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- Apr 27, 1999
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- 6,117
Thanks for the explanation omcjf, that makes a lot of sense. If you're chopping your way through tough material in an industrial environment softer makes a lot of sense.
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i like both a2 and d2. but my appreciation of the various steels is the result of the makers from whom i chose to buy. i dont seek out particular steels, only particular makers.
if a maker offers the same knife in different steels, i chose the one with which i have had the best experiences.
the only d2 knives i have owned have been from bob dozier. the only a2 knives i have owned have been from chris reeve. both take and hold an extremely sharp edge. i have not noticed any appreciable difference in these areas with these steels.
i can say that the knives i have gotten from dozier were sharper from the factory than those from crk. probably has nothing to do with the steel, but how sharp each maker choses grind their products.
Thanks for the explanation omcjf, that makes a lot of sense. If you're chopping your way through tough material in an industrial environment softer makes a lot of sense.
"much" in bold print. Is the difference really that noticeable?
I still like A2 because, try as I might, I cannot get D2 as sharp as A2, or as sharp as any other steel for that matter ( I admit this may be due to technique or lack of experience).
I can appreciate that some folks like D2 alot, but it no longer does anything for me. Now, IF I could someday get my RAT-3 *scary sharp*, I might be tempted to order a Dozier or other fine D2 bladed knife.
I am looking for a general purpose hunting/camping knife (not a chopper) and am trying to decide between A2 steel or D2.