g-2, the forgotten steel?

[wiley sharp]

G-2 is one of the best but nost over looked steels of the day. why do we not see it anymore? Personally, I love it

[RYAN]

G-2 was a great steel for it's time. It's hard and holds a relatively good edge, but have you ever tried to sharpedn G-2 when it is completely dull? IMHO, it is a bear to try to bring that edge back. With advances in the industry, I believe is has more or less become obsolete. There are now steels out there that hold as good an edge as G-2 does, but are easier to sharpen up at the same time.

[YoungCutter]

You are aware that G-2 has been renamed to GIN-1 (or Gingami-1 to be more specific), and is alive and well in several Benchmade models, right? Although granted you don't see G-2/GIN-1 Spydies much these days.

I lubba da Spydies :)

[sal]

Ryan. as Youngcutter mentioned, the old "G-2" is the same steel as "Gingami I", just a different name. It's a long story as to why.

I'll also stick my neck out here and make a statement that many might disagree with.

It is the same characteristic of steel to both sharpen a knife and dull a knife. It is the steel giving up molecules of steel. The only difference is the angle that the molecules of steel are being removed.

If a knife steel is easy to remove molecules from when sharpening, then it will give up those molecules at the same rate when dulling. Period.

If a knife is hard to dull, it is hard to sharpen. If it is easy to dull, it is easy to sharpen. IMO, Anyone that says that a knife is easy to sharpen and hard to dull is either ignorant (of the facts) or trying to sell you something.


I will agree that the thinner the original angle of the edge, the less molecules have to be removed, so it may seem like it's easier to sharpen, but that is not the result of the steel.

Sorry if this steps on a few toes.

sal