CPM20CV Dulls quick?

[DMG]

If it even touches the plate it will dull the knife. Any steel. Use a steak knife or a couple of paper plates under the steak.

 

[S-3 ranch]

You need a $1 store steak knife for $1 steak

 

[c7m2p3]

As others have said, factory edges tend not to perform that well no matter what the steel. I would give it a fresh edge if you haven't already. At the same time, I have also heard reports that Hogue's earlier tries at 20cv were less than stellar with Anthony Scalembrini over at Everydaycommentary reporting that he had a full on chip in his mini ritter from cutting fruit. I have had no such issue with my Mini ritter though I immediately took it out of the box and gave it a new 17 degree edge with the KME diamond plates. Until I put my own edge on a blade I am generally not going to formulate an opinion on the steel heat treat given the variability that comes with factory edges.

 

[OrangeBlueOrangeBlue]

As others have said, factory edges tend not to perform that well no matter what the steel. I would give it a fresh edge if you haven't already. At the same time, I have also heard reports that Hogue's earlier tries at 20cv were less than stellar with Anthony Scalembrini over at Everydaycommentary reporting that he had a full on chip in his mini ritter from cutting fruit. I have had no such issue with my Mini ritter though I immediately took it out of the box and gave it a new 17 degree edge with the KME diamond plates. Until I put my own edge on a blade I am generally not going to formulate an opinion on the steel heat treat given the variability that comes with factory edges.

Tony's review of the Mini RSK mentioned the grind possibly being too thin, rather than the heat treat being off, as the cause of the "ding" in his edge. That would line up with what OP experienced with cutting on a porcelain/ceramic plate. The downside of a very thin edge angle is susceptibility to rolling.

 

[c7m2p3]

Tony's review of the Mini RSK mentioned the grind possibly being too thin, rather than the heat treat being off, as the cause of the "ding" in his edge. That would line up with what OP experienced with cutting on a porcelain/ceramic plate. The downside of a very thin edge angle is susceptibility to rolling.

Odd though. I also own a spyderco chapparal which is far thinner (and so does tony). I dont think that the thinness of the grind would really start rolling the edge over for light cutting tasks. Chopping through wood or hitting a staple in cardboard maybe.

 

[Trailer_Ape]

Ok, as for the porcelain, it has not seemed to have the same effect on my other knives. Some of that could be geometry. Other than an AD10, the knife that sees the most steak is a Yojumbo and, with a Wharncliffe, less of the blade touches the plate, no?

As for the factory edge (1) I thought Hogues were hand sharpened before leaving the factory and (2) it is the most even, perfect edge I have ever seen on a production folder. So..... I kinda didn't want to m9 key with it. I've done great jobs sharpening and I have also screwed up a few.

I did strop it and it seemed to pop back quick but still not where it was before.

I will let it get a little worse before I chance sharpening it myself. I'd hate to be the reason it went from almost perfect to "meh".

I just spent a lot of time putting my Yojumbo on the EP Apex and then some stropping and couldn't get it where I wanted. Starting to think I just suck at sharpening even tho I have spent YEARS practicing on various systems.

 

[OrangeBlueOrangeBlue]

Odd though. I also own a spyderco chapparal which is far thinner (and so does tony). I dont think that the thinness of the grind would really start rolling the edge over for light cutting tasks. Chopping through wood or hitting a staple in cardboard maybe.

I think it's more about the edge angle than the thickness of the stock itself. A Chaparral sharpened at 20 DPS and one sharpened at 15 DPS will both be sharp, but 15 DPS will have less material behind the edge, making it more fragile.

 

[unwisefool]

Just pick up your meat with your hands and eat it like a man. No namby pamby knives needed.

Edit: or like a woman. They can eat steak with their hands also.

 

[OrangeBlueOrangeBlue]

Just pick up your meat with your hands and eat it like a man. No namby pamby knives needed.

Edit: or like a woman. They can eat steak with their hands also.

One of the things I love about BF is that you can never tell whether comments like this are serious or sarcastic.

 

[Blues]

One of the things I love about BF is that you can never tell whether comments like this are serious or sarcastic.

Why not both?

 

[K.O.D.]

Maybe go with USDA cooked no more than rare? Then you can just cut it with the fork.

Exactly. USDA Prime Filet RARE!

Just pick up your meat with your hands and eat it like a man. No namby pamby knives needed.

Edit: or like a woman. They can eat steak with their hands also.

Mmm, kabobs!