You’re WRONG about SUPER STEEL 

I don't have any space to put such a workbench but I immediately wanted one. Such an elegant solution.

My Dad is religious about having wheels (castors) on pretty much everything in the shop and whatever he's using for storage. It's so convenient and makes things a lot simpler at times.

Yeah, if you were moving shops, just wheel it out the door onto a trailer, haul it to the new place, and unload it. Done.

You just made me remember I got 6 spare wheels. Great for my welders

Every machine in my shop is on casters. Its great.

Thank you! I appreciate the kind words 🙏

No,😊 if you sell one you are a professional.

@@Freekniggers no, a person engaged or qualified in a profession is called a professional.

@@adriaandoelman2577 Yes, engaged in a profession, ie making money from it by selling products or services. This is all a bit pedantic though, and I think we all agree that the knife looks great.

That’s so funny. Obviously steel won’t straighten out merely from gravity however it is amazing how powerful words are especially when it’s our parents words.

Lol, if that worked I would be seriously concerned about the quality of Toledo steel.

If gravity can _straighten_ a bend, then gravity can *make* a bend. You wouldn't be ably to hold the sword out straight without it flopping over -- if that story were true.

Wondering if that originated in some kind of hazing joke amongst matadors, like tell the new guy these blades can straighten themselves and bend it when he´s not looking.

​@@nilsschenkel7149 exactly like going to home depot for cement softener or blinker fluid lmao

I'd take Vanadis 4 Extra for my mid size outdoors fixed blade knives and Elmax for my folders. Check the most boxes for me, even though it's the heat treatment and the bevels and edge geometries, that are far more important for me. I just mentioned what works better for me, after trying almost all the well known steels. If I didn't have the option of a Super steel, I would be perfectly fine, with a handforged Ballbearing steel on my fixed blades. Checks more boxes than them all. Properly done, easily the best steel for mid size outdoors knives.

Cru-wear is also an excellent steel.

Just my thoughts! :D

yeeeah i thought that was neat, too

Could I get a link to your gun form so I can read the content?

D2 is almost just as good as CPMs but at a fraction of the price. Wins hands down on price vs performance.

@@bowez9 Who cares? You're buying a small amount of steel, the difference in price is negligible. Not everyone is poor

​@@Eric-zs6rd almost everyone is poor. Supersteels are irrelevant to 99% of knife users.

​@@bowez9 D2 is more brittle by a lot.

@@AldoSchmedack do you want a hammer/pry bar or a knife?

I have ballbearing steel knives, that have very similar performance, with many super steels. Actually, the common user, will never know that it wasn''t a super steel used, because that's how good that steel properly made performs. Makes my CPM 3V blades look inferior. (Better edge retention, better edge stability, easier to sharpen, sharper edge) Only steel I like more, (for medium size fixed blades on outdoor knives) is the Vanadis 4 Extra, which I like more than CPM Cruwear.

I... Didn't really hear any explanations about why those steels are worth it. Like, what are the *reasons* the steel is "better"? Why does it retain it's edge better? Is it harder? Why isn't it brittle if so?

As you know, it's for me it's great to find some one who takes these great steels to 65 hrc and has gotten comfortable there. Thanks TSL.

I think spyderco is one of the few production knife companies that has their heat treatment figured out for the super steels. I own several m390 knives from other companies and one k390 delica. The delica has such better edge holding! I suspect the others are a lot softer HRC.

Yeah, well, so what? My Tenacious with 8Cr13Mov will slice Velveeta cheese all day long!

@@johnharris7353 Haha, whatever floats your boat bro. The tenacious is a great knife. I just wanted to let Alex know I've had a similar experience with M4. To be honest your Velveeta consumption is a greater worry to me than your usage of a Tenacious 😜

CPM154 is also very good at hrc of 61-62.

@@phasechange5053 I'd believe it.

I think knifesteelnerds explained the likely reason for this in a collab with another creator if you're interested. Something with carbide structure iirc

Can vouch on the s30v, I have a manix 2 and xl and the xl steel has to be sharpened more often.

