Ok, so I think i've fallen in love with 154cm...

S

SuzukiGS750EZ

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Dec 30, 2008
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It seems to hold an edge a while, i forgot i had my benchmade ascent in 154cm. I've had that 8 years. My question is, because i didn't know much about knives at an extremely young age. What are the good points and bad points of 154cm? Chipping, rolling, sharpening etc. Is it comparative to s30v in any way? The harder the steel the easier it is to ruin? Most of my knives are that of softer steels and i can sharpen well. 154cm takes longer!
 
I like 154cm at a little higher hardness (60rc) it holds a edge very well like that and seems to sharpen better but not easier. S30V is a upgrade to 154cm and has a higher wear resistance that should make it harder to sharpen but I think its easier. All the newer steels will take longer to sharpen but that's why they created diamond stones. :p
 
In my use, 154CM still outshines S30V...154CM holds a wicked edge, and is reasonably easy to sharpen.
 
S30V steel was designed and produced specifically for knives and generally speaking it's better than 154cm. If I remember right 154 steel is used in turbines. But when we compare steels particular heat treat can make a big difference. Also some steels can take higher hardness than others without becoming too brittle and exposed to chipping. Usually those steels are high carbon, non stainless tool steels such as M2. There are many good articles and charts of steel comparison that you can find online.
 
Ditto, mete!
I chose CPM 154 for my Metro Razor. This is my sharpest folder. :thumbup:
 
Personally I prefer s30v but they're both great steels. I truly think it's all splitting hairs when it comes to the s30v-154cm-vg10 deal.
 
The only negative and not to me personally is it's not the latest greatest super steel. It's just a great all around steel and very forgiving in my hard uses.
 
Mr. Clean said:
Personally I prefer s30v but they're both great steels. I truly think it's all splitting hairs when it comes to the s30v-154cm-vg10 deal.
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+1
I’ve always like 154cm. With the exception of one knife I’ve found that its easy to sharpen takes a nice edge and has decent edge retention.
 
SuzukiGS750EZ said:
It seems to hold an edge a while, i forgot i had my benchmade ascent in 154cm. I've had that 8 years. My question is, because i didn't know much about knives at an extremely young age. What are the good points and bad points of 154cm? Chipping, rolling, sharpening etc. Is it comparative to s30v in any way? The harder the steel the easier it is to ruin? Most of my knives are that of softer steels and i can sharpen well. 154cm takes longer!
Click to expand...

I have never heard of issues of 154CM chipping or rolling when used as a slicer. It holds an edge very well. It responds well to sharpening using ceramics. It is somewhat harder to sharpen than some other steels, but that goes hand in hand with good edge retention.

I can't think of any negatives. I suppose I would not want to use it for a chopping blade. But it's great for cutting and slicing.

I think it's great stuff.
 
J.Mattson said:
+1
I’ve always like 154cm. With the exception of one knife I’ve found that its easy to sharpen takes a nice edge and has decent edge retention.
Click to expand...

+:thumbup: I concur. My BM 690, EDC "world beater" was my first experience with 154CM.
real easy to get hair poppin' sharp, and stays sharp!
 
154cm was my favorite steel too... until I discovered VG10. But I wont start a war. 154CM is very good stuff.
 
Between these stainless that I own - S30V, 12C27, D2, and maybe another or two that I can;t think of at the moment, I like 154CM the best. Like the Sandvik, it can be sharpened very crisp and very sharp without much fuss.
 
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