Thanks, Tom. Thanks for the knife, too. I do hope that more of these 154CM blades are on the way. I used to hate ATS-34 and other high end stainless steels because they tend to be hard to sharpen with an ordinary bench stone. To make things easier, a diamond coated stone would be the way to go if you're doing it by hand. Then you could use finer grits for polishing the edge. This is some pretty hard steel, but it takes a very sharp edge.