Cpm s90v

[Gossman Knives]

You guys that have or still work with it, how do you like it? Pros/cons.
Thanks
Scott

 

[Alpha Knife Supply]

Contact Phil Wilson. We have four S90V knives made by Phil.

Pros & Cons from a user:

Pros:
• The edge holding surpasses any steel I've ever tested
• It is surprising tough

Con:
• Don't let it get dull. It is hard to sharpen

 

[J. Rosa]

That pretty much sums up my experience. Great for small blades and kitchen knives.

 

[Gossman Knives]

Thanks for the info
Scott

 

[Stacy E. Apelt - Bladesmith]

I have made a few kitchen heavy use blades from it ( for a Chinese restaurant).
It isn't too hard to grind, but post HT it is real tough. Get the finish where you want it before HT, and take the edge to about .010".
After HT, re-sand to get a satin finish, and sharpen with diamond, then finish on a fine stone (1000-4000) and polish the edge on leather.
Once established, the edge is not hard to keep sharp with quick touch-ups, but as said, if it gets chipped or extremely dull, it has to be re-sharpened fully.

Just remember the rule for super sharp professional slicing knives -
thin is good....but thinner is better......and thinner than that is perfect.
All a blade needs to be is thicker than the edge, so all the metal wider than the blade is after the first 15-20mm ( 1/2 to 3/4") is excess weight and thickness. I now never make a kitchen blade thicker than .100", and most are around .060".