D-2 Heat Treat...can anybody compare to Dozier?

S

Seeking Trad Deer

Joined
Feb 28, 2007
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I've stayed away from buying the D-2 steel in my Knives of Alaska and ordered a Dozier based on his undisputed mastery of D-2. Are there any knives out there with a D-2 heat treat anywhere near Bob's?
 
Gene Ingram has D-2 heat treating down to a science, he must be doing something right , his wait time is over a year.
 
I always thought that there was a standard method of heat treating D2 to get most of the steel.
 
Bob does not do any cryo treatments to his D2 and many in the industry think it adds a great deal to the performance of it once its cryo treated properly.

STR
 
I have two Dozier knives and his heat treat is good.

I've also made knives from D2 and had them heat treated by Paul Bos and the heat treat is as good if not better. Paul Bos is the man when it comes to consistency -I like his work and his prices are very fair for the work he does. :thumbup:
 
I agree that Bob's heat treat of D2 is the best (I have two of his knives), but I have a KOA drop-point hunter out of D2, and the heat treat is good. Keeps an edge for a long time; I have no problems with their heat treat.
 
I have several Bob Dozier knives and they are great knives. Bob has got the heat treat and edge geometry down. Also, they fit the hand and feel good. I used some d2 knives by another knife company and thought they were a bitch to sharpen. very thick and hard to be reprofiled, something you should not have to do with a good knife. When they come from the factory they should be sharp. to me Bob's D2 is the best in the business. A Dozier knife is something special. Resharpening is easy because of how thin Bob grinds his knives. If you want a knife to cut get a thin blade. To many knives being hyped today are too thick to be worth a cent.
RKh
 
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Bob has D-2 down, there is NO doubt about that!

Paul Bos does my heat treatment now. He does a great job and the cryo can't hurt. D-2 is one of those steels that if heat treated properly cryo does not help a whole lot.

Gil, in my experience RC-60 is the point on the RC scale that will be the thoughest with optimum edge holding. I have Paul go to RC-61 on my smaller belt knives for the increased edge holding, knowing that I am giving up a small amount of thoughness. I have found that my knives at this RC are not too bad to sharpen due to the fact that I grind them fairly thin to cut well. I would not want to be cutting/prying teeth out at this thickness and RC.

I think that the above mentioned knives would have to be fairly thick to be able to stand up to that, how do they sharpen at RC 61+?? RC-63 is a big jump up from RC-61! It is not just a little harder, but markedly harder.

Tom
 
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