are usually well documented & understood. There are only so many different materials & methods involved in sharpening, and the steel compositions are widely known. Once a "new" steel is created, it's chemistry is also published. Based on this information, there is a guesstimate as to the performance capabilities it will have. The variation in preformance comes from the myriad of heat treatment processes. It would be very interesting to see videos using the same sharpening method, same steel (S30V, Magnacut, and other high end variants) compared across the top (5-10) manufacturers, to ascertain the best producer/steel heat treat combo for each type of steel. For instance, who has the best preformance in S30V steel? Buck, Benchmade, Coldsteel, Ect. Then repeat for another steel type, like Magnacut.
Once a winning combo of producer/steel is unveiled, then you could add another layer of changing the sharpening angle to see how preformance changes at different grinds for each.
Yes, steel is one thing but heat treating is even a bigger mystery.
Go Deeper. What Abrasive = Best edge for ? Steel. If you Strop S35VN with a 10 pass every week will it stay perfect? What if you reprofile to this angle on all of your Knifes? There's 3 Ideas off my head! Keep up the great work guys!
I was just looking on the web to see what I am doing wrong with sharpening a D2 folder - you just confirmed and explained what I was seeing.
I tried to give a very sharp edge to a SOG XR in D2 and it took 10 passes per side (on the Ken onion without the attachment.) from each abrasive to bring it to a good edge. Edge is shiny and cuts but it did not cut to the level of other steels I sharpened on the same device.
As a tip - take the passes on the same side until you feel the burr , the tentation is to alternate the sides of the blade with each pass.
You can even hear it. no kidding. The hiss of the belt against the blade changes as the burr is raised.
The best presentation on metalurgy. Cheers mate.!
I'd like to see this same video sharpening Maxamet Steel. I never found Magnacut too hard to sharpen.
Some interesting stuff there. I do think a company's hardness target and overall heat treat of their steels will wildly affect how long it takes and the characteristic of the burr. It's unfortunately the "invisible variable" that can't be seen, and even performing a rockwell hardness test on a blade won't tell the whole story there.
Some companies (Like Boker and Benchmade in my recent experiences) it feels like the abrasives skate along the steel rather than biting into it and takes a bit longer for that burr to form, especially if you're reprofiling your edge. They still get there, but I get the impression that the increased wear resistance is a product of the higher HRC and harder carbide formation during the heat treat.
It's a fine line though, as the harder it is, the more brittle it is, which is why some overzealous treatments of S90V results in an edge that chips very easily.
I recently bought a Damascus blade knife HRC 60. I found it was the hardest steel to get an edge. An edge that can glide through paper and not get caught on the layering. I also got a Buck lock blade with s40v steel. The Buck knife can handle a lot keeping a sharp edge for long periods of time and I only ever need to hone it and strop it.
Enjoyed the video fellas! I always say that every steel is great to sharpen with practice and patience! I’m firmly on team worksharp and feature y’all’s stuff in several of my videos! 🎉🎉 Cheers!
I'd love to see a magnacut sharpening with the precision adjust
Great video guys! Would love to see much more like this 👍
Super helpful video. This will help me determine my final choice for an edc pocket knife.
Good vid. I enjoy sharpening S30V and my new Magnacut. I don't let them get dull enough that it's a problem and I suspect that's true of most folks that would purchase a knife with a high end steel.
The Heat Treatment matters .
Definitely matters to be able to resharpen but anyone who is buying a top end knife hopefully knows how to lol or knows someone like myself that does that as a profession on the side . So yeah lol loved the video and thank y'all
D2 can be a bear to sharpen, but when heat treated properly it’s certainly a good knife steel. If you sharpen a lot, you’ll start to gravitate towards steels that are ‘enjoyable’ to sharpen - and D2 isn’t that. (D2 was made to NOT be easy to sharpen in a sense, where a dedicated knife steel factors in workability) I don’t abuse knives, so don’t care as much about toughness vs edge retention and sharpenability. I like a screaming sharp edge that’ll last a while and strop back nicely, and still be cool to sharpen. It’s a balancing act - if you want x and y, you sacrifice z. That said, most any modern premium steel makes a great knife and I think we get a little carried away with the “next best thing”. Great episode!
Magnacut is a big deal. So are other super steels.
I absolutely care about resharpening ! Knives are meant to last, and I use mine every single day, so they eventually lose their razor sharp edge. To me, a dull knife is an insult. A razor sharp knife is a thing of beauty, and getting that edge is an art.
