Working with CPM154CM

Thanks although I never found cpm 154 listed I did find the 154cm and I emailed them for thicknesses and sheet sizes and costs of the CPM154.
 
They had a very rough data sheet for CPM-154 at the Eugene show, but other than some information that was pretty much already available (floating around the internet and in Blade magazine), it was basically the same as the 154CM sheet. The heat treatments are the same, you'll just be getting 1-2 Rc higher than conventional 154CM.
 
Thanks JM. But I think I had that part figured out. One has nothing to do with the other. That and the type of blades I make cannot be properly plate quenched. It would serve to only insulate the thin edges, while drawing heat await from the spine and ricasso first. Exactly the opposite of what I want to happen. Finally, there is no way to control warpage on thin cross sections.The tapered tang, and edges will not ouch the plate, but rather only the recasso. Exactly the wrong thing to do in the fighters I make. Mike
 
Mike, a little late chimming in on this one but couldn't log on here. Finally got it resolved.
I really like CPM 154 and a quench in front of a fan works fine. I use turco and so don't have to fumble with the foil. I have also tried oil quench but find that it is not necessary. I use a higher austentizing temp than most. 2020 seems to work best I get 63 or a little higher as quenched. direct into the Ln2 and get a little more hardness. A temper at 400 to 460 yields 62. I have used it at that hardness even for fillet knives and it has excellent edge holding and still adequate toughness for all but a chopper. Phil
 
Phil,

How much pitting do you get with the turco? I grind to 220 then heat treat. Would I have to drop back to maybe 120-150 because of those little pits? I use turco for carbon steel now and I suspect it's a great deal cheaper than foil, aside from not having to fool around with the foil.

Thanks,

Gene
 
Thanks Phil! I have never tried to go that high. Sounds interesting! I tink I will play around with it a little. Mike
 
Gene, I don't get any pitting. Turco does have a learning curve. I will send you a little write up on what I have learned. Anyone else wants it I will send also. I noticed that K&G had Turco at the Oregon show and Ken says he is now stocking it. Phil
 
Mike, I have also used the higher tempering range for CPM 154, about 950-975 and there is a hardness bump there just like 154CM. There does not seem to be any noticeable penalty for toughness and corrosion resistance looks ok also. I just tried it to see what would happen. The lower temp with the subzero is what Crucible was reccommending at the seminar they gave at the Oregon show. I picked up a piece of CPM D2 from them and am heat treating the first blade today. This will be interesting. Phil
 
im running cpm154 a litttle hotter before quench. that could jsut be my kiln reading different. im ending up with 62 on my blades too

i want to know how you feel about that cpm D2 cause i think i want to order a few feet of it as my non stainless steel for some hunters.
 
I've ended up with some pits on 2 CPM 154 CM blades that appeard while buffing. The pits were in the grind not the flats. I couldn't get rid of the either. Really pissed me off. I still use it, but prefer to finish it to a satin finish.
-John
 
You should talk to Tmickley http://www.mickleyknives.com/ He uses CPM 154 CM for his knives. He does his own a HT and cryro on them, so should be able to give good detail. I have held a couple and can tell you it makes very nice knives. He's not on the forum too often he's been busy working on his knife supply business but he is a member.
 
I used CPM154 and loved it , trying some 154CM now and I hate it.
It was .250 when it arrived , I have it down to .210 and am still seeing smalls pits and blemishes in certain spots on the steel , I had to alter my designs to work around them.
The CPM154 I got ( from Alpha Knife Supply ) was very clean and without any imperfections at all.

I will see if I can get my camera to capture what I am seeing in the steel tonight when I get home.
 
I am just now doing my first blade with the CPM D2. Heat treating today. I will let you know how it works out. As far as pitting in CPM 154 I understand the first batch did have some problems, I got some but did not see any in what I had. The subsequent heats are very clean per Crucible. PHIL
 
Be anxious to here your results with the CPM D2 , this is a steel I have been looking forward too.

Was just talking about it this morning actually.
 
Phil,
No offense intended. but if you haven't learned it by the other posts, working with "CPM D2" isn't something that an experienced knifemaker would say...NO Such Animal....You are harming your credibility as a knowledgeable knifemaker to continue talking about "CPM D2".....
In theory, "CPM D2" might be a fine steel....it just doesn't, to my knowledge, exhist!
If you are aware of otherwise, I'll cook the crow before I eat it.... don't care for raw bird.......
 
crucible is as we speak working it up ( CPM D2) i was told about it also im not sure i can order any yet tho
 
Thanks Butch,
As I said if CPM D2 is available, I reserve the right to cook the crow before I eat it
Phil, if you are a tester or leadoff that Cricible is using to check it out, cool....
D2 is a fine but not very stain-resistant steel...I'd like to see the specs on CPM-D2......
 
John, Yes I know the difference between CPM D2 and D2, no need to question my credibility. Crucible made a heat of CPM D2 to check it out and see how it would work at as a blade steel. I was fortunate to get a pc at the Oregon show and agreed to do some heat treating and check it out for a knife blade. They do have a small amount available to sell I understand. I also heard that Spyderco picked up some as well. I did not know about it either untill the Crucible guys told me about it at the show. I do not have the spec's and doubt if there is a data sheet available for it. I was told the chemistry is close to the std D2 but modified a little for the CPM process. I have eaten crow before and it is not too bad. It is best to just bone out the breast marinate it with garlic, pepper and salt and deep fry it . PHIL
 
You're just out of the loop, John. Word on the street is that most of the CPm-D2 was bought up by the larger manufacturers. Last I knew they weren't selling it. Phil did get a piece, I got a chance to bask in its glory at the Eugene show. Power was radiating from it.
 
You must log in or register to reply here.
Back
Top