CPM D2 for Kitchen knives?

J. Hoffman

J. Hoffman

Joined
Jan 1, 2011
Messages
1,798
Do the experts think that CPM D2 would work good for a kitchen set. I want to use something a little different for a chefs knife I'm making for a friend.
 
It would certainly work well, it takes a very nice, durable fine edge; it's an excellent all-around steel. It wouldn't be my first choice; CPM-154 and CTS-XHP have equal or better edge retention and better corrosion-resistance, and O1 or W2 are easier to re-sharp.
 
What do you want out of a kitchen knife? That would help determine if that steel would be good for your application.
 
pros, tough, and so it takes a thin edge, not prone to chipping, holds an edge.
cons, not really rust resistant (patina :thumbup:), hard to resharpen. go for it.
 
Adams right what are thy looking for or do they need ?
D2 is not a steel that i would consider as a fine edge holder ( meat slicer edge for a good time yes)

and what are you wanting to calling a set (what blade shapes)?

also how thin are you thinking about grinding (bowies in the kitchen dont work )?

one last what kind of cutting board do they have ?
 
I'm thinking of a Santoku style. The one reason I was looking at CPM D2 is because Aldo has it in thinner stock. I'm looking for a fine edge, that will last and not chip. The new owner is not one for sharpening, and it would be given back to me to touch up. The resistance to chipping, ability to hold a fine edge, and stock thickness are all things that kind of led me to look at CPM D2
 
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