Spend five minutes on any knife forum and someone will tell you the steel is the only thing that matters. Spend another five and someone else will tell you it barely matters at all. Both are a bit wrong.
We use two steels in our pocket knives and fillet knives: Sandvik 14C28N and CPM MagnaCut. Here's what each one is, how they differ, and which suits the way you'll use your knife.
The four things a blade steel decides
- Edge retention: how long it stays sharp.
- Toughness: how well it resists chipping and breaking under knocks, twisting and prying.
- Corrosion resistance: how well it copes with moisture, salt, sweat and acidic food.
- Ease of sharpening: how quickly you can bring the edge back when it does go dull.
Every steel is a trade-off between these. Knife steel marketing tends to talk about the first one and quietly skip the last.
Sandvik 14C28N: the practical all-rounder
14C28N is a Swedish stainless steel from Sandvik, developed with knife makers in mind. Its secret is nitrogen, which boosts hardness and corrosion resistance while keeping the steel's grain very fine. That fine grain is why it takes such a keen, smooth edge.
Its strengths: excellent corrosion resistance, a very sharp and refined edge, good toughness, and it's easy to sharpen, even on a basic stone or rod.
The trade-off: it won't hold an edge as long as premium powder steels, so you'll touch it up a little more often.
Where we use it: most of our Aviary pocket knives, typically at 56 to 58 HRC, and all three of our fillet knives at 58 HRC. For fillet knives in particular, being able to restore the edge quickly on a rocking boat matters more than squeezing out extra edge life.
CPM MagnaCut: the high-performance option
MagnaCut is a much newer steel, designed by metallurgist Dr Larrin Thomas and produced by Crucible using their powder metallurgy (CPM) process. Most steels force a choice between toughness, edge retention and rust resistance. MagnaCut was designed specifically to avoid that trade-off.
The clever part is its chemistry. In many stainless steels, chromium gets locked up in hard carbides, which leaves less available to fight rust. MagnaCut uses other elements to form its carbides, keeping chromium free to do its job, while the powder process keeps those carbides tiny and evenly spread for toughness.
Its strengths: outstanding corrosion resistance, very high toughness for its hardness, and excellent edge retention, even at high hardness levels.
The trade-off: it costs more, and because it holds an edge longer, it also takes a little longer to sharpen when the time comes.
Where we use it: Max the Magpie and Bella the Blue Wren, with Bella hardened to 63 to 64 HRC.
Side by side
| Sandvik 14C28N | CPM MagnaCut | |
|---|---|---|
| Edge retention | Good | Excellent |
| Toughness | Good | Excellent |
| Corrosion resistance | Very good | Outstanding |
| Ease of sharpening | Very easy | Moderate |
| Best for | Everyday use, fishing, anyone who likes to sharpen little and often | Heavy daily use, people who want the longest time between sharpenings |
What about HRC?
HRC (Rockwell hardness) measures how hard the steel has been heat-treated. Higher numbers generally mean better edge retention but a less forgiving edge. The same steel can perform very differently depending on its heat treatment, which is why we list the HRC on every knife. As a rough guide, 56 to 58 HRC is tough, forgiving and easy to sharpen; 62 HRC and above holds an edge for a long time and needs a bit more care.
So which should you choose?
- Choose 14C28N if you want a knife that's easy to keep sharp, handles salt water and daily use happily, and costs a bit less. For most people, it's genuinely all the steel they'll ever need.
- Choose MagnaCut if you use your knife hard every day, don't enjoy sharpening, or simply want one of the best-performing steels available.
Honestly, the biggest difference to how your knife performs isn't the steel. It's whether you keep it sharp. A 14C28N blade touched up weekly will outperform a neglected MagnaCut blade every time.
Frequently asked questions
Is MagnaCut better than 14C28N?
On paper, MagnaCut outperforms 14C28N on edge retention, toughness and corrosion resistance. But 14C28N is easier to sharpen and more affordable, and for many people that makes it the better everyday choice.
Is 14C28N good for a fishing knife?
Yes. Its high corrosion resistance and ease of sharpening make it an excellent choice around salt water. It's the steel in all of our fillet knives.
Will either steel rust?
Both are highly stainless, but no steel is completely rust-proof. Rinse off salt water and food, dry the blade, and you'll have no problems.
How often should I sharpen?
Touch up the edge lightly and often, rather than waiting until it's properly blunt. A few strokes on a ceramic rod keeps either steel performing.
More reading: our guide to choosing an everyday carry pocket knife and how to fillet a snapper.
