Curious

G

Gossman Knives

Edged Toolmaker
Joined
Apr 9, 2004
Messages
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Requests for D2 have really taken a backseat to other steels I work with. A2 is still top dog. Just curious how many of you like D2 and what is your opinion of it? There is a CPM version of it, CPM D2. I actually can't remember the last knife I made out of D2.
Scott
 
I have a krein with cpmd2 and its a good cutter. I like the edge holding on it.

Cody
 
I like A2 better, didn't have any problems with the ones in D2 I got from you. Had those Doziers I showed you, all D2. One of my favorite slipjoints, the Queen Dan Burke small barlow, is D2, along with all of my other Queens. I have a problem sharpening it, but that's after it gets a little dull, so that's just me. I just prefer using A2 and O1. That 440C I got from you is great. I like the S30V and S35VN steels out there right now, as long as I keep them sharp, strop them a bit, they are great. I had no problems with the choppers I had with D2.

It helps when you have a knifemaker down the road... ;)
 
I have a small Dozier in D2, and I'm not crazy about it. I can't get it scary sharp...but I think that might have to do with the edge thickness as I know plenty of people get D2 very sharp.

When I think about steels for a knife, it seems like I'm either looking for toughness (A2) or edge holding (one of the CPM steels), and so I don't ever think to get (as I understand it) middle of the road D2. If you didn't offer the CPM steels, I would probably think of D2 for the smaller blade I'm saving for though.
 
I have yet to try D2 but was thinking of getting
A kitchen knife made of D2 but havent gone
Through with it ! My O1 psk is my only exprience
With tool steel and its great...i was thinking of giving it
to my brother in law who's a navy medic going to
The sand box for the 2nd time when he mentioned
He wanted a good knife but he was going back by
Plane and they just would have taken it away !

Frank
 
I only have one knife with D2, a Queen small Stockman, but I think it's great.

I wasn't able to sharpen it, and sent it out to a professional. It was convexed and sharpened, and with just a little regular edge maintenance has stayed that way for a long, long time.

I would absolutely get another knife in D2. I like it better than S30V and S35V for edge holding, but not for ease of sharpening.
 
Like D2 a lot.

Often on some other steels I can get it hair popping sharp and then in storage the edge oxidizes and becomes less sharp.

Every D2 I have had (and 3v) seem to not have the problem with edge oxidation.
 
I have one knife in D2. I use it in the kitchen and have never sharpened it. Edge retention is amazing.
 
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