How does Magnacut compare to high end carbon steels and Delta CPM 3V

[@Iamthedudeman00]

Also what is the name of your knife company?

[@NateAIM]

Carothers Performance Knives

[@twatmunro]

The clue is in the channel title.

[@concealmenttraining9371]

@@twatmunro lol

[@danesparza77]

Dutch Bushcraft Knives also covered one of their knives: kzbin.info/www/bejne/Z5TEhp-thd2FnLM

[@kevinbreese5739]

@@NateAIM LMAO

[@maxlvledc]

that last test with the Delta 3V is truly impressive.

[@highplains7777]

To me the Delta 3V would be the choice for a chopper or "survival" type knife (e.g. one that will be abused) so long as corrosion isn't a priority (ocean) and the Magnacut for slicing, wood working, normal bushcrafting, light batoning, kitchen use, or anything else that doesn't involve gross abuse. I believe the Magnacut is going to have slightly better edge retention most of the time with superior corrosion resistance, and the Delta 3V is going to be tougher.

[@ahill209]

Dr. Larris Thomas, the inventor of Magnacut steel, said in an interview that the number one factor affecting knife performance is edge geometry. Understanding the intended use of a knife is important to apply an edge geometry that will optimize performance. Larrin said that a knife that might not seem very good can be made better by modifying the edge geometry.

[@docshiffer]

And magnacut is designed to have great edge retention when grinding thinner than usual. A hollow ground blade with a 15 thou edge before sharpening and convex edge in magnacut would cut the bolt fine....

[@danmayes9439]

Nate is the Bob Ross of the knife industry. Keep making those happy little carbides fellas!!!

[@ssnerd583]

HAHAHAHA.....

[@max14719]

That CPM 3V is just... holy crap. 🤯🤯🤯🤯🤯🤯

[@Maroco918]

Seriously. Its there perfect steel for a fixed blade.

[@figtreeprophecy]

One of your Delta 3V just went to the top of my wish list! Outstanding!

[@gameandsnacks6279]

he gives off Bob Ross vibes except with knives

[@lukefreeouf4036]

"Happy knives, we're making happy knives" 😅

[@davidtatro7457]

That's a really fascinating comparison! The Delta 3V steel in particular is astonishingly resilient. However, my kitchen knives will certainly never be used to cut any bolts or chains. I look forward to eventually adding a magnacut blade to my arsenal.

[@GrumpyGrunt]

What an excellent example of the importance of heat treating as much as the steel type for specific designs and uses. Thanks for the data points! Have a great week.

[@jonNH123]

Very impressive! It's great when a knife designer like yourself has their heat-treat dialed in to such high-performance levels.

[@jorgefernandez6407]

I've never, EVER seen a knife cut thru "chain" that thick, or any chain!!! I, am impressed!!!

[@jorgefernandez6407]

Subscribed too!

[@PlayingwithKnives911]

Would like to see a comparison of edge retention between your heat treat and the standard heat treats for magnacut. Also thanks for the video. I enjoyed watching it.

[@bsmithhammer]

Excellent info, Nathan - another example of why CPK is a cut above. Thanks for sharing this.

[@concealmenttraining9371]

Above what?

[@timsmith2952]

Just goes to show what a great heat treat can do for a knife. There's so much focus on just the blade steel a knife might have but other attributes such as heat treat, edge angle, thickness behind the edge all matter just as much in the overall execution in creating a great knife.

[@thorwaldjohanson2526]

Amen to that. Edge geometry and heat treatment are often just an afterthought with many makers I see. The best premium steel can be atrocious with a bad heat treatment or bad edge geometry.

[@asog]

That first magnacut blade did as well as the infi, surprising.

[@bluegrasssurvival9423]

Some guy on Blade Forums was trying to say that the Delta Heat Treat was just a marketing scam. Personally, I think he's talking out of his ring piece, but it is what it is. Any blade that can slice through a chain that thick without taking a chip or major damage is a big win! Great job Carothers!

[@bluegrasssurvival9423]

@@beowulf_of_wall_st It's all about choice and what your personal needs are. Do you use your blades hard? Do you baby them? So many steels, so many choices. You decide what YOU need. Personally, I am glad that the option is available.

[@Maroco918]

He's just mad he can't afford one. I saw that post too lol

[@souljuh4539]

I am sitting here awestruck! I mean completely flabbergasted! A knife cutting a nail and virtually unscathed afterwards floored me…but a chain…🤯🤯🤯!!! I just know, without searching, it will make me seem poor; so I won’t look. AMAZING!!!

