I know--no pics, so it did not happen.

I got to bloody one of the knives I made using CPM-4 on a deer opening morning.
The cutting edge showed no deterioration, but I would expect that with use on just one animal.

The blade I used was .160" thick at the spine and the blade bevel about 85% of the width..
That did prove to be more wedge than ideal for cutting meat.
I would think (as with any steel) that something in the .100" to .125" is a better
thickness for processing meat and skinning.

Hope the three 24hr members who have one of this batch (M4 at 63.5 Rc) get to use them more extensively and
can report on the results.
Tim

"The significant problems we face cannot be solved at the same level of thinking we were at when we created them."
Albert Einstein

At Khe Sanh a sign read "For those who fight for it, life has a flavor the protected never knew".