154 CM for Kitchen Knife?

[Langadune]

I'm looking to eventually try my hand at a kitchen knife, something like a santoku or chef's style. I've only worked with 1095 so far but want to use stainless for my kitchen knife. I bought some 154 CM from Aldo's without really knowing much about it... in fact I see folks talking more about CPM154 than 154CM.

I'm just wondering, anyone using this steel? Was it not a good choice for a beginner (in the kitchen style)?

I'm still learning the craft, and that's why I haven't jumped into kitchen knifes yet. Any advice is appreciated.

 

[Tin.Man]

Its a damn fine steel! I wouldnt hesitate to use it in the kitchen at all. I think cpm154 is better, 154cm is to me a a great knife steel. Provided geometry and heat treat are good it will make a great knife

 

[M.FREEZE]

I think the increase of CPM154 is due to increased wear resistance and toughness. 154CM is great stuff though. I prefer it to S30V. I use 154CM in my EDC and it hasn't failed me yet. You might want to try AEB-L stainless steel also. It has a very clean structure to it and the carbides are very fine and uniformed. Check Alpha Knife Supply

 

[Will52100]

I prefer CPM 154, but nothing wrong with 154CM. Got a couple of kitchen knives I made myself several years ago and they work great.

 

[Langadune]

Ok... thanks guys, I feel pretty good about my choice of steel.