Are you noticing this softness in 154cm in general or is there a particular maker/brand who is putting out soft 154cm.Evil D wrote:It just depends on how regularly you maintain your edge. My problem with 154cm was i thought it felt "gummy"...that's the best way i can describe it. When i sharpened it, it was like i could feel how soft it was, and i've never worked with a steel that burred up as bad and as easily. Then it just didn't hold an edge long enough for my liking...maybe i got a bad blade or something but the edge retention was far less than the VG10 Delica i had right before it.
I have very little experience with this steel, the only knife i can really go on was the Manix 2 i had, as previous knives i just didn't know enough about knives or steel to think this far into it, and back then 154cm was probably among the higher end steels anyway.a2d2 wrote:Are you noticing this softness in 154cm in general or is there a particular maker/brand who is putting out soft 154cm.
Zenith wrote: If you maintain your edge it does not matter what steel you use IMO. I realised this recently and here is a great video about it.
I did not say steel does not matter for everyone. Everyone has an opinion. I posted my opinion on the matter after my use at work and you can see some of the use in the link in my signature for what ever it may be worthAnkerson wrote:Depends on the person and what they use their knife for in the end.
If one really doesn't do much cutting with their knives or really uses them much if any at all then it likely wouldn't matter too much.
For some of us who do really use our knives at work and don't have the time to sharpen them 3 or 4 times a day if not more the steel does really matter. Yes, we can tell the difference because there is a difference and the more you sharpen a blade the faster it will wear out.
One doesn't add metal to a blade when sharpening it.
So to say that the steel doesn't matter is preposterous.