Many people have commented that cpm steels seem to lose their fresh off the stones sharpness relatively quickly but will keep a working sharp edge for a long time. This is in contrast to standard steels which by inference lose their sharpness in a more linear fashion. Knifemakers, Larrin, Butch, can anyone explain this behavior? If the cpm process gives smaller more refined particles and grain size, I would think they should have better edge stability and be able to hold a very refined edge longer than the regular steel with bigger carbides.
How do the properties of 154CM vs cpm 154, D2 vs cpm-D2 compare? I think I've heard knifemakers say the cpm versions are easier to get a nicely polished finish on the surface of the steel when making knives. This seems to make sense, if there are smaller more evenly distributed carbides the finishing properties of the steel should be more consistent. In what other ways does the cpm process affect the properties of the final product?