154CM for kitchen use?

R

rlinger

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Planning to make a few small kitchen knives for Christmas gifts sometime later this fall. First I want to make a couple bird and trout knives.

I was going to order some 440C this week for the kitchen knives. After doing a little shopping I found that 154CM is supposed to be more corrosive resistant and more wear resistant than 440C (according to a Crucible Steel write up). With 154CM I could use the same steel for both bird and trout knives and the kitchen knives.

Can anyone advise me on 154CM as a good choice for kitchen knives?

I was thinking that ATS-34 was less corrosive resistant than 440C and is why I chose not to use it for kitchen use. However, ATS-34 and 154CM are supposed to be interchangable steels!

Please advise; RL

A side note: I would like to use a CPM steel (s30v or s60v) except for reports about poor polishability. I want high sheen on the blades.
 
ATS-34 and 154cm are virtualy identicle. eigther would make a good kitchen knife if properly heat treated.

From my understanding 440c has the highest corosion resitance of all stainless steels due to its 17 percent chromium content. But you sacrifice a little edge holding and toughness.

Either steel would make a good knife.

Don't know about the polish, but I have a harder time with ATS-34 than I do with carbon steels.:confused: I would like to give s30v a try and do some comparisions when I get a chance.

Good luck
 
We use a goof up knife in the kitchen every day thats 154cm. If you don't wipe it dry it will rust on you but it's the best knife in the kitchen. The reason it ended up there instead of being sold is it got a little thin. Turns out thin makes a great kitchen cutter.
 
That's interesting. Crucible's write up claims 154CM is more corrosion resistant than 440C. Maybe 440C is less of a choice for kitchen stuff.

Thanks; RL
 
i have used all three for culinary knives for the past five years. 440c has the best rust resis, of the three. hands down, for pro chefs i have use the ats/154. for common folk
that leave the knife wet in the sink. i use 440c also its alittle easier to touch up the edge for the non-knife nut. i how use s30v for te pro chefs and all the rest of the culinary line is 440c.
 
Laurence, what thickness are you generally using for paring and small chef's knives? Where are you getting the best price on steel?
 
peter, i find 3/32" the best even on the paring/steak. the chefs i hand profile but the chop and paring i have laser cut by admiral steel to keep the time down on a full 3 1'2 flat is time consuming enought. their my best seller and one day my design might make it into print :) also crucible can claim what they want 154 is no were near 440c in the rust resistance. s30v is real close.
 
I think I'll go with the s30v. If I get tight for bucks I may go with 440C for the first few kitchen knives. Thanks.

Roger
 
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