[@NateAIM]

Thank you

[@BigDaddySwingingMeat]

This mighty blade could cut through Satan's dark soul if it wanted to. It is truly a blade forged by celestial power!

[@zbaird3]

You should link your knives so people can go and buy some. Pretty impressive. Great video

[@stewartknoll2338]

That green one cut the nail very nicely imo

[@DangolWhopper]

That is downright impressive.

[@stormiewutzke4190]

Oh a few months back I found those radius plattens I got from you and decided to give them a try. It changed everything for me. Talk about a perfect grind for a chef's knife. I had some S35VN .140" stock. Never wanted to use it for chef's knives but now it do a flat distal taper out to the tip with a zero edges and pull the hollow up to the distal taper. Most of the contact surface is thinner than it would be on a FFG. That little bit of hollow might help with food release. The part I love is that I get the the very thin and slicy blade that is what I am doing with a chef knife but I get some weight and a very stiff blade that just feels better. I hope you keep making those things. I have only been using them for a few months and I am Freaking out about what happens when they wear out. If there is anything else you make for grinding I don't know where to find your stuff. It was really random when I saw them up the sellers page of BF.

[@K3Flyguy]

Great comment, thanks!

[@brysonalden5414]

Very impressive! Thanks for this analysis.

[@Zeratsu]

i'll just leave a like and a comment to support your work and that you destroyed your own knives that you worked on and did an effort on them. I respect that you have balls to do this only to show us, thanks.

[@K3Flyguy]

I use bolt cutters on chain but everyone is different.

[@kanhdahar2]

so glad i found this video again!... been trying to find it for ages!

[@petepete66]

I love my 440c and my D2 blade knives … perfect and not expensive… 😜✌️🔥🍀🍀🍀🌎🍀🍀🍀

[@HelplessTeno]

All depends on your needs/wants. 440c and D2 doesn't have the corrosion resistance or edge retention a lot of people are looking for.

[@cagedspam1829]

Came over from BF. Great video! Thank you! Great to see some common blade steels compared to your heat treat.

[@rpnbf8196]

Your knives are awesome- I have a DEK 1 and UF which are fantastic and waiting on a Basic 5. My knife buying has about stopped except for yours and Joe Watson.

[@Sharper_Than_Most]

Grumpy sends his love!!! Rocky is tagging along too!

[@twatmunro]

I don't really care about stainlessness. I've used carbon steel kitchen knives for over forty years now. They don't rust and I can get a fantastic edge on them. If I could get a better edge on stainless, I've never found stainless gave me any better edge retention, the patina isn't a problem -- they 'grey' rather than rust here in the damp (but not humid) UK and the edge is both fantastic and easy to sharpen.

[@kogasoldier9379]

Ultra impressed by that delta 3v. I imagine it’s crazy expensive for a knife made with the stuff but I’ll definitely want one at some point.

[@ricev7071]

Well, this is new to me. I love knives, metallurgy, and heat treating methods. I find it very fascinating. Awesome!

[@justinfournier1285]

Love it. Nice to hear from you guys on here.

[@kingtaj]

This is amazing and I didn't know how much I wanted to see this

[@itsjustclayton]

I have Carothers knives in D3V and aebl and they nail the HT on both of these steels. One of the best fixed blades around.

[@itsjustclayton]

I'd like to add that aebl is very underrated in larger blades.

[@thechumpsbeendumped.7797]

If I hadn’t seen that last test I wouldn’t have believed it.

[@ruleroftheundersky570]

Right on man. Best wishes with the Magnacut. Hopefully here soon I'll own 2 knives from you - the other being a 3V model.

[@nv854]

Best way to purchase one?

[@Canyons_2_hollers]

@@nv854 Bladeforums

[@furyxan]

There's a video on KZbin of a Buck 119 in 420 HC chopping through a nail with minimal damage too. Buck just does excellent heat treating.

[@paulroberts4905]

I've always wondered what an optimized HT of yours would result in if you ever tuned one for 1V or S7. I'd definitely buy anything you made! Hell, I already do! Your D3V is downright incredible.

[@JohnDoesItAll]

Holy smokes! Cutting the chain with such little damage is remarkable!!!!

[@AJ-gn4ki]

Let's get that CPK FK2 in Magnacut cranked out! Yeah, buddy!

[@HalfInsaneOutdoorGuy]

...my kingdom for one of those delta 3v blades...love to show that off on my own channel! ❤

[@chinaskibukowski7747]

Delta 3V is pretty much untouchable. Insanely tough and fairly stain resistant. Magnacut looks impressive for a fully stainless steel for sure, but can't see it being better option than the Delta 3V for overall usage.