But I do agree with the guy below you didn't get into how to sharpen magnacut . I can but always looking to learn new tricks or ideas
Just purchased a kershaw livewire with magnacut tanto blade. Out of the box the blade wasn't as sharp as I would like. Thanks for the video!
When you're talking about d2 are you referring to ingot or pm d2. Ingot d2 is actually one of the more brittle steels in common knives but pm d2 family steels are generally really solid tough ess
The only thing I have is the field sharpener, and I love it. So far the easiest thing I have sharpened has been 80CRV2 on my RMJ Tactical Tomahawk. 13:30
Glad you like it!
145CM is a very interesting steel, from a history perspective. If I remember correctly, the steel was designed for bearings, specifically jet engine bearings.
My olamic is ELMAX and it is tough to raise a burr on my 1x30. I am pretty easy on it as well because the SWISH blade is beautiful
I feel like I'm dying listen to this guy ramble
Nice vid. What angle were you sharpening to?
What model of Work Sharp is that? It looks totally different and uses much wider belts than my Ken Onion Work Sharp.
Edge retention better than M4. Toughness like cruwear. Stain resistant near Lc200N. S30v level of sharpening. I've heard a lot say m4 is tough to sharpen. I have always been able to quickly get a amazing edge on it. But I've noticed that magnacut might be cruwear levels of sharpening on how easy it is to get a sweet edge. I could be wrong. Could just be a softer treat magnacut.
The bolt on the bottom, where "Tighten" is written on, always comes lose on my elite sharpener when running.
What can I do?
I just got a kershaw launch 15 with magnacut and right out the box it can’t even cut paper that well it ends of ripping the paper half way through the sheet especially compared to my 60 dollar Kershaw with D2 that glides through like the paper isn’t there.
I only have a few knives now which are all M390 and for these I find your diamond plates very good for sharpening but for stropping the green and black compounds do not do a good job. Have recently switched to using 1 micron diamond compound, I live in Europe so use Stroppy stuff but believe that Gunny Juice in the State's is similar, and this gives much better results. The more modern super steels with hardnesses of 60 HRC plus require much harder materials both for sharpening and stropping.
For a survival knife, I think it's important for it to be easy to sharpen. It should be possible to sharpen with a smooth rock found in nature. But it should be tough as hell.
The opposite goes for a hunting knife. It's fine if it's hard to sharpen and brittle, but it should have good edge retention.
Grind is also a factor. For a survival knife I would prefer a convex grind or possibly a sabre grind. For a hunting knife I would prefer a full flat grind.
A hunting knife is big enough at 3 inches while for a survival knife I would prefer something closer to 6 inches. A bushcraft knife would be something in between, say 4.5 inches with a scandi grind.
I always thought toughness was the ability to handle impact/shock, while strength was the ability to handle tension/bending.
Kyle from work sharp i have question i got the ken onion edition an the blade grind attachment i watched you sharpen the benchmade infadel so if i put the wheel in the shorted adjustment like you did can flat grind bevels achievable with very light pressure cas i noticed its easy to use too much pressure an end up with convex grind any way if u have any thoughts let me know i destroyed my guardian tac 035 tanto but was able to fix knife now thst i have the ken onion but im not pro yet an i have a convex grind on it an hopefully i can fix it with practice i guess best to not use $250 dollar knives if u arent pro lol. Thsnks
What steel does Magnacut compare to, when it comes to ease of sharpening please?
CPM-Cruwear
I want to be able to reprofile my Houge Counterstrike Collector Edition in CPM-MagnaCut.
What matters is edge retention and toughness. I power sharpen so sharpening is pretty easy and I don't use my knife in salt water. What I want to for it to stay sharp and not chip.
@Charlesredporsche can you please elaborate on what power sharpening is
What is the lifespan of a sharpening belt?
About 100 knife sharpening per belt.
d2 sharpens just fine on wet stones
Of course I did it too.
154 was also used as fan blades on jet engines.
Decent overview.
So can anyone tell me the differences between Magnacut vs Elmax? As far as ease of sharpening and with what kind of stones you should use. Also the difference between holding an edge. I’m a carpenter, I don’t plan on using this knife as a main tool or anything but that’s the lifestyle I live..
Magna cut should be tougher and significantly more stainless but it's edge retention might be a smidge lower. With that said, it's higher toughness means that a harder heat treat/ better geometry is possible which should make it a better slicer overall. Both should be reasonably simple to sharpen but I'd give the edge to magnacut due to overall carbide fineness. Glass stones or anything harder should be fine for sharpening but I would probably avoid going for anything like an arkansas stone. Cheap diamond plates should be more than good enough.
yes sharpening is key for me. To be honest to me id love to just top up something with like a warthog. So steels that just too hard to really sharpen quickly on the fly is too much for me. At the same time shouldnt be so soft it loses edge instantly. MagnaCut seems to me as a great balance
Do you get different quality MagnaCuts?
