I think there is a lot of confusion about what advantages the CX has over the cheaper (-$20) stainless version. I hope this review will clear some of that up. Some reviewers are advising you buy the stainless version because the only difference is a slither of carbon fiber. That is simply not true. The CX has a lot more going on for it than that!
1) The metal used to make the blade in each model is different. The stainless version uses 420HC steel, which is a decent metal with good hardness and good edge retention. The CX version uses 154CM steel, which is considered by many as a “super steel” because of its good corrosion resistance and excellent toughness and edge retention. Imho, this is worth the $20 price difference alone.
2) The blade styles are different. The stainless version has a plain edge whereas the CX has a partially serrated blade. Each has its own advantages and disadvantages. The plain blade is much easier to sharpen because you dont have to deal with maintaining any serrations (if you dont know what you are doing, serrations tend to get ground away when you do any sharpening). The partially serrated blade, however, is much more versatile in terms of cutting. In a pinch, you can used the serrated part of the knife as a saw or just for more cutting power. Additionally, if you learn the proper technique, sharpening a serrated blade is not that much more difficult, albeit a bit more time consuming. Personally, I like the partially serrated blade.