A2 Question

S

slip23us

Joined
Jan 2, 2009
Messages
60
A buddy of mine gave me some A2 steel and was wondering if this a steel to use what are, and what are the cons, of this steel. What kind do you use?:thumbup::thumbup:
 
A-2 is an excellent all-around knife steel; one of my favorites. Better wear resistance than O-1, and almost as tough, in my opinion. You need to have tight temperature control for the heat treat, including the ability to slow ramp, in order to get the best performance out of this steel.
 
Good all around knife steel. I use it a lot for EDC's. It holds an edge well, it's tough, will take a variety of finishes. Stain resistance is fine with proper care.
 
It is an awesome steel. It is used a TON by Bark River K&T who gets all their A2 from Aldo himself.
 
I always heard it was pretty good. Just finished rough grinding a stubby Santoku in A2 yesterday. Will hand sand tonight and tomorrow, then off to the heat treater. We'll find out shortly how good it is in the kitchen.
 
I love A2, but geez, don't leave too much meat at the edge before heat-treating or plan to power-sharpen it. It's very wear resistant...
 
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