Which one has the sharpest edge? My guess is D2 -but I haven't had any experience with 154CM or ATS-34 (which are pretty similar).
If O1 is the benchmark, pretty much anyone starting out has used O1, how do the other two stack up in comparison?
I'm basically looking for a wicked edge. If the steel is stainless, that's an added bonus -but my first preference is the sharpness.
Or are the differences mainly on paper, are they pretty similar in real world conditions? Can a person realistically tell the difference?
The reason I'm asking is that I have two knives, one of AUS 8 (Ka-Bar Dozier Drop-Point) and the other of VG10 (Mcusta). Both are sharpened in the same manner, the AUS 8 knife is actually sharper!! -but the knife loses its edge much quicker than the VG10 blade. I've also heard that 440C can attain a very sharp edge -but it doesn't last either.
Anyone know the story with O1, D2 and 154CM? The knife will be a 4.5" skinner. 1/8" thick, flat ground.
If O1 is the benchmark, pretty much anyone starting out has used O1, how do the other two stack up in comparison?
I'm basically looking for a wicked edge. If the steel is stainless, that's an added bonus -but my first preference is the sharpness.
Or are the differences mainly on paper, are they pretty similar in real world conditions? Can a person realistically tell the difference?
The reason I'm asking is that I have two knives, one of AUS 8 (Ka-Bar Dozier Drop-Point) and the other of VG10 (Mcusta). Both are sharpened in the same manner, the AUS 8 knife is actually sharper!! -but the knife loses its edge much quicker than the VG10 blade. I've also heard that 440C can attain a very sharp edge -but it doesn't last either.
Anyone know the story with O1, D2 and 154CM? The knife will be a 4.5" skinner. 1/8" thick, flat ground.
