[OT]It's really not time to start a new thread on this yet, but mhawg's post got me thinking. If 154CM is "one of the more brittle stainless steels and in general works best on smaller blades intended for extended aggressive slicing", why do small blades like the HCLE and the MPLE need to be .170" and .1875" thick respectively? Wouldn't thinner blade stock be preferable for knives intended to be used for "extended aggressive slicing?" Or will the Busse heat treat make its 154CM less susceptible to chipping and justify the use of thicker blade stock? Or to put it another way, is the heavy blade thickness of the HCLE and the MPLE more for show or for go?
PS: Eric posted this at the Swamp Rat forum on May 1st.
I'm supposed to be getting some testing pics sometime soon. I'll post them as soon as I get them, however, in a nutshell the 154cm with our heat treat was extremely durable. It took a heavy beating, the edge held up great and didn't chip out even after a real smack down. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
No pictures yet, however. <img src="/ubbthreads/images/graemlins/sad.gif" alt="" /> [/OT]
