Try different steel, which one?

black mamba said:
Is this one something from Phil Wilson, or who else and what is it. Stuff is hard to find.
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Oh I just have a piece of bar stock originally from him yes, but S125V is back in production now so it's fairly easy to obtain.
 
I'd go for ZDP-189 or H-1.
Two very different steel types, but both are the best at what they do.
 
arty said:
My old Gerbers in 440C are not in the same league as 154cm. I think that it may depend on how the knives are heat treated and whether or not there is a cryo treatment. If treated like the Gerbers, then 440C is not so good. I do have Gerber kitchen knives in 440C, Gerber pocket knives in 440C, and Gerber kitchen knives in M2, along with a few of their regular knives in M2. Their 440C is not up to 154CM.
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I'm not sure that I trust the Gerbers to be optimal performers. What models do you have in 440C?

I still have my old Buck 110 in 440C, and while I can tell the difference in hard cutting, in odd daily cutting I find the difference to be minimal.
 
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