stainless steel

[marekz]

i am looking to purchase some stainless/semi stainless for 2 diiferent knives. the first stainless i was going to use for kitchen knives--i was thinking 440c would be my best bet.--any suggestions on this. the other stailess/semi stainless for bird and trout,utility,and small hunters--i was thinking ats-34 or cpm 154cm=--any suggestions. I use mainly O-1 for all my knives and am familiar with heat treating etc... but i havent used any others except for unkowns. thanks marekz

 

[SBuzek]

cpm 154 is also excellent for kitchen knives.
Stan

 

[Phillip Dobson]

cpm 154 is also excellent for kitchen knives.
Stan

I second that. It takes an extremely fine edge.

 

[James_Terrio]

CPM154 is far and away the most-recommended answer I got when I asked similar questions.

 

[Stacy E. Apelt - Bladesmith]

Another vote for CPM-154.
Stacy

 

[TekSec]

I love 154! Finishes great and holds an edge forever! Here's how Peters' Heat Treat processes the steel:

harden @ 1950F , soak at temp. for 30 minutes, quench w/ N2 down to room temp. We then go straight to the cryo w/ most
orders( very delicate jobs may get a 300F temper prior to cryo), -300F/ 4hrs. The parts are allowed to return naturally to room temp., then we begin the tempering
process. For ATS/154 this is 980-1020F for 2hrs. @ temp. X2 or maybe X3.

 

[Rusty McDonald]

Either CPM 154cm, 154cm or ats-34 are pretty much the same steel. but My vote is for CPM 154cm because 154cm is kinda hard to get now.