D-2 steel?

[KBR]

I've recently bought a couple of knives with D2 blades. Can anyone give me some input on what I may, or may not, have to look forward to with this steel?

Thanks :D

[zackerty]

Veru good edge holding if HT correctly, better than 440C.
It is harder to sharpen than 440C.
I like it, and if mirror polished, seems to have the same stain resistance as 440C.
It will pit if not cleaned after use, especially when using it on certain acidic substances, such as tomatoes, onions, garlic, and blood.

[JD Spydo]

I had the privaledge of talking to a knifemaker who has been referred to as Mr. D-2. I am speaking of Bob Dozier. I asked him why he liked that blade steel so much and he gave me an array of answers that would take up 2 pages on one of these Forum spots. He did tell me however that it being in the class of a tool steel that heat treating/quenching is quite more critical with this blade/tool steel than a lot of others. I have been told by other knifemakers that they didn't like the metal for that reason. The limited experience I have had with D-2 has been a positive experience indeed. So I would say that I personally would make sure that who ever I bought a D-2 blade from I would want to know that they were on top of their game being the margin of error is so narrow. My 3 personal favorites are S30V, AUS-10 and ATS-55 for so many reasons that are also too numerous to mention. Thanks all :) :spyder: :)

[JDEE]

When I was making knives D2 was my preferred steel but it must be heat-treated correctly. The original application for D2 was making dies so if you can imagine the repetitive work that a die does you will understand why it makes a good knife steel. D2 is a working steel and will take a fine edge and keep it. Another advantage of D2 is its strength. I have never known a blade of D2 to snap but I have seen a number made of 440c to do so. One of the reasons it is not a popular as it should be with knifemakers is that it is harder to work, doesn't take as good a polish as other steels, has to be heat-treated properly and is harder to sharpen. In one way these reasons why it is not used actually tell you how good it is. Being harder to work and sharpen basically means that the end product is going to carry an edge longer. Not being able to take a good polish means that it is not loaded with chromium which inhibits a good heat-treatment and in large amounts can lead to snapping. And, heat-treatment is the key to D2 and why it is so good. The only other steel that comes close to D2 in my opinion is S30V which has the same attributes as above.