MIles,
Thank you for the input, that sounds good. We both know that shaving sharp is plenty good for putting up a deer. This is probably splitting hairs (no pun intended). But part of the reason is the guided sharpening system I use has a 17 dps setting on it, so maintenance might be a little easier and simpler. With the reputation this steel has for toughness and edge-holding, it should be cutting mammer-jammer. And I have one of Tim's knives in 154CM and it is my best knife hands down.
All the positive reviews are getting me pumped.
bludog
For what it's worth, every knife I own that is 60RC or harder has been moved to or came with a steep angle. All the Japanese VG-10 is about 15 and came that way. I have a couple D2s that have been moved that steep and one hard CPM 154 that I moved. All of them are just fine there when it comes to staying sharp. Any more, my attitude is that only the softer blades need more meat behind the cutting edge and the way I do that is to put them on a diamond stone an create a 15 degree edge and then put them on a crock stick and reset the very last bit of the edge to 20 or so. I think it is allowing them to stay sharper longer while working.
