I have had some time to really get to know the new CPM154 steel ad I am really impressed. Remember the secret of the Bussekin knives is really in the heat treat not the steel. That CPM154 is very well done. You can tell when you try to reprofile it that this steel is HARD. I usually use the Lansky but I may break down and use the grinder like Vic. M y buddy had a 20 year old German knife that was so dull it was a butterknife but was such excellent steel i simply could not get a good edge without using the grinder. The Yards CPM154 is the same way.
+1 on all that.... ( * Except for "CPM154" ??? - I assume you mean 154CM <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />) - But, yes, the "154CM" is HARD stuff. I used my grinder (longer than normal) and I need finer grit belts (and likely better belts) to finish.
I haven't actually had time to use the knife much, but you can tell a few things about a given steel just by sharpening it.
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