[@daw162]

It's sort of a coked up AEB-L, though admittedly, I'll say that I've used it only in woodworking tools. But think slicing knife with some impact testing (not twisting) and that's what woodworking will advise on in terms of knife steels.

[@chinaskibukowski7747]

@@daw162 "coked up AEB-L" might be one of the best descriptions of a steel I've ever come across. Kudos sir, kudos!

[@daw162]

@@chinaskibukowski7747 It's hard to think of a short explanation of it! under the microscope, it has tiny carbides like AEB-L. it sort of wears a little longer, a little more stainless, a little more time to sharpen.... coked up :)

[@D00MTR33]

What's the difference between regular 3V and delta 3V?

[@optimuscrime608]

@@D00MTR33 the delta part.

[@theknifeconnection9571]

Extremely impressive fellas. Very good work.

[@adambacker8178]

incredible performance from those steels

[@markyadegar8830]

Excellent video Nathan, very informative, can’t wait for my field knife in delta 3V to arrive! 😀

[@knifesharpeningnorway]

I love magnacut. Have a chef knife at 64 hrc i dropped edge first into stone tile. The chef knife is screaming thin and chiped the stone tile... barely any edge damage and 5 minutes on a 300 stone to get it back to new. Also have a outdoor blade in my own design at 63 hrc thats pretty thin and ive banged it trough two by fours and cuts loads of cardboard and plastic glued foam stuff. Still push cut free standing magasine paper after that. Chef knife is 10 per side outdoor 15 per side Myself dislike thick blades performance thin blades is my realm of blades and magnacut is a steel you can go thin with plenty tough silly stainless and good edge retention what more could you want

[@knifesharpeningnorway]

@@JREwing-se2wk i cant afford to buy anything with my current economical situation. Geometry makes all the difference like my mate aaron johnson showed he cut a nail with a sharpend butter knife

[@stormiewutzke4190]

I am into thin and slicy knives too. I am using M4 at 66Rc and it does well down in the 6-8 degrees range. Have you ever tried it or plan on pushing Magnacut up there. I want to try it but I have lot of knives to finish and since my dewer is broken it's expensive to heat treat for a single blade so I need to run some batches so it's worth spending $50 on LN. I'm chasing what will hold up at higher hardness to support the edge and still do a quality edge. I wish Larrin would do something like a non stainless version and see if it could be pushed harder. I really want to see how 68Rc cuts.

[@knifesharpeningnorway]

@@stormiewutzke4190 i am not a knifemaker so no i havent.

[@TheWatcher60401]

I could watch this guy talk steel and knives all day long and after dinner too.

[@philm.5153]

I can't wait to pick-up a few of your knives!

[@Old_School69]

Just curious how aeb-l steel stacks up toughness wise. I have it on a few balisongs and it is insanely tough and stainless. It's not on the same level as 3V in edge retention, but I'm dying to see it against 3V in toughness.

[@highplains7777]

Somebody with the means, time and interest needs to do this. I bet it would get plenty of views from "knife people."

[@thorwaldjohanson2526]

Look up knive steel nerds, he has all those tests and answers

[@greekveteran2715]

AEB-L is so low in the steel category and so far from these steels, that it's useless to compare it to them. Magnacut is WAY harder, will hold it's edge for at least 6 to 8 times more, than AEB - L, and that may sound little, but it's huge. in real use. AEB -L is one of the oldest steels, where Magnacut is the newest... It's night and day. You won't see any difference in toughness, in real use ,between any of these steels you ,mention. Literally no difference at all, other than edge retention and ease of sharpening.

[@theofficialobama5434]

My buddy: hay can I borrow your knife. Me: sure What he does with it: 9:19

[@AM-is8ve]

I super wish you made folders. I live in California and fixed blade carry here is annoying. I'd instantly buy a folder from you.

[@haveagocommentator983]

I'd love to see a comparison of d3v to 15v both above 63 hrc.

[@bamabladez]

Wow so im not the only one that has hit a beer bottle with my knife edge. I'll never forget the first "high-quality expensive knife" I bought. I had just unboxed a Protech Malibu in 3v steel. Opened a beer as I always do sitting down to fidget with my new toy. As I hit the button lock to throw the blade closed it came right down on the top of the beer bottle. Didn't break the bottle but put a nice gouge on the edge. Being new to knife collecting not knowing how to sharpen yet, at $270 it literally made me sick! 😂 What's that tell you about protech 3v!? Supp to be grade A super steel toughness right?. 🤷‍♂️

[@NateAIM]

Good steel can still suck if it has a bad heat treat or if it was burned at the edge in sharpening. None of the manufacturers are doing a very good job with 3V. Almost everyone uses the secondary hardening hump that was developed for tool and die work where minimizing part growth and dimensional changes was a key concern and that is not a very good heat treat for a knife edge. But it's the most common by far

[@bamabladez]

​@@NateAIM That was my thought was burnt edge, considering Protechs reputation, but I'm just a knife nut consumer so idk.. thanks for the reply! Just subbed and will own one of your knives soon! Very impressive. I've been wanting my first good fixed blade beater/chopper.

