154CM Steel - Keep trying it but I'm still not a fan

retzius

retzius

Joined
Sep 17, 2009
Messages
1,102
Hi guys.

I have really been trying to like 154CM steel but I just am not a fan... I have tried the Benchmade variety and the Gerber variety, and I just find it to be nothing more than a fair choice for my needs. While I find it to take a nice sharp somewhat toothy edge I find that it is very prone to chipping if the edge become thin. In addition, I find that Benchmade in particular runs the steel at a very high RC to increase its edge holding ability but as a result makes the steel too brittle. Gerber seems to run the steel at a lower RC but as a result I find it no different in its durability and edge holding ability than a nicely treated AUS-8 but at a much higher price.

I still find the price/performance stainless steel king to be SOGs AUS-8 steel. Its cheap, durable, holds a good edge, is easy to sharpen, and very rust resistant. The next level of performance is readily available but at a much higher price point. So far, 154CM does not seem to deliver on its promise.

Have I just had bad luck or has anyone else had the same experience?
 
I have had one issue with the 154CM Griptilian with the edge chipping a little bit. I was chopping a small branch (under 1/4") and I noticed the small chip. When I sharpened it, it came out so I learned a lesson, use another knife to chop because for slicing and cutting 154CM has been a dream. It holds a nicer edge compared to my AUS-8 CRKT. On a small slicing blade it is great. For chopping and other more utilitarian pursuits (ie; big fixed blades) not so much.
 
I haven't and I use two Griptilians fairly regularly (full and mini) doing wood shaving and notching.
 
Does anyone know what RC the different companies run their 154CM at?

I remember reading somewhere that Benchmade runs it rather high at around 62 but Gerber keeps it low at about 58.

Im not sure what Emerson prefers..
 
Last I checked Benchmade runs 58-60 or 59-61.

The only time I've had it chip is under 30 degrees inclusive.
 
It seems from what I found online that Benchmade runs it at 58-61 and Gerber runs it at 57-59.

That would explain the difference that I am seeing.
 
I have several custom fixed blades made with 154CM, and have seen no instances of chipping. The knives I have were stated to be between 59 and 61 RC. I sharpen with an EdgePro Apex. The angle of the edge on these knives is 24 degrees. These knives are used for processing dead animals, and have given sterling performance.
 
retzius said:
Hi guys.

I have really been trying to like 154CM steel but I just am not a fan... I have tried the Benchmade variety and the Gerber variety, and I just find it to be nothing more than a fair choice for my needs. While I find it to take a nice sharp somewhat toothy edge I find that it is very prone to chipping if the edge become thin. In addition, I find that Benchmade in particular runs the steel at a very high RC to increase its edge holding ability but as a result makes the steel too brittle. Gerber seems to run the steel at a lower RC but as a result I find it no different in its durability and edge holding ability than a nicely treated AUS-8 but at a much higher price.

I still find the price/performance stainless steel king to be SOGs AUS-8 steel. Its cheap, durable, holds a good edge, is easy to sharpen, and very rust resistant. The next level of performance is readily available but at a much higher price point. So far, 154CM does not seem to deliver on its promise.

Have I just had bad luck or has anyone else had the same experience?
Click to expand...

Nutnfancy has a good review about 154cm. He reviewed the bark river std line made with 154cm.
 
Mannlicher said:
I have several custom fixed blades made with 154CM, and have seen no instances of chipping. The knives I have were stated to be between 59 and 61 RC. I sharpen with an EdgePro Apex. The angle of the edge on these knives is 24 degrees. These knives are used for processing dead animals, and have given sterling performance.
Click to expand...

Are you sharpening your 154CM to 24 degrees inclusive(12 degrees per side)? I find that especially with 154CM at the higher RC that if I sharpen below 30 degrees inclusive (15 degrees per side) that it starts to chip easily.
 
I found out that Emerson also runs their 154CM at 57-59 RC. They are of the opinion that the 58-61 that Benchmade runs their steel is just too brittle...

Food for thought.
 
retzius said:
Are you sharpening your 154CM to 24 degrees inclusive(12 degrees per side)? I find that especially with 154CM at the higher RC that if I sharpen below 30 degrees inclusive (15 degrees per side) that it starts to chip easily.
Click to expand...

Have you fully rebeveled the edges? I am curious if you may be seeing the affects of burnt edges from the factory.
 
I am waiting to see how 154CM works on my Emerson (have not owned it long enough) as far as the "Hard use" goes, Taking into consideration the chisel grind it has done well, so far. I have had good results with my Benchmade edc's at 40* on the Sharpmaker, but "edc" is light duty for me.
 
Steel130 said:
Have you fully rebeveled the edges? I am curious if you may be seeing the affects of burnt edges from the factory.
Click to expand...

By "burnt edges" are you referring to heat from the sharpening belt/wheel messing up the heat treat?
 
The 154 in my Emerson gives me great performance, and I have several other knives in it as well. As long as you don't bring the angle down too low it is a solid everyday steel
 
retzius said:
By "burnt edges" are you referring to heat from the sharpening belt/wheel messing up the heat treat?
Click to expand...

Yep. I know it has caused issues in the past for people. And some think it was what led to S30V having a reputation for being chippy.
 
Mannlicher said:
I have several custom fixed blades made with 154CM, and have seen no instances of chipping. The knives I have were stated to be between 59 and 61 RC. I sharpen with an EdgePro Apex. The angle of the edge on these knives is 24 degrees. These knives are used for processing dead animals, and have given sterling performance.
Click to expand...

Is that on the 24degree setting or do you use an angle cube for 12degrees?
 
I have a Benchmade 140 that I used into the ground as a camp knife over the course of 9 years in Montana. Temperature ranged from -30F to 106F while hacking at pine trees, and beheading/skinning any critters that ended up in my mouth. No chips, but I wore most of the black coating off of the blade before bringing the knife into Benchmade to have the blade replaced.

Once the blade was replaced, I put my own edge on it at 34 degrees inclusive and now it serves as my ladies "hot-dog stick maker" when we are in the woods. I now use a Busse TGLB for bigger tasks and either a BM 3550 or BM 520 for smaller stuff. Both of the BM's have 154CM. The 3550 has been to hell and back, and had to be rebladed recently due to being sharpened what I can only guess at close to 200 times (lots of metal missing).

As shown, my experience with Benchmade 154 has been positive, but if it doesn't work for you, it doesn't work. Every Honda I've ever owned has broken down in some nasty way and left me calling for help... However, every BMW I've ever owned has NEVER left me stranded, and when I had an issue, I could fix it relatively easy, and way cheaper than my Hondas. Needless to say, I don't own Hondas anymore.

If a steel talks to you, don't fix what isn't broken.
 
I'm glad Benchmade runs their 154CM harder, I wasn't aware of any change in that area. My only question is what are you cutting that your edges are chipping out and making you unhappy?
I've used a mini grip in 154CM for years and have yet to chip the blade. Granted, I don't use it to cut just anything, but it does fine for wire stripping, high pressure cutting (thick cardboard) and other everyday stuff. I just happen to be a bit more fond of S30V in Benchmades.
 
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