154 cm pros and cons

L

littleriddick

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i thought 154cm was sh*t when all i was experiencing with it was "chipping" and yes it does chip. i bought a 154cm benchmade griptillian and that is what it did chip chip chip. it must have been a mis forged knife or something but it was a p o s. nothing against benchmade but that is what it was:barf:. i also have a nimravus which does not chip like the grip i had and is the same steel, and likewise i have an auto stryker 9100, an ares 730, and an afo 9050 auto, all in 154 cm and they all are quuite resilient against chipping and are the most bad ass knives a man could ask for. but i also have a couple of knives in 1095 high carbon such as a camillus combat knife and i would put it up against any kind of steel you can name. it is shown that non-stainless knives are stronger,the only problem is stainless knives were meant for surgery or eating utensils, i don't personally need that. i just want the strongest knife period. benchmade and coldsteel should both make knives out of "invincible shit" so that a person such as i could rest assured that it would not fail due to anything nature or man could throw at it!
 
"Invincible Sh*t" - that's good stuff. I want some of that too.

I have two blades in 154CM and I have yet to experience what you have with your Grip. That's too bad. What does BM say they'll do for you? I think, for a stainless, 154CM makes me happy when I see it used in a knife I like. S30V is another one I like. Also, I recently acquired two BRKT knives out of 12C27 stainless, and I have NO complaints with them.

I agree that 1095 carbon is pretty tough and pretty sharp! My other carbons are A2, so I'm not an expert in carbons, stainless, or other. I may have a different carbon or three in some cheap knives that either don;t say what they are or I haven;t seen them in so long that I don;t know what they are.

I bet Benchmade will fix you up if you can do without the knife long enough to send it to them with a letter.
 
I carried a griptilian with 154cm for over a year as my work knife. I will say that what you describe has not happened to mine and use mine very heavily. Iv used it as a pry-bar, chisel, screwdriver ect. What I like about 154cm is that is pretty cheap. I can afford $50 for a griptilian to break or chip but that really hasn't happened yet.

What I dont like about it is that it seems hard to get razor sharp. If you do get it razor sharp it doesn't last long. It will stay moderetly sharp for a very long time tho.

With all that said, Id much prefer s30v in a benchmade.
 
That sounds full-on defective to me. I've seen 154cm dull, I've seen the edge mis-align, but I have yet to see it chip.

I'd definitely contact BM.
 
If you want tough stainless get an Entrek (440C) or a Fallkniven (VG-10), they'll kick 154cm's ass like a foster child.:D
 
It all really boils down the care and attention of the Heat treat. Not sure what you are cutting??

spencer
 
Newbie question?? I have been reading a lot about different steel and have no idea what makes a good steel. I have several custom knives with D2, ATS34, 440V, and 52100. What should I look for in a quality steel and what is the process the manufactures use to get it that way?? This might not be the place to ask..but the posts on this thread lead me to think you guys know a little about steel. Thanks,

R
 
I had a BM 530 in 154CM chip on me, but I was battoning the knife through 22 gauge sheet metal and had reprofiled it to 15 degrees per side. I was pretty impressed that the chip didnt go higher than the edge bevel. I figured I'd taken a piece out of the primary grind.
 
Randy,
They might be able to answer your steel question over in the Maker's area, under Shop Talk. Or you can check out Joe Talmadge's sticky in the Toolshed. That may answer some general questions about various steels and their uses.
 
RandyW said:
Newbie question?? I have been reading a lot about different steel and have no idea what makes a good steel. I have several custom knives with D2, ATS34, 440V, and 52100. What should I look for in a quality steel and what is the process the manufactures use to get it that way??
Click to expand...

A good place to start is with the Steel FAQ sticky by Joe Talmadge on the Toolshed forum.
http://www.bladeforums.com/forums/showthread.php?t=368828

Knarf
 
SIFU1A said:
thats debatable FWIW...........
Click to expand...

Yes i know... but my experience with benchmade's heat treat with their 154cm has been just so-so. I have several knives that any slight mistreatment will end up with a chip, but not so with my Entrek's or Fallkniven. God I wish Nim's are made with VG10.
 
Cliff Stamp, has mentioned in one of the posts, that the reason why benchmade 154cm is so brittle is that they temper the steel hot (for machining purpose) but that created carbide percipation (which induced boundaries between molecules) and that caused microscopic fractures if the blade experiences side loading.
 
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