0-1 vs D-2 Steel?

87Burban

87Burban

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Kids,

Looking to get a custom made by Tom Goodpasture, 4 to 5 inch blade of 1/4" stock - general purpose outdoor knife. He has 0-1 and D-2 available. Is it a coin flip, or is one significantly better than the other. I have no direct experience with 0-1.

Potential for Oxidation?

Brittleness?

Edge retention?

I know that much depends on the percentages of compounds in the actual lot of steel used, and the tempering process that follows.

Your Thoughts.......
 
no experience with d-2 but my 0-1 has been through all ten levels of hell with little to show for it, if thats helpfull :)
 
Assuming equivalent heat treat, D2 will be more difficult to sharpen but will hold an edge longer, will be slightly more rust resistant, but not as tough as 01.
 
I like d2, can be hardened high in the rokwell scale and hold edge far. I have alwayss been lucky sharpening it on a coarse stone and then refining the over arkansas oiled.
 
D-2 has a higher chromium content, so it will be more rust-resistant, though it's not a true stainless steel. O-1 will rust if you look at it sideways.

Otherwise, they're both terrific steels and tough as nails.
 
I could add that In my experience, O-1 takes finer edge. Once you move above 6K-8K.
 
Last edited:
Samael said:
O-1 will rust if you look at it sideways.
Click to expand...

Sure will!

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I like the toughness of O1, and it's bit easier to sharpen than D2.

But overall I'd go with D2; it's terrific blade steel - especially in lengths up to about 5 inches.
 
I think it depends on what you use the knife for. As stated, taking for granted that the HT will be comparable for what the respective steels can do, then it's really a case of what's needed.

D2 should hold it's edge better & be more resistant to rust than O1, although it's not a SS.

01 should be easier to sharpen. That could be a good thing if you take it on long backpacking trips or places where you won't have your full sharpening kit with you. 01 should also be tougher, but it's going to rust easy, so more care/coating will have to be done.

Personally, I've found that D2 "should" be tough enough for the blade length given (4 or 5", right?), so IMHO, I'd say go for D2. If you know you're going to chop or do some heavy batonning with it, then I'd say 01, but I'd think given the size of the blade, you won't be or should use a different knife.

All in all, I'd say go for D2.
 
Both are good cutlery steels, but in my experience, D-2 is far, far superior in virtually every respect! :thumbup:
 
I like both but D2 would be my choice as well. If your going to wipe them down and oil them right after use you should'nt have any issues.
 
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