Sharpening 154CM vs CPM154 vs 13C26

[redsquid2]

I have one knife of 13C26. I have several of 154CM. I used to have one of CPM154.

Is it my imagination, or is 154CM easier to sharpen? Seems that way to me. Might be because I have more 154CM than anything else, so I get more practice with it.

What do you think?

 

[redsquid2]

Hmmm. The 154CM might be softer. It was hardened by Texas Knifemakers Supply, and they say that they just harden to the optimum hardness for a particular steel, but they don't say exactly what that hardness is.

My CPM154 was hardened to 61, I believe.

The 13C26 is my Buck Vantage, and I don't know what hardness it is.

So maybe I just asked an unanswerable question.

 

[Obsessed with Edges]

Here's a thread asking about Buck's spec for the Buck Vantage 'Avid' model in 13C26. Apparently they're aiming for RC 58-59 (or up to 60; edited), which sounds about right for a steel like this:
http://www.bladeforums.com/forums/showthread.php/734913-Buck-13c26-RC

The 154CM/CPM-154 blades will have somewhat higher chromium carbide content, so abrasion-resistance should be higher. That might make the steel seem a bit 'harder' on the stones, depending on what you use to sharpen it (likely would be difficult in re-bevelling on Arkansas stones, for example). All that being said, if you use diamond or silicon carbide hones for it, you may not notice much difficulty with it, as compared to the 13C26. If anything, the 13C26 may show a slightly greater tendency to hang onto burrs (due to lower RC hardness -> i.e. greater ductility), but even that shouldn't be a big deal at the spec'd hardness stated for it. Sometimes, steels at higher hardness can actually be easier to sharpen (even a joy to sharpen, when they're really 'right'), because the burrs don't get in the way like they might do if at lower hardness.


David

 

[redsquid2]

Thanks, Obsessed. Very informative.

I have been using diamond plates, almost exclusively, for better than a year now.

 

[Obsessed with Edges]

Found this on Buck's own site; the link relates to a different knife model (Paradigm), but they treat all the 13C26 to the standard quoted below:

( quoted from site found here: http://www.buckknives.com/product/paradigm-knife/0336FAM01/ )

"13C26 SANDVIK
Provides great edge retention and hardness for wear resistance and strength. Also difficult to resharpen yourself, but is a great steel choice. For best performance, we harden to a standard Rc 58-60."

David

 

[David Martin]

None of these steels are difficult to sharpen using the right stone. Which it sounds like you are. Plus, a difference could be noticed if the heat treater uses a cryogenic soak. DM

 

[The Aflac Duck]

Wouldnt cpm154 have much more even and finely distributed carbides, thus making the carbides grind away more easily? Kinda like how cpm-d2 doesn't take a toothy edge like ingot D2; since the carbides are finer and distributed better.

Carbides are much harder than the steel itself...
Idk, makes sense to me.

 

[Obsessed with Edges]

Wouldnt cpm154 have much more even and finely distributed carbides, thus making the carbides grind away more easily? Kinda like how cpm-d2 doesn't take a toothy edge like ingot D2; since the carbides are finer and distributed better.

Carbides are much harder than the steel itself...
Idk, makes sense to me.

I wondered about that too; I haven't tried CPM-154, but was aware it's carbides should be finer than 154CM's, at least. Better ease of grinding is the goal of the CPM process. With the right hones, like SiC or diamond, or quality AlOx not prone to glazing, I'd think it shouldn't matter much anyway, as compared to 154CM, which itself shouldn't be difficult with such hones.


David

 

[David Martin]

I have a Buck 110 with cpm-154 steel and it doesn't require any more work than the 154cm steel. I sharpen them both on a Norton SiC stone and finish them off on the fine India. The cpm-154 does take the better edge. Like a step up. DM