Can I use my ceramic crock sticks to sharpen the Magnacut steel blade?
Yes, but will take a bit longer than cheaper steels due to toughness/wear resistance. Rc on most knives is 60.5 to 62...
Ginger has never heard of bones apparently.
Why does your "shop now" link in your ad videos not actually bring you to where you can buy these products? When I click it, it just brings me to your TH-cam channel. Seems like a fail in the marketing department.
Maybe there's a mistake and the person on the right meant 3V when he said D2 ? Because D2 can only take 5lbs/ft
Otherwise excellent video 😁
What is “molly bednum”?
It’s called molybdenum muh-lib-duh-nuhm.
By all means, just TALK. Don't show the tool you're selling being put to use. The title of the video has nothing to do with what the video actually is. In reality, the name of the video should've been talking about various types of steel.
“Molly-bed-numb” 😂
It’s “mow-Lib-dih-numb”
Ease of sharpening is not a factor i consider.
Don't need Super (hard to sharpen) steel.
You lost me around 16:40 with "...more Molly Bednam? Uh, which I don't exactly know what that is..." That's molybdenum (muh-LIB-de-num), often shortened to moly, as in "chrome-moly steel," and you should know what that is, if you dare to make a video (representing your company) about sharpening steel containing it. Seriously. I'm out.
Talk to much
Useless video with a misleading title simply for clicks. Another potential reason for me to not consider Worksharp products. As if there weren't already enough.
Click bait
Magnacut is the most overrated steel of all time. It "can" be good if you get a proper heat treat on it, but thus far almost no one is running it at Larrin Thompson's recommended hrc of 63-64. The Hogue Deka, along with many others, came out at 60-61 hrc which will put its edge retention about the same as CPM-154. Of course if you run the hrc high enough to get good edge retention then the toughness is reduced, meaning it doesn't score as high in all 3 pillars of knife steel qualities as many advertise once you settle on a singular heat treat.
You know nothing
Lol Arrowhead. You realize every steel sucks and is overrated if it isn't heat treated properly? Magnacut is praised by the best of the best manufacturers out there and labelled a revolution. The only critques are those who haven't and won't try it for whatever bias or those who don't like to spend much on knives (which is totally fair and reasonable).
Is it the toughness steel? The most corrosion resistant? Holds the longest edge? No, no and no. But will it provide the best balance between the 3? Yep. You can't find a better balanced steel. Nothing accomplishes the balance between all 3 attributes like magnacut does.
Maybe one of the 3 attributes is not important to you. Many people don't care about corrosion resistance. And so there are way more suitable steels out there for them and that's fine. But there isn't one with such balance.
You don't have to like it, but to say it is overrated is just silly
@@xtian5399 Yes, Magnacut is praised by people who want to sell you the hype, but the same "best of the best" manufacturers still chose to run it soft despite the recommended heat treat protocols. I have 3 knives in MC, a Deka, a Dawson and a Dogwood Custom. The 1st two were run at 60-61 and the edge retention was so bad in use I refuse to carry them any more (the 3rd I bought as a collector item to give my son when he grows up so I have not used it). I have a large collection covering most blade steels, so I have a pretty good reference and it performed worse than VG-10/154CM in that department.
You basically just touched on why I consider it overrated. Is it a good balance of the 3 as you say? Yes it is. But the people making videos about it don't say that. They say its "excellent" in all 3, and thats not true. Most the MC knifes being made (at 60-62hrc) have similar edge retention to CPM-154 or D2, and nobody describes them as having "great" edge retention. The edge retention is decent for a steel that tough and stain resistant, but none of these "experts" is describing it that way.
For me, its an issue of "where does it fit in?". For EDC pocket knives, edge retention and a moderate level of stainlessness is what most people want, so for most people is it better than S90V or M390? Not really. Its best applications are for salt water use or hard use fixed blades. Its a niche market steel that provides marginal gains in areas most people don't really use because of this. But its being pushed as the steel to beat all steels, and thats just not the case. So thats why I consider it overrated, hope that makes sense.
@@grovesy333 Gosh, you really added a lot to the conversation. Thank you for providing such a compelling counter-argument.
@@arrowheadguys7637 Because what you’ve said makes no sense you’re a no one am going to believe what I see on camera and tests not your words for it