154CM - Development, Properties, and Legacy

Larrin

Larrin

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New article on 154CM, this one was very interesting as I was able to solve a couple of mysteries I had always wondered about. And there were a couple misconceptions I had about other things related to its history and properties.

Why are 154CM and BG-42 so similar?
Does 154CM have superior properties to 440C?
Was 154CM designed for turbine blades?
What does the "CM" stand for?

http://knifesteelnerds.com/2018/05/21/154cm-development-properties-legacy/
 
https://en.wikipedia.org/wiki/154CM

so the CM = Crucible Materials :) (edit: at least that's what I thought before reading your article, I think C for chrome, and M for moly makes more sense now)

thanks for always doing these 'deep dive' articles, it's a real education in metallurgy :)
 
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Thanks for the link to the info and history regarding 154CM, OP. While there are other more modern steels that offer better hardness/toughness balance with superior edge retention and excellent corrosion resistance, I really like the properties of 154CM. It gets very sharp with not much effort and keeps its edge through a reasonable length of cutting time. I never think, as some do, that I'd get that knife if only it had better steel than 154CM. One of the things I enjoy about some of my more vintage blades is their use of 154CM, ATS34, and 440C. They're among the sharpest knives I own and are easy to get so.
 
ChazzyP said:
Thanks for the link to the info and history regarding 154CM, OP. While there are other more modern steels that offer better hardness/toughness balance with superior edge retention and excellent corrosion resistance, I really like the properties of 154CM. It gets very sharp with not much effort and keeps its edge through a reasonable length of cutting time. I never think, as some do, that I'd get that knife if only it had better steel than 154CM. One of the things I enjoy about some of my more vintage blades is their use of 154CM, ATS34, and 440C. They're among the sharpest knives I own and are easy to get so.
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I agree with you. I also just get tired of the super steel merry go round.
 
I've got lots of knives in M390, CTS-XHP, 20CV and the like, anthony cheeseboro anthony cheeseboro but one of those steels in a questionably designed or trendy knife is no head-turner for me. I'm also fine with those steels in between early generation SS and the newer stuff. S30V is fine by me and S35VN is a particular favorite.
 
ChazzyP said:
I've got lots of knives in M390, CTS-XHP, 20CV and the like, anthony cheeseboro anthony cheeseboro but one of those steels in a questionably designed or trendy knife is no head-turner for me. I'm also fine with those steels in between early generation SS and the newer stuff. S30V is fine by me and S35VN is a particular favorite.
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My attitude is that if a steel was touted as a super steel ten or fifteen years ago, it is not suddenly junk now because a new alloy tested better in some lab. I am very happy with 154cm, S30V, S35VN, BG 42, etc.
 
E0ABC880-F7A4-4748-9596-BAF0F0FABBB4.jpeg This Benchmade Mini Reflex is about as perfect as perfect can be. It’s thin, flatground blade cuts and slices like nobody’s business. I got the blade dull this evening doing some work in the bathroom. Stropping would not bring back the edge, but less than two minutes on my DMT diamond rod had it razor sharp again. The ease of sharpening 154cm is a beautiful thing as a certain knife reviewer would say.
 
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Always cool to learn a bit about the history of steels, but the thing that stood out the most to me, and actually made me gasp and exclaim out loud was the tungsten content of T1 (18 friggin percent!). Also really cool to learn that BG-42 is so similar to 154CM, I thought it had completely different composition, granted I've never had a knife made of it, aside from the Mantis that is totes legit 100% real no lie BG-42.
 
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