stainless better than S30V?

i believe they started with the sikayos.

wouldn't be surprised if the sebenza is s35vn by 2011.
 
MORIMOTOM said:
i believe they started with the sikayos.

wouldn't be surprised if the sebenza is s35vn by 2011.
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It's a hell of a steel in the sikayo, incidentally.

That said, my advice to the OP is to buy the knife with the design he likes the most and not get caught up in alphabet soup with the steels. S30v works just fine, so do vg10, d2, 440c, 1095, 1084, so on and so forth. I could use a case tru sharp sodbuster for 98% of what my zdp189 caly III can do.
 
morrowj_98 said:
D2 actually isn't stainless....but it is about as close as you can get to being stainless....without being stainless if that makes any sense. :p
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You have a way with words, Johnny!!:D

Morrowj is right, D2 is not technically a stainless, but I've really never had a problem with rust spots on any of my D2 knives. A couple of tiny dots on my BM 710, but those were easily removed with an eraser. That being said, I love D2 knives. I love the edge they take and I really like the edge retention. Another one I'd put my support behind, which I believe has already been mentioned is CPM 154:thumbup: Great edge, easy to sharpen, damn good retention. Sure it doesn't hold it quite as long as S30V or some of the other tougher steels, but to me the ease of sharpening is a fair trade off, and it performs splendidly in nearly all scenarios.
 
jazzandmetal said:
If S30V sucks so much why do so many high end makers use it?
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Haha don't worry, S30v doesn't suck. My wife's Haslinger kitchen knife in S30v cuts like a laser. Once a month I hone it for 20 seconds on the belt sander with a leather belt/green compound and she's gtg.:thumbup:

has.jpg
 
Out of curiosity, outside of Kershaw, what production manufactures are actually using CPM 154?
 
I like SG-2 better than S30V and ZDP-189. Harder (when heat-treated by KAI/Kershaw at least) than S30V, keeps an edge around as long as ZDP-189, and is easier to sharpen than either S30V or ZDP-189.
 
While a steel that's still new and is not used in many blades CTS-XHP is one to look out for.
 
richw said:
Out of curiosity, outside of Kershaw, what production manufactures are actually using CPM 154?
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Emerson uses it very well. I don't think most people will even tell the difference between the "good" steels. Hell, 400c is a very good steel and you hardly ever hear about it anymore. I"m not crazy about the super hard steels that are really hard to sharpen without a rig like an Edgepro.
 
mmarkh said:
Emerson uses it very well. I don't think most people will even tell the difference between the "good" steels. Hell, 400c is a very good steel and you hardly ever hear about it anymore. I"m not crazy about the super hard steels that are really hard to sharpen without a rig like an Edgepro.
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154CM and CPM 154 are not the same steel....

Emerson uses 154CM...


richw said:
Out of curiosity, outside of Kershaw, what production manufactures are actually using CPM 154?
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They use some 154CM, Not CPM 154.... ;)
 
richw said:
That is kinda my point, as far as I can tell, with the exception of a few Kershaw in CPM 154, I can't find many knives in that steel.
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There were limited runs using it.

CPM 154 isn't cheap.
 
Ankerson said:
There were limited runs using it.

CPM 154 isn't cheap.
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Is it more expensive than S30v? I have no idea.

Cost wise how does it compare to zdp 189, vg 10, and/or m390?

Just curious. Its kinda weird, everybody "knows" that cpm 154 is better than 154 cm, but I haven't seen any like direct comparisons or sow how much it is better at anything specifically.
 
richw said:
Is it more expensive than S30v? I have no idea.

Cost wise how does it compare to zdp 189, vg 10, and/or m390?

Just curious. Its kinda weird, everybody "knows" that cpm 154 is better than 154 cm, but I haven't seen any like direct comparisons or sow how much it is better at anything specifically.
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I wish a few knife makes would ring in to explain it. :thumbup:

They can do a much better job and give more details. :)
 
Here is what 2 custom makers said about it in another thread. :)

Phillip Dobson said:
Crucible makes both 154CM and CPM154. The foreign equivalents are ATS-34 (standard), and RWL-34 (powdered).

I love the edge that CPM154 takes. It's very easy to sharpen, too.
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Daniel Koster said:
CPM154 doesn't cost me much more than 154CM...so if you're paying extra...;)


That said, CPM154 is now very hard to get !!


But it has been around for some time now...and many custom knifemakers use it (myself included).


IMHO, it is the best user-friendly stainless steel. S30V holds an edge longer, but is harder for some users to sharpen. 13C26 (and all its variations) is more stainless and is easier to grind/polish, but the edge doesn't last as long.

CPM154(154CM, ATS-34, etc) is the best all-around.....for makers, buyers, for sharpening, for edge-holding.

In other words, there are other steels that will outdo it in one category, but none (AFAIK) that will outdo it in ALL categories.

Make sense?

Dan
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Ankerson, thank you for your replies.

You have any thoughts on chipping/hard use on cpm 154 vs s30 (or 154cm vs s30v)?

I know that Bark River likes cpm 154 for some of their knives (like the bravo s1), but they also used 12c27 on large bowies.
 
Slim to None said:
It's a hell of a steel in the sikayo, incidentally.

That said, my advice to the OP is to buy the knife with the design he likes the most and not get caught up in alphabet soup with the steels. S30v works just fine, so do vg10, d2, 440c, 1095, 1084, so on and so forth. I could use a case tru sharp sodbuster for 98% of what my zdp189 caly III can do.
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:thumbup: Best advice in the thread. Buy from a quality maker/manufacturer and any of these steels will be just fine. The differences between the types, when treated correctly, will be quite minor.

That said, us knifenuts do like to explore and accumulate way more blades than we actually need, so you might start a checklist of your own and start with a good S30V blade as a baseline, then add to your collection a diverse sampling of the other good SS's blades such as the ones being mentioned. Part of the fun to be had is personal discovery and experience. Enjoy what you want because the only rule is - Don't buy no ugly knives ! :D The rest is wide open!
 
my wife's haslinger kitchen knife in s30v cuts like a laser. Once a month i hone it for 20 seconds on the belt sander with a leather belt/green compound and she's gtg.
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rofl :d
 
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