- Joined
- Jan 17, 2003
- Messages
- 202
I have started collecting knives about 5 years ago, but due to my limited budget, I have only about 15 knives total and most of them in 154cm steel.
I have read alot of posts and I'm having problem with finding a stainless that would keep a decent edge (need to be around 59 Rc) and not have the tendency to chip.
Most of my knives are BM, I did have trouble with a couple of them chipping, but is 154cm the best "traditional" stainless? Is there a huge difference between manufacturers tempering techniques on the same steel (I also did have a Microtech a while back and it did chip more than BMs)?
I'm not interested in s30v or any powder steels because I still don't think the cost justifies their performance yet.
I have read alot of posts and I'm having problem with finding a stainless that would keep a decent edge (need to be around 59 Rc) and not have the tendency to chip.

Most of my knives are BM, I did have trouble with a couple of them chipping, but is 154cm the best "traditional" stainless? Is there a huge difference between manufacturers tempering techniques on the same steel (I also did have a Microtech a while back and it did chip more than BMs)?
I'm not interested in s30v or any powder steels because I still don't think the cost justifies their performance yet.