Ok, I have some D2 blanks thanks to a very cool person. I have profiled my knife shape and everything, but am not sure what angle to put on the knife. It's 3.5MM thick, I plan to put a double zero grind on it. It will mainly be used for light cutting. I heard that D2 can chip if you put too sharp of an edge angle(think that's phrased correctly...) Oh yah I forgot, when you send a knife to be heat treated, do they temper it for you as well? Also if it is possible to specific what HRC, what do you think would be best than? Thanks for any replies
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D2, Edge ANGLE, HEAT TREAT,EVERYTHING
- Thread starter SkarpKniv
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D2 peaks in impact toughness at HRC 60. You won't gain anything by getting it tempered to a lower hardness.
As long as you are using it to cut things, acute edges work very well. The only time I have turned or chipped a D2 edge at HRC 60 was when I chopped both rib slabs off of a mule deer buck to see how the blade would stand up. This was with an included angle of about 35°. The damage in this case was minor, I repaired it with a fine diamond hone in a few minutes.
I have not had any chip with normal use. I am now using convex grinds and can do limited chopping with them without damage.
D2 will never be a sharpened prybar, chisel or screwdriver. It is hard to beat at cutting, though.
As long as you are using it to cut things, acute edges work very well. The only time I have turned or chipped a D2 edge at HRC 60 was when I chopped both rib slabs off of a mule deer buck to see how the blade would stand up. This was with an included angle of about 35°. The damage in this case was minor, I repaired it with a fine diamond hone in a few minutes.
I have not had any chip with normal use. I am now using convex grinds and can do limited chopping with them without damage.
D2 will never be a sharpened prybar, chisel or screwdriver. It is hard to beat at cutting, though.
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They better temper it otherwise it may come back in two pieces. First read my tutorial www.knivesby.com/robert-cella-1.html , .Knife maker Bob Dozier is said to have perfected the heat treatment of knives better than anyone else, he heat treats to 60-61 Rc. When you send it out to heat treat just specify what you have , D2 and the hardness you want.
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On a beveled edge, I wouldn't go more than 20° per side. I was grinding at 35° included angle (17.5°per side) when I was doing beveled edges.
If your knife will be for cutting and slicing-per your first post, you can get away with a pretty acute angle.
If your knife will be for cutting and slicing-per your first post, you can get away with a pretty acute angle.
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15°=30° included angle. I have only gone that low on some kitchen knives, but they work well for slicing and at HRC 60 they hold an edge very well. I think for an outdoor utility style knife, I would limit it to 35°-40° included angle.