About fed up with my CPM-154 steel

Oooops James, I didn't state that "matter of opinions" correctly - what I was trying to say was that many of the posts in the thread I linked to were "opinions" rather than facts and chemistry. There are some posts where folks have experience with 14C28N and other high end steels. Their "opinions" carry much more weight for me, than folks who are basing their "opinions" on % of carbon or volume of carbide rather than carbide size. I think we all agree it's very important for the carbides to be small? Of course, what is "small" {g}. That's why we work to get a very fine grain size with carbon steels.

I agree with you 100% that carbide size and volume are important. The percentage of carbon in a steel is not necessarily an indication how good the steel will be for a blade - not by any means. But, as you said, the "chemistry" involved concerning the type and amount of alloying components, chromium, etc have a BIG impact, and also how the steel is made. AND, just as important is the geometry of the grind and what the intended use of blade is - fine slicing of meat 'n veggies, or chopping wood.

Ken H>
 
Have you tried RWL-34 from Erasteel? The distributor is DAMASTEEL directly, they use RWL-34 and a powdered form of 12C27 to make their Damasteel.

It is quite popular in South Africa and a lot of makers love it for its polishing ability and it cleanliness. From those that have used it extensively (Des Horn, Neil Schutte etc) they have never had an issue with it.

If you really want the bees knees of stainless steels IMO it is Nitrobe-77. But your heat treat needs to be perfect.
 
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