comments on 154cm wanted

Michael thanks for the succinct explanation of the steel properties. I gained more knowledge from your one paragraph than I have from some of the three page techno diatribes.
 
A tip that breaks off without abuse is due to overheating during hardening or grinding.154CM is a very fine blade steel . You would never be unhappy with a knife with 154CM.
 
154CM is the best stainless steel in my opinion. In fact, I've gone over to buying nothing but 154CM in all of my folders. I do have some VG-10 and 440C but I really like the 154CM over the other two when it comes to sharpening, edge retention, corrosion resistance.
 
ChuteBaer-TRS1.jpg
It's what I carry! I stake my life on it every day. Nuff said! Mike
 
mmmotorcycle said:
From Sal on the Spyderco site. It's precipitation hardened so it hardens when friction is applied to the edge. Essentially it comes out without any heat treat at 58 RC. The serrated Salts have been known to top out at 68 RC at the very highest after a lot of extra heavy duty work, ie lots of cardboard cutting ansd tire cutting.
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Cool, I have to try it myself - should not be to hard to try, but really hard to believe, sounds more like heavy PR.

Metallurgical part of it very misteriuose. If so why not everybody just make all knives out of H1 and then do some heavy duty work as part of processing? Should not be too hard to automate this. It sounds too easy to achive 68HRC on edge by just using it. Imagine super corrosion resistant blade with 68HRC edge!

BTW I remember Sal telling me about 0.2% Nitrogen being patr of CPM S30V composition few years ago on this forum.

Bokers X-15TN with Nitrogen did not get too much credit. Also it - how did they test hardness on the edge? This test require steel to be flat.

Thanks, Vassili.
 
Purchased a griptilian 551 with 154-cm last week and was a little concerned about the steel having never owned a knife with this blade material previously. This thread qualmed my worries. Almost doubled by paying price going to a dejavoo. Thanks for all the good stuff posted: Alvinbigdog
 
nozh2002 said:
Cool, I have to try it myself - should not be to hard to try, but really hard to believe, sounds more like heavy PR.

Metallurgical part of it very misteriuose. If so why not everybody just make all knives out of H1 and then do some heavy duty work as part of processing? Should not be too hard to automate this. It sounds too easy to achive 68HRC on edge by just using it. Imagine super corrosion resistant blade with 68HRC edge!

BTW I remember Sal telling me about 0.2% Nitrogen being patr of CPM S30V composition few years ago on this forum.

Bokers X-15TN with Nitrogen did not get too much credit. Also it - how did they test hardness on the edge? This test require steel to be flat.

Thanks, Vassili.
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I'm afraid my knowledge on how they test the steel hardness is limited. I my info comes from a thread from quite a while ago. I'll take some time to find and give you the link.
 
Wow, a shame, and very collectable. Factory stuff, what can I say. We have never had any trouble with any of these! Mike
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Et tu said:
My Gerber had 154CM written on the blade. And the tip chipped off, without use, AFAIK.
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Mete, the metallurgist pre-answered that one:

mete said:
A tip that breaks off without abuse is due to overheating during hardening or grinding.154CM is a very fine blade steel . You would never be unhappy with a knife with 154CM.
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As you have read in my earlier posts, I am leery of Gerber quality these days. Sometimes it is there, sometimes not.
 
mmmotorcycle said:
I'm afraid my knowledge on how they test the steel hardness is limited. I my info comes from a thread from quite a while ago. I'll take some time to find and give you the link.
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I start asking this as a separate thread on Spyderco forum. This is off topic here. I already have some links. Looking forward to hear what Sal will say.

Thanks, Vassili.
 
wow H1 at 68?

IIRC Benchmade quit using it on their dive knife because they weren't happy with the edge retention and switched to X15 TN...
 
mete said:
A tip that breaks off without abuse is due to overheating during hardening or grinding.154CM is a very fine blade steel . You would never be unhappy with a knife with 154CM.
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i was unhappy with my griptilian bm 154cm! i guess it must have been a defective knife from benchmade! that sucks!:barf:
 
Redguy said:
I use and abuse Camillus Cuda Quik-Action Tanto with 154CM since 2002. Never chipped, never rolled. Once I dropped it tip first to ceramic tiles from shoulder height (ouch) and all the damage the blade suffered was slight dulling. 154 CM is wery good stuff if done right. :thumbup:
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I have no experience with 154 CM from Benchmade. But I am very impressed with 154CM heat treated by Paul Bos - any 154Cm from Buck. Unfortunately Buck turns 420HC for everything - very old company what to expect? But when they wake up for a moment - they produce really good stuff!

Thanks, Vassili.
 
StretchNM said:
If I'm not mistaken, Benchmade uses Paul Bos for all their heat-treats.
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Most likely you are mistaken. First of all Bos not doing M2 - his equipment can not handle such a high temperature, and Benchmade not so far ago before it start going down had knives with M2. Also usually on the blades treated by Bos there is his logo. And I doubt Buck will do this for their competitors.

Thanks, Vassili.
 
Michael Lovett said:
Although cliff Stamp in another thread was saying how much it and 440-c chipped, and how much better AUS-8 and 420 are.
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That is a horrible misrepresentation of what I said. To be FACTUAL, I said that the edge stability of 440C and 154CM are low because they contain very large segregated carbides which induce blunting by micro-chipping. Here is an actual picture :

ats_34_carbide_landes.jpg


This shows a carbide being torn out. This causes chipping on the 10-micron level, which induces rapid initial stage blunting with highly polished edges at low angles which is why the edge stability (as defined by Landes/Johnston) is low.

Now if you don't want the ability to hold a highly polished edge at low angles then high wear steels like 154CM, D2, etc., can of course be very useful, as was seen in the very long term slicing test on the Sorg blade in the review.

-Cliff
 
I have a couple of benchmade 154cm (and some in ats-34 too) knives and i overall like the steel. I like so many others have stated have never had it chip. My only real complaint about it is that due to its relative low chromium percentage (14%) for a stainless steel it is more apt to staining or rusting then other stainless steels. I current fav steel is s30v and I prefer it to vg10/ats-34/154cm.

Back to the original posters point.... its kinda unfair to compare toughness or any other attribute of 154cm (or pretty much any stainless steel) to the high carbon steels because the high carbon steels are tougher a different animal all together
 
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