Magnacut tip for other makers:
If you do a little reading, there are
pages of information about this
steel and I find everything from
Larrin Thomas to be true. So I'll
skip repeating anything he says. I
have made quite a few knives out
of this steel and here is a tip. Heat
treating according to
recommendations is usually spot
on and hunting style blades are a
piece of cake. Long and thin chef
knives get a bit trickier to keep
perfectly straight. What me and
@robmniche discovered is that
leaving the blade in the quench
plates longer than usual keeps
them straight. Set a timer for 5min
and you'll mitigate some
headaches. Cryo treat immediately.
The knife in the picture is at 63
HRC and is straight as a fine laser
beam! If you have any other tips, please share your experiences.