- Joined
- Oct 5, 2005
- Messages
- 2,400
Noticed a lot of custom makers switching over to this powdered steel version of 154CM for their stainless knives. I've always liked 154CM for it's overall ability to hold an edge and ease of sharpening to get that keen edge. It's a good user steel. This stuff can be hardened an extra point or 2, not to mention better carbide distribution and finer grain structure.
You've (undoubtedly) done testing on this steel - how did it hold up? Any plans on using this on a future sprint run, or maybe a Mule (after the several steels you already have lined up)?
You've (undoubtedly) done testing on this steel - how did it hold up? Any plans on using this on a future sprint run, or maybe a Mule (after the several steels you already have lined up)?