Recent content by Walt2

Anyone know of a good heat treat facility other than Bos Heat Treat and Peters Heat Treating?

Any maker here had any experience with CPM20CV? If so how would you compare edge holding to D2?

I primarily use a 1"X 30" belt grinder setup to put a primary bevel and then go to nothing but diamond stones from then on. Never have used CP M20CV but have used quite a bit of 3V. I have mainly used 3V, D2, M4, CPM154, CPMS35VN, and CPMD2 I have been making some knives for over 30 years but...

Edge retention seems to be these rednecks main concern but some gripe about resharpening. Wondering if the 1 point in hardness would make any noticeable difference in sharpening.

I have been using this steel for years and have always had it tempered to 61-62. Some have suggested that I should try 60-61. I am lazy and do not want to do cutting tests to compare edge retention. Any opinions?

I have used a lot of CPM154 but none of the AEBL.

Wondering if some one has ever compared AEBL edge retention to CPM154. Better or about the same?

Good to see that you are back up and running.

Many years ago I knew an old man that made some knives out of what he said was old cross cut saw blades. He claimed that it was the same as S7 steel. I am wondering if anyone uses this steel these days?

Many years ago I knew an old man that made some knives out of what he said was old cross cut saw blades. He claimed that it was the same as S7 steel. I am wondering if anyone uses this steel these days?

I am looking for some opinions from some of you who make kitchen type knives. I have made quite a few chef type ones from 52100 by stock removal in the past. I am wondering about 52100 vs D2. Any comments pro or con about D2 as an option?

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Thanks for the replies.

These were stock removal blades and the temper was done by Bos. There were 8 blades and only showed up in two of them. Do not have the blades anymore and no pictures.