Home Forums Gear Knives and Blades Same old steels gets boring and the performance they lack

What ? No list as of yet......? Maybe he is comparing notes with DINK..

"Geometry cuts. Heat treatment determines how long." Roman Landes.

RDFinn,

Blackheart is a hit and run poster. Never any real facts or opinions based on actual experiance. But plenty of talking out the azz. Experiance certainly varies as does opinions but most on here can back up their experiance or opinions with some supportive data. Like a simple list of makers that's knives didn't excel in said steels.

Oh well a lot of other great post.

I place the same value on his opinions as I do with Swampman700.

RJ Martin didn't show any current straight blades for sale, and I'd be ok with several hundred, but Hartsfield was $3500 for the one I liked. No thanks.

I have a Chris Reeve one piece in A2, and am using a Blind Horse Knives in 01 a lot. Pretty impressed with it. I also have a Manly Blades knife in ATS34 that stays sharp but is a little brittle. (chipped edge hitting bone).

love that quote kba; it says it all. cranky72

That's right where I'd value any opinion of yours. Of course that's expected since, in general, Jew Nerseyans just don't know ahellofalot of any value to anyone.

It's funny as hell that you'd think I have the slightest need or inclination to prove anything to you. I simply don't.

As usual you were talking out your asss PopTart.

the definitive result is to talk about alloys if you want a fight. cranky72

...true. Besides, I don't want to pollute this forum anyway.

Another thing to take into consideration with steel is microstructure. CPM 154 vs 154 CM are identical alloys but there are differences between the two. Average guy will never know or be able to tell the difference and they are very subtle, but there are differences. AEB-L has a really fine grained carbon structure and is used with really good results although the alloys are relatively average from an alloy perspective. The fine grained microstructure allows it to outperform other steels with similar alloys due to the super fine grain. I like this steel a lot for kitchen knives. It's very stain resistance, holds a great edge and is easy to sharpen. Hard not to like it for a lot of things.

I remember a guy speaking about the differences between CPM-154 vs 154cm over on BF and he worked for Crucible if I recall correctly. In a nutshell, it had a tighter grain structure, was slightly stronger and could produce a nicer finish from polishing.


ps/ Of course he did work for Crucible......

has a tighter grain structure before heat treat. cpm 154 is not as flexible as 154cm

Steel Company's, writers, knife makers are prone to Dazzle you with bullsh-t with every new steel that comes out.

I don't know Phil Wilson is a pretty honest Maker, writer, and has worked with Crucible. He is the only person I can think of alive to fill all three shoes. He isn't into Dazzling with bullsh-t.

I think most respected and reputiable makers are the same way. When in doubt talk to your maker about your steel of choice and the applications you intend to use it.

He has requested two of my knives to test before the first of the year! You might ask him what the best all around knife steel they're is before you get to excited!! I did (GRIN)

Excited?

I have talked with Phil many times. I believe my first knife from him was about 1990. He would say depends on what the knife is going to be used for.

The point here is as I already stated most respected and reputiable makers aren't going to Dazzle with Bullsh-t.

I would agree if they are educated in the process. Rc machines don't lie but may not tell the entire story. Phil sold me on Calibrated thermocouples which help. Simply following direction aren't in the cards for half.

RC diffenetly doesn't tell the whole story. I think some get way to caught up in RC. Education is key to everything in life. Steel, RC, and blade geometry be themselves doesn't make a knife. It is the correct combination of all three. Then match that to the intended use and you have a winner.