Ever since i joined this forum i've been on this quest for a higher end steel. I've tried a lot of the current offerings, but the main diet has been VG10, S30V, ZDP-189 and the latest which is CTS-20CP. The primary thing i cut is usually corrugated boxes, and i've found that most steels i can use through one shift at work and dull down to the point where they won't really slice printer paper anymore.
Which brings me to this 20CP stuff. I sharpen it to 36 degrees inclusive with a pretty low (25ish) back bevel. Lately i've noticed some chipping issues, which is something that annoys the hell out of me. I've always said that a chipped edge is better than a rolled edge because it will still cut...but man i'm getting sick of honing out chips. I really don't feel that 36 inclusive is asking too much....is it? I'm not the most gentile knife user..i'm usually working fast and when i cut a box down, it gets ripped through pretty aggressively.
So far i've blamed the chipping on how hard i use the knife, but i'm open to thoughts on it. Tonight i set the primary edge to 42 degrees inclusive on my Edge Pro. I've never really been fond of thick edges, and i consider 40 to be as thick of an edge as i like to go with, but i'm playing it safe and just sticking to the 22 degree setting on my EP and i'll see how it goes from here. The main thing that concerns me is the longevity of the knife, because i can already tell i've sharpened into the blade quite a bit more than i have on my DLC Para 2, and i carried that knife for a lot longer than i've had the 20CP. If i'm constantly sharpening out chips, i'm worried it's going to shorten the lifespan of the knife.
So now i've come to a crossroads where i'm asking myself if chipping is an acceptable nature of the beast when dealing with these kinds of steels. The edge retention is pretty amazing...i can still easily slice phone book paper after a day of work, but i'm way too much of a perfectionist to leave those chips alone so i find that despite the increased edge retention, i'm sharpening this knife at the end of every day anyways just like i would be with VG10.
Thoughts? Oh, and as for the edge as it is now, it's practically a convex edge since i have 3 bevels happening at the same time and they've all been stropped out pretty smooth.