who uses 15V?

don't think so, the carbides of properly HT'd carbon steels would be smaller than what you get out of the CPM process anyway. Without the extra alloying, there isn't anything slowing down the carbon and requiring high temps. A homogeneous mix in the austenite comes much easier, I believe.
 
hardheart said:
don't think so, the carbides of properly HT'd carbon steels would be smaller than what you get out of the CPM process anyway. Without the extra alloying, there isn't anything slowing down the carbon and requiring high temps. A homogeneous mix in the austenite comes much easier, I believe.
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Interesting. I'll have to look into a couple more high carbon steel knives. :thumbup:
 
Harleyfx69 said:
so what would be a very good steel for making a set of kitchen knives out of ?
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You're talking about 15V? It seems not unless it's mostly deboning work. According to Butch it seems that the coarseness of the edge due to unusually high carbide volume limits how fine of an edge can be achieved.
 
One of the best choices for kitchen knives [and other types ] is CPM154 !
 
mete said:
One of the best choices for kitchen knives [and other types ] is CPM154 !
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We agree! :)

I have a custom in CPM154 and it's edge retention is great. Add in the high stain resistance and ease of sharpening and it's on par with VG-10. :thumbup:
 
i use cpm154 for SS in the kitchen
and O1 for my carbon (cant get 52100 in thin sheet stock or i would use it )
 
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