[@I_Might_B_Wrong]

Given how impressive Magnacut is, I would not be surprised to see stainless steels performing on par with steels like 3V in 10 years.

[@duybear4023]

Many indestructible knives are too thick to cut well. Will a steel upgrade led to a thin knife that won't break?

[@Charlie5225]

I appreciate what Larin has done with magnacut. I have a few knives in it. But man do I love some delta 3V. Unfortunately I only have one of your knives because they literally sell out in 2 seconds on blade forums. Haha. And for those that don’t know… I mean LITERALLY sell out in 2 seconds. Haha

[@tacticalcenter8658]

You can find them used sometimes on the forums too. I haven't been on that forum since the general section knows nothing about heat treatment. It's painful to see them post.

[@DDDYLN]

Questions: 1) How does regular CPM-3V compare to high carbon stainless steels, as opposed to this Delta optimized CPM-3V?

[@Ruger44Redhawk]

Impressive. I saw someone do this with the Ontario TAK1 (older 1095 stamped version) and no damage to steel. So I got one.

[@ssnerd583]

I have a TOPS UTE in 1095 that has surprised me with how good TOPS heat treat is. I have several 1095 knives and the TOPS is in a whole different league.

[@Xandrosi]

It looked like you nailed the secret sauce (pun intended) for Magnacut heat treatment. Went to your site and really liked your designs, but only saw 3V. While 3V is renowned for its toughness, I was curious to see what you were doing in Magnacut? From the different KZbins, it appears that Magnacut is difficult to consistently work with. Will you be making a 5" in Magnacut?

[@beebait1464]

Ideally nobody is ever in a situation they need to cut chains or bolts with a knife, but I guess in a pinch thats impressive. I admit I have on occasion use my tougher knives to puncture pour spouts or breathing holes into steel cans if I can find a good can opener. Even s30v holds up for this type of task though.

[@lindboknifeandtool]

Dude the inclusion of a richtig… amazing dude. Going down the generations. Apparently his knives range in the mid 50s for HRC

[@lindboknifeandtool]

Also richtig means right as in correct

[@willbrink]

The modern super steels are great for edge retention, but are they tough as carbon st with a good HT? I know people are overly focused on edge retention.

[@verdigrissirgidrev4152]

good video but audio volume is very low

[@Zero_8347]

I would love to see other tools use Magnacut, like screwdrivers, wrench jaws, sawsall blades, and other high demand tools that might get wet

[@highplains7777]

So, a little longer soak time for the Magnacut. Thank you for that tidbit. Are you using LN or dry ice? I imagine with lower austenitization temps. the dry ice is sufficient because retained austenite doesn't seem to be as big of an issue with this steel.

[@joesmith-t2z]

Cutting a bolt is damn impressive. I have heard of bladesmiths bragging that their blades could cut bolts, but...

[@fredio54]

I should own a 3V like that for breaking down large tish and of meat with bones. Impressive stuff, far beyond what most of my knives can do.

[@chesshooligan1282]

Legend has it this man cuts his steaks with an angle grinder.

[@futuresonex]

Damn, that 3V is impressive!

[@Shawn_Kelley]

Your Delta 3V is amazing!

[@maxlvledc]

watching intently!

[@danygodbout979]

you deserve a nobel prize

[@dozierlester3971]

Nice video, enjoyed it. And yes, the chain cutting was awesome!🐒

[@calangel]

I'm gonna look you up. Very nice knives. Thanks for the video.

[@Flyboyminer]

I dream of owning one of these fine blades Sir.

[@greekveteran2715]

For a fixed blade? I'd go with your 3V knives or I'd take Ballbearing steel, either a slab of 52100 or even better, an old ballbearing from a Swedish truck, as also the more modern Vanadis 4 Extra, to any of the steels mentioned here. That being said,it's how the knife was made, that matters the most, it's only if you want the perfect blade possible, that you have to choose the steels I mentioned. For stainless, M390 is my choice.

[@LoronThomas]

Would like to get a Japanese style deba made from that CPM 3V.

