154 Cm?

Will52100

Will52100

Joined
Dec 4, 2001
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Well I think I finaly got the design of a chef's cleaver my uncle wanted worked out, now to pic a steel. He wants stainless, so my choices are ATS-34 or posibly 154 CM.

This is what Crucible's site had to say about it.
"154 CM
154 CM is a high molybdenum modification of 440C offering improved wear resistance (edge retention), better corrosion resistance, and excellent polishability. "

The cleaver will primarily be used as a blunt butcher's knife and not to hack hog bones, but how tough is this, and is it overall better than ATS-34? The most that the blade will cut through will probably be chicken bones, but I still want as tough as I can get and still ballance edge holding with sharping.

Also, where can I get a 3 1/2" wide bar of it?

Thanks
 
154CM is basically the same steel as ATS34; ATS34 is made in Japan by Hitachi, while 154CM is American made.

If it were me, I'd make it out of CPM154, which is the powder steel version of 154CM. Same alloy, except finer grained and stronger. Do a search, and it's doubtful you'll find anything negative about CPM154(except for the very first batch, which had some inclusions).
 
Aww crap, that's what I ment, CPM 154, must need to get some sleep, dial up and window's vista are driving me nuts.

Thanks
 
Will52100 said:
thanks, AKS?
Click to expand...

Hi Will :) Happy New Year bro. Are you asking what is AKS ? If so, it is short for Alpha Knife Supply http://www.alphaknifesupply.com/

I'm sure you must know Chuck & Jessica Bybee. If you haven't been there for a while check it out. He currently has the most spectacular looking assortment of stabilized woods that I have seen in quite some time. I mean almost every single piece is a WOW ! !

And like Butch mentioned he also has many of our favorite steels in hard to find sizes :thumbup: :thumbup:
 
If you wan to use plain 154 CM you can get the stock you need from Admiral.
Use 5/32 , leave about .o45 edge and put a convex edge on it, it will chop most anything.
 
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