Benchmade 710 M2 vs D2

T

The_300

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Apr 17, 2006
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I have a Benchmade 710 in ATS 34 and one in D2. I have read a few posts that the 710 in M2 is the "holy Grail" of that model.
My question is, what's the difference between the two and is the M2 that much better than the D2 version ? I have seen the M2 version selling for well over twice what a new D2 model is selling for......Why ??
Basically, what will the M2 do that the D2 won't ??
 
I've owned a 710 in D2 and M2. My experience is that M2 will take an edge like few other steels- a very fine, razor like edge- and will hold it for quite some time. The D2 would get fairly sharp, but would seem to loose that biting edge fairly quickly; it would stay reasonably sharp for a while, but nowhere near the edge of the M2. I just never could get quite the edge with D2 that I can with M2- I really like the way it sharpens, practically no burr formation whatsoever. I ended up trading the D2, but there is no way I'll willingly part with the 710HSSR. Granted, that is just my experience and opinion, whether it is worth double the price is a question only you can answer. The fact that M2 is no longer available will only make those knives more difficult to find as time goes by.
 
M2 is the Holy Grail of 710s. It's just an all around better steel. IMHO, you'd have to go to CPM M-4 to get a better steel than M-2.

And that from a guy that LOVES D-2!!!:p
 
M2 is much easier for me to sharpen than D2, and I get a better edge on M2 than I do on D2. I wish more knives were available in M2.
 
I agree with what the others have already mentioned. I like D2 but, M2 beats it in performance. I wish more knives were offered in this steel...
 
I wish I had a few of the M2 710's still lying around the house. live and learn I guess.
 
Thanks for the info !!
So basically, the M2 is a better steel that will hold an edge a bit longer than a D2 and takes a sharper edge.
Is that correct ?
If so, then it would seem that both D2 and M2 would perform almost identically to the average user.
Metallurgy and edge retention aside, what will M2 do that a D2 won't ?
What tasks will a M2 perform better than a D2 ?
 
The_300 said:
Thanks for the info !!
So basically, the M2 is a better steel that will hold an edge a bit longer than a D2 and takes a sharper edge.
Is that correct ?
If so, then it would seem that both D2 and M2 would perform almost identically to the average user.
Metallurgy and edge retention aside, what will M2 do that a D2 won't ?
What tasks will a M2 perform better than a D2 ?[/quote]

Rust more easily.
JOKING! Sorry, had to put that in there.


The ability to take a finer edge means you can cut more easily and more precisely.
The ability to hold that edge longer means you won't have to stop what you are doing to sharpen the knife.
Click to expand...
 
According to benchmade they harden their M2 to 60-62RC and their D2 to 59-61.

The point of the argument isnt going to be that M2 can do things that D2 cannot. When you compare any two steels both of them can do about the same thing. The difference becomes which blade can do it longer without needing sharpening.

The biggest realistic difference is that with M2 you can thin the edge of the blade out so far that it can become crazy sharp and hold that edge for a long time. If you were to try this with another steel then the edge would break and chip, but M2 is hard enough and tough enough to not chip, bend, or break where others steels would.
 
M2 being high speed tool steel is very costly to work with. My guess is demand wasn't high enough to justify the cost of continuing to offer it. I have a Grip in M2 and a Grip in D2 and my experience with it mirrors what's been posted. I like both, but I prefer M2. Edge stays sharper longer, is smoother, and cuts easier because you can run the edge thinner with out problems.
Bob
 
Seems like there are other factors not mentioned here about comparing steels. I' ve tried M2 and D2 from Benchmade. In the models of the AFCK, the Elishewitz 912 (?) and the 710. Truth is most of their finished edge angles are too obtuse (thick) to allow for easy sharpening and better edge holding. If their respective edges were thinner, such as that found on high hollow grinds, then its potential cutting ability, edge holding characteristics and relative ease of sharpening are much more user friendly! I have always used a diamond dust coated bench stone and they work just fine. M2 is indeed a high speed tool steel that is very hard. And it contains almost no chromium to aid in minimizing corrosion/ rusting. Ergo the black coating on the BM folders. D2 on the other hand is placed at just about the stainless category with almost 13%, depending on who the source is. If you use your blades to cut, then either of these tool steels will do just fine. I personally have used and still prefer uncoated D2 blades that have an edge on the thinner side with a slight toothy finish. But YMMV.

N.

www.dozierknives.com/forum
 
You can still find 710 M2's if you look carefully. I just picked up one on this forum yesterday so they're out there. It seems the hardest model to find is the 710 HSSR, the combo-edge version.

I have an M2 large Ritter and it's probably one of the sharpest knives I've ever handled. I don't use it as much as the same model Ritter in S30V I own but I THINK I feel the difference in how they slice.

IMO blades in M2 are worth the extra dough!
 
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