Which takes the finest/keenest edge?

Gunsnknives

Gunsnknives

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Mar 26, 2011
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I am considering "lesser" steel knives as of late in the pursuit of the keenest edge. I love my super steels but have found a new appreciation for the keen edge that 154 CM takes. I am currently playing with my BM Rift in 154CM at about 10 deg/side and it is amazingly sharp. It easily and consistently passes the HHT (although at this point I realize sharpnesss is more academic than practical) and it has me thinking about edges...:rolleyes:

So I guess my question is, between 154CM and VG10, which takes the keenest edge?

Thanks!
 
Between those two, I'd say vg10 gets sharper more easily. In reality though, the absolute maximum attainable sharpness for different types of knife steel are all about the same, or at least close enough that no human would be able to tell them apart, the difference is how easily those steels reach that level of sharpness. As for the steel that gets the sharpest for me, I find shirogami white #2 takes an absolutely ridiculous edge quite easily but is normally only found in Japanese kitchen knives. Cpm-m4 also takes an absurd edge without too much effort. Overall, it seems the carbon steels are easier to get to the scary sharp point, but as I said earlier, with enough skill and time to kill pretty much all steels top out about the same.
 
VG-10 in my experience. My Spydercos in VG-10 can take some insane edges.
I've read it is often used in the horticulture business for pruning implements, and it was also targeted at chefs.
 
Funny you said you are playing with the Rift. My Rift is by far my best slicer. I don't know why but it just gets a edge a step or two sharper than any of my other knives. I am running a 17 degree edge.
 
I've found with my sharpening that both steels tend to sharpen up just about identically. I can't tell a difference between the two with my own edges on them and while I'm not the best sharpener to ever live I think I do a great job overall. I do notice performance differences, though. The VG-10 is more stain resistant and the 154CM that I've used tends to chip less and hold a better edge. I prefer the 154 for that, but I would love some kitchen knives in VG-10 sometime.
 
In my experience, VG-10 takes an edge easier and takes a really keen edge.
154CM does as well, but in my experience, VG-10 takes a slightly keener edge, while 154CM will hold an edge for slightly longer.
 
I haven't had much if any experience with 154CM, however VG10 is another matter. A family friend LEO had me sharpen his knife a Camillus black coated knife before christmas, I think he got it from walmart and boy that poor thing has seen better days.

VG10 takes a fine edge, however it's nothing special imho. I would say it's maybe comparable to most steels as far as edge "sharpness" goes.
Both my Elmax ZT561 and the VG10 camillus were sharpened to 20 degrees~ using DMT aligner.
I observe my edges under 400x magnification before anyone asks how I know.
 
I can get a consistently better edge on VG-10 (on various Spydercos) than 154CM (on Benchmades and Leathermans). A couple other less costly steels that I've been able to get consistently fine edges on are Sandvik 14C24N, AUS-8, and 1.4110 (Vic SAKs).
 
Thanks for the input folks.

To answer Big Red, HHT stands for Hanging Hair Test. Check it out on YouTube.
 
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