I had heard these two steels were similar when I first started making some knives. So after making some 5160 blades, I decided to buy some 52100 fro Aldo. When I looked up heat treat recipes, this is where I realized these steels are similar, but also quite different. So I followed the recommendations of doing the triple quench and this is what I am noticing between the two. With a 20 or 25 degree edge, my 5160 blades feel very sharp, and will shave hair. However, they feel like they pull the hair a little before they cut it, and they have that kind of "toothy" edge feel, like its biting into your skin. The 52100 blade (1/4" thick, and built like a tank, to the point where I COULD NOT put anything more then a 25 degree edge on it) doesn't feel nearly as sharp, yet it is. Its so sharp that it shaves hair without any pulling, right to the skin. The hairs literally just pop off. This is WITH a 25 degree edge. So my question to you guys with more knowledge then I...... Is this due entirely to the finer grain caused by the higher grade steel using the triple quench? BTW, I only have hardness files to test the hardness. I aimed for about 59 RC for both steels, and my 55 rc file can't even scratch the polished surface, and the 60 RC file will leave slight scratches on the 52100, and will bite into the 5160 a bit easier. So I am guessing I am pretty close to 59 with the 52100, and a little less with the 5160.