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154CM vs. D2

Discussion in 'General Knife Discussion' started by johnwaynesandw, Jan 30, 2008.

  1. johnwaynesandw

    johnwaynesandw

    Mar 18, 2005
    My new (to me) 710 came in the mail today. It is one of the 154CM bladed 710's. Most of my knives from BM have been 154CM or S30V. The only knife I have in D2 is a queen copperhead. I know that was a pain to thin out, so I had it convexed by BRK&T. I have not looked back since then, and I can keep it razor sharp now. I have never had a problem with 154CM, but how does it compare to D2? I was in the market for a new BM and found a 710 PE with 154CM, so I got it instead of one with D2 (all I have seen lately in D2 have been CE).

    So how does 154CM stand up to D2.


    Thanks,
    John
     
  2. phillo_betto

    phillo_betto Banned by Moderators

    166
    Sep 17, 2006
    i like 154cm mo betta than D2...
     
  3. rifon2

    rifon2

    Oct 9, 2005
    They're both great steels, but have some different characteristics.

    One example: 154CM will take a finer edge, D2 tends to take a "toothy" edge.
    Also 154CM is actually stainless steel, while D2 is "almost" or "semi" stainless.
     
  4. dtownknifekid

    dtownknifekid

    Dec 21, 2006
    I prefer 154CM the edge retention of d2 is better but i could never get my 710 as sharp as my mini grip, maybe i just suck at sharpening recurves even on a sharpmaker, and plus 154CM is stainless.
     
  5. ginshun

    ginshun

    Apr 6, 2004
    I can get 154cm sharper, but it doesn't hold the edge as well as D2. 154cm is also quite a bit easier to reprofile an edge, if that is something you plan on doing to the knife. In general I usually do, because most knives come from the factory with too obtuse an edge IMO.

    D2 will rust easier, but if you take care of your knives even a little bit, it shouldn't be a problem.

    They are both top knotch, its tough to say that one is clearly better than the other.

    Personally I'd say I prefer 154CM, but its a close call.
     
  6. johnwaynesandw

    johnwaynesandw

    Mar 18, 2005
    I am glad to hear the good responses. I will more than likely reprofile the edge to thin it out some, but I have yet to test the factory edge. So far it does push cut news paper, so I might not need to do too much to it. I will know a little more once I cut of a couple of cardboard boxes.

    I get the feeling that I am not missing too much from not getting a D2.


    Thanks,
    John
     
  7. Keith_H

    Keith_H

    Jul 20, 2007
    Oh, I always thought that D2 was over all better, especially in terms of wear resistance.
     
  8. outlaw918692000

    outlaw918692000

    842
    Sep 15, 2003
    I'm sorry guys but I have to go with the D2! I find it a better all around steel when heat treated properly and Benchmade has it down to as much of a science as Dozier. I have never had any trouble sharpening any steel, but I take my time, use different grits and polish the edge on leather when I am done.
     
  9. udtjim

    udtjim

    Sep 4, 2007
    I love them both. 154 is easier to sharpen IMO.
     
  10. StretchNM

    StretchNM

    Dec 7, 2006
    For the "super" stainless group, my favorite is 154CM...well, before and after S30V in certain cases. D2 is dead last on my list of steels I own and use. As I've said before, I know it's good steel, the specs and praise by pros are evidence of that. But it's only a fair to poor performer around my stones, and that translates to fair to poor performance elsewhere.
     
  11. mitchshrader

    mitchshrader

    317
    Oct 8, 2005
    hehe.. if you don't own diamond hones don't buy D2 and sharpen it yourself... ;)

    i reprofiled a kershaw outcast by hand, with DMT stones and belgian coticules..

    ask me how long before i want to do the 2nd one.. D2 *will* get very sharp. and you will be very tired of sharpening it before you're done.. but when you sharpen it, use HARD stones, take your sweet time, and when you think you're done you've gotten a good start.

    I love the stuff, stubborn as a goat, i'd love to see a kukhri made of D2... the outcast was as close as i found. Very Nice Steel.. but don't try to sharpen it on your lunch hour...
     
  12. jonnymac44

    jonnymac44

    Sep 27, 2007
    I LOVE D2 steel. Sure, it's tougher to sharpen than 154CM, but if you give it a touch up often enough and stay on top of it, it's not so bad. I know it's only a semi-stainless, but I've never had any problems with any of my D2 blades. They don't require too much maintainance. The hold an edge almost as long as S30V and aren't quite as brittle. An earlier poster also said that they take a "toothier" edge than 154CM and I believe that's true. I also like the fact that it's true. I've found that slightly rougher edge to be a great utility blade for daily tasks. Not as good for shaving hair or paper, but a really good cutter on other things, like cardboard, rope, or heavy fabric/canvas. I have several 710s, all in D2 and if I saw a good deal on another one, I'd buy that one as well;)

    Cheers,
    Jon
     
  13. Ben Dover

    Ben Dover

    Aug 2, 2006
    I much prefer D-2. Better abrasion resistance.
     
  14. vic2367

    vic2367

    Sep 15, 2006
    i try and stay away from D2 ...a pain too sharpen,,154 is a good steel ,,sharpening wise,,
     
  15. Barker

    Barker

    Dec 24, 2005
    Check out crucible steels website. It will allow you to compare the two steels. I use both. They are very different.
    -John
     
  16. PartialSerrations

    PartialSerrations

    Nov 22, 2001
    I could not have said it any better; 154cm without a doubt

    (( lets keep the :jerkit: smiley for whine & cheese ))
     
    Last edited by a moderator: Mar 17, 2010
  17. Knife Outlet

    Knife Outlet

    Jan 4, 1999
    154CM is on the brittle side and, hence a little more delicate. I think that's fine for a folder. D2 is more abrasion resistant and tougher. It would be a better choice for a larger blade.
     
  18. The Motivator

    The Motivator

    125
    Dec 12, 2007
    Ditto, knife outlet. Good observation on the applications of the two steels for various knives. I have knives of both steels. My Ontario RAT-3 is D2 and my BM Pardue-designed "Presidio" 520 is 154CM.

    After using them both for almost a year now, I've observed D2 to be tougher and more abrasive-resistant. Whereas, in regards to abrasion-resistance, black coating of the 154CM on the BM as been nearly completely worn off (I guess that's what happens when you repeatedly open tuna cans and keep forgetting to bring a can-opener to work!) On the flip-flop....

    I concur with our other knife-carrying aficionados in that 154CM is a "smoother, finer" edge, whereas the D2 is more aggressive, to use a previous posters' observation, "toothier."
     
  19. johnwaynesandw

    johnwaynesandw

    Mar 18, 2005
    Well I have finished thinning the edge out on my 710. It was a little thick, so I thinned it down to 15 degrees per side. It has a nice polished edge now and it flies through carboard like it was not there. I don't think I could have done that to the D2. Thanks for all the input guys.


    Thanks,
    John
     
  20. Ben Dover

    Ben Dover

    Aug 2, 2006
    Sure you could!:) I reprofiled my 710 D-2 to 15 degrees pr side, and I can keep it razor sharp with very little effort. It was a lot of work to get there, but it's been well worth it, IMHO.
     

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