[@here_be_dragons9184]

You should have stated the hardness and if the dents were chips or rolls. Not sure those nails are very consistent. Also we're living in a world were 18dps (36 degrees total angle) is considered a narrow edge... Oh well. I'll assume the Busses rolled but if it was harder it could probably have made it with less damage. Also staining is kind of a theoretical problem, unless you live on a fishing boat or something alloyed steels like 3v are stain resistant enough. At the moment my go to steel is 3v. It's not even my favorite, too much wear resistance for my liking and I have always thought it tends to chip (small chips that is), but it's still very good and it's far easier to find (and cheaper) than stuff like A8mod, Calmax...

[@joem5903]

S the Delta 3V neither chipped nor rolled even with the bolt test?

[@stormiewutzke4190]

What do you do where you need that much toughness. I have EDC'ed with M4 for something like 15 years now and I have never had chipping issues and my current stuff is up at 66Rc. Try running something in this high hardness group and run it hard and see what you think. I had chipping issues with lots of softer knives but it stopped once I started with M4. They only downside is that citrus will dull it a bit and Magnacut that's not going to happen.

[@bobjohnson1633]

I was cutting drywall with a 3v Benchmade puuko and got a small chip. I later went to a mora in 12c27 and got slightly bigger chips. How does m4 do cutting drywall? FYI I personally stained a blade in magnacut. Luckily, it only stained, but it was not on purpose.

[@joem5903]

@@stormiewutzke4190 I have heard people complain about CPM M4 being very hard to finish. Kind of like Cru Forge V but maybe worse. I found the CPM through the year that 60 Rc range was actually easier to handle finish than CFV at 61-62

[@isostaticrebound7523]

Good time to be getting into knives I guess!

[@fuggleeartshow]

Holy crap that delta 3v is ridiculous. I need

[@KnifeSteelNerds]

Fun video!

[@Udeus5]

@@JREwing-se2wk depends on the purpose of the knife. Not cutting to many bolts with my Chef knives. The edge retention and corrosion resistance on magnacut is superior compared to 3v

[@kevinmc1111]

@@JREwing-se2wk Depending on the application. Magnacut has a better balance of toughness, wear resistance and corrosion resistance. 3V has higher toughness but is lower in the other two.

[@stewartknoll2338]

Very impressive. Keep up the hard work.

[@doctorbea]

Delta 3V is beastly!

[@thaknobodi]

I love technical videos.

[@scoopdedoop2673]

we need to talk. AMAZING

[@cebuanostud]

11:42 Amazing test starts here.

[@muratmustafa4532]

Great video Nathan. It would be nice if you can throw in AEBL next time heat treated to the same hardness to MC. It would be interesting to see how they compare once they both pass 62.

[@Old_School69]

I agree, I just posted this same thing. I've dropped my balisongs from just stupid heights and they never take damage. It doesn't stay sharp long (which is great on balisongs) but no one ever tests it against 3V.

[@AR9ify]

@@Old_School69 "stupid heights" needs it's appropriate reply "heights stupid"

[@Old_School69]

@AR9fy wtf does that mean?

[@Skully317]

Exciting news indeed!

[@Semerich_Knives]

Very informative, thank you!

[@ArmsLovers]

For nail cutting test 3 things are important - 1) steel, 2) hardness, and 3) sharpening angle. With that said, in order to compare steels, should the items 2 and 3 be exactly the same on all knives? Otherwise you are comparing burgers with sausages...

[@tacticalcenter8658]

Seems like delta 3v is a no brainer still. Joe X on KZbin wants to get one of your delta 3v Knives to destroy. Do you have anything laying around that you could send him?

[@bobjohnson1633]

BS. That's real world testing. I have to cut my way out of a car door at least once a week.

[@christopherlarson7579]

Hello! I’m a big fan of your work and was wondering if you can do a demonstration with cutting bone? Thank you!

[@concealmenttraining9371]

Wanted to see the Busse on the chain

[@42Hertzer]

Came here for the Magnacut info but got more intrigued by your MIDO watch, had to google it, is it a Ocean Star? What model? Looks the part!

[@santosknives6278]

Mind blown for sure

[@heinzhaupthaar5590]

You should really add some smaller edc/neck/pocket knife-ish ones to your repertoire. You know, just something you can carry comfortably when not walking in the woods and whatnot. With the stricter laws in many places nowadays that'll soon be a niche no more I'd guess.

[@benmase]

Your 3V heat treat is insane!

[@stringbender247]

Awesome thanks for the video!

[@EDCIndiana]

Great video, it was hard to head you though.