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 guess you could say it would ease sharpening a bit. But even sharpening is a subjective thing, I believe. I make knives from CPM3V & CPM20CV exclusively! And both are treated to 61hrc. Neither one presents me with any problem of sharpening.(And I’ve only got one arm/hand to use!) I made my own sharpening machine & use ONLY water stones. Diamond for metal removal and Shapton Glass for polishing. And my results are the sharpest I’ve ever come in contact with. This said, when I sharpen most other conventional steels the sharpening ease is very noticeable. But it still does not make me think sharpening my 20CV is “difficult”. My point is it’s relative to ones ability & supplies. I possess expert ability in sharpening because I am a Knifemaker. Most knife USERS are not experts. But neither was I 10 years ago!