Thanks for the replies. Steve: I paired these two for opinions as they are often touted for similar-style knives and for similar uses. Most notably, makers use them in hardcore "choppers" -- which often translates as: this steel can take much more abuse/punishment than steels X, Y, and Z which I also use (e.g., Rob Simonich and Neil Blackwood both generally prefer D2 in smaller knives, and A2 in bigger knives). But some also use them in smaller knives with reputedly excellent results (e.g., CRK uses A2 in well-regarded 4" blades, many bladesmiths use 5160 in small hunters).
Cliff: Id be curious if you do any corrosion comparisons of the two. A2 is "hypothetically" more resistant due to its higher Cr content (5% +/- vs <1% in 5160), but I wonder how much so in actuality. Here in dry SoCal, I cannot get my HI khukuris to rust w/o making the effort.
Jeff: I think A2 has been more popular partly due to its "simpler" heat treat. Also, interesting factoid which I didnt know: Cougar Allen noted in another thread that 5160 has only recently become available in "useable" size stock for stock removal makers (i.e., before it came in sizes like leaf springs which needed to be forged). But from what Ive read, 5160 isnt complicated to heat treat in fact, many starting makers like it because it allows for a relatively wide margin of error it simply takes longer, due to the multi-quench/tempering cycles you noted. But apparently it is otherwise a steel which even novices can effectively make into a "first" knife.
Whats the cost difference between the two? I imagine A2 is a bit more expensive, yes?
Glen