If you are using AEB-L use Roman Landes heat treat recipe . Cliff Stamps website used to have the recipe but since he passed away the website is no more. It may still be about on one of the knife forums somewhere .

I haven't worked with magnacut yet but will at some point. I think they have the heat treat figured out now as it seems some makers we're having issues with it at first. But again I believe that is in the past. Glad to hear some feedback on it under real world use👍

That's the steel that Ka-Bar uses on their knives. Cold Steel called it Carbon V back in the days, now Ka-Bar, I guess for marketing reasons, calls it "1095 Cro Van" when in reality, that steel has nothing to do with 1095. I like it more than the more simple 1095. Probably has better edge stability, which I really appreciate on a steel! My all time favorite, non Super Steel, is the 52100, or let's call it Ballbearing steel, because that's what made me drop my mouth open, when I witnessed how it performs, on a couple of custom knives I own.

I haven't used it yet, so far I've worked on A36 (cheapo practice steel), 1095 and 440c. I've tried to find some super-alloy blanks, but I can only seem to find them available in large - and very expensive - portions.

Thanks for watching! Happy new year's to you as well👊

Are you saying you're a knife and a content creator?

@@gilbertopadilla3611 lmao. know im a knife, AND CONTENT CREATOR. lol yeah i should've proofread that. Mainly posting on tikotk, but I'm trying to step up my youtube game. plus i need the money, just a got anew vehicle, and a p365xMacro

If I was a knife I would do the same thing

Damn i wish i was a knife too

@@jeanladoire4141 I'm glad I'm still a human.

65😬

I wonder how hard it is to get a S grind on a supersteel. I could see it being a great kitchen knife if you’ve got a guy with the skills and equipment to sharpen it.

​@@WARnTEAfor a kitchen knife stainless is quite important, so besides aebl/14c28n, magnacut is the only super steel that would make sense. A few makers make kitchen knives from it.

those first two aren't supersteels, just very good ones. The best non-powder steels I think.@@thorwaldjohanson2526

@@WARnTEA Speaking of kitchen knives; have you seen Rahven's HIC/elastic ceramic knives? The channel Cedra and Ada gear did a test on a prototype made out of this material and cut through sisal rope 2350 times (!!!!) before it dulled the knife enough that it didn't easily cut through a sheet of paper. Regular steel would go between 50 to 200 times before doing similar. Super steels like 300 to 500 times or so. Anyways, it's a type of elastic/flexible ceramic that has the best of both worlds-ceramics very, very high hardness but without the extreme brittleness. You can actually significantly flex these knives without breaking them. They are also super light weight and obviously non oxidizing/rusting. And unlike with the traditional ceramic knives, you can actually sharpen them fairly easily with diamond. I was surprised by how relatively inexpensive they were as well. I expected them to charge hundreds of dollars for these knives, but you can get a small pairing knife for around $19 US, and their largest knife around $70 US dollars (I'm quickly guesstimating conversion from CHF to USD). The only downside is that the shipping is expensive (they are located in Switzerland). But they have free shipping if you spend 100 CHF and over. (For me, the shipping would have been around $43 US, so I just bought as close to 100 CHF as I could). I wonder if they will ever transition over to other style of knives? They are probably still have significantly less toughness than most steels, but it might be interesting to see a San Mai version-have the core HIC and the 2 outer reinforcing sides, steel. Either way, sounds like it is amazing for at least kitchen knives now (I'm looking forward to receiving the ones I ordered).

Check out ericasedc for her collab with a custom maker (Levi...). K390 with 65 hrc. Her personal one is at 66.5. Saaa...weet.

@@robertbarnum7541 ya I keep up with her I like her content

I think it was a scandi grind?

It can be tough to dial in what causing chipping/ rolling. Geometry definitely plays a roll. I've found simply adding 1 degree per side can fix an issue. But you also can't rull out fixing it with heat treatment either. But sometimes you are just at the limit of what that steel is capable of🙂

Thanks for watching!