Summary of "Revisiting ProCut. More Testing. Did Anything Change?"

Product Reviewed: Pro Cut Steel (Knife Steel)

Main Features & Testing Focus

Pro Cut steel is advertised to have superior edge retention and a post-quench hardness (HRC) of around 67.
Heat treating involves quenching between 1490°F and 1600°F:
- Lower quench temperatures favor edge retention.
- Higher quench temperatures favor toughness.
Tempering was done around 310–315°F, resulting in hardness levels around 63.5 to 64 HRC.

Key Findings

Initial tests did not achieve the advertised edge retention or hardness, possibly due to inconsistent melts or heat treating issues.
After adjusting the heat treat process (longer oven soak, higher quench temperature), hardness stabilized between 65–66 HRC but did not reach the advertised 67 HRC.
Edge retention decreased as quench temperature increased (from 1490°F to 1600°F).
Lower quench temperatures (~1490°F) yielded hardness closer to advertised and slightly better edge retention.
Tip retention was generally weaker; tips showed chipping in some tests.
Impact resistance tests with balls showed some deformation but overall decent toughness at certain quench levels.
Grinding away the initial bevel and resharpening eliminated decarburization concerns.

Comparisons

Compared Pro Cut steel to 5200 steel at 62 HRC.
Pro Cut showed variable edge retention depending on quench temperature but did not clearly outperform steels currently used by the reviewer.
The reviewer suggests that for their current knife types, Pro Cut does not offer significant advantages over other steels.

Pros

Potential for high hardness and good edge retention at optimized heat treat parameters.
Good toughness when quenched at higher temperatures.
Reliable supplier (Pops) with good customer service and fast shipping.

Cons

Achieving advertised hardness and edge retention requires precise heat treating.
Edge retention decreases as toughness increases with higher quench temperatures.
Tip durability is a concern.
Inconsistent results possibly due to steel melt variability.
Did not outperform other steels in the reviewer’s current knife applications.

User Experience

Reviewer had to modify heat treating approach based on supplier advice.
Multiple rounds of testing and tempering were required to understand performance.
Grinding and reshaping edges were necessary to remove decarburization and get accurate testing.
Overall, the steel is workable but demands careful heat treatment.

Additional Notes

Reviewer emphasizes that other users should conduct their own testing.
The steel might be more suitable for larger knives or choppers.
No numerical rating given, but hardness values and edge retention tests are detailed.

Verdict / Overall Recommendation

Pro Cut steel shows promise with the potential for high hardness and balanced toughness, but it requires careful and precise heat treatment to approach advertised performance. Edge retention is inversely related to toughness based on quench temperature. For the reviewer’s current knife-making needs, Pro Cut does not outperform their existing steels. It could be a good option for larger knives or choppers but is not clearly superior for general use. Users should expect some trial and error in heat treating, and test results may vary depending on the steel batch.

Different Perspectives / Speaker Contributions

Reviewer: Focused on hands-on testing, heat treat adjustments, and practical edge retention results.
Pops (Supplier): Provided new steel bar and heat treat advice, emphasizing proper oven soak times and quench temperatures.
Laren Thomas’ Testing: Validates the steel’s potential and quench temperature effects on toughness versus edge retention.