D2 or 154CM Which do you like better?

[Darrel Ralph]

In a quest for a blade steel for a small knife, that hold a great edge (thin), and will hold up well, which do you like?

Why?


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[Paul Work]

D-2. I've never had 154CM, but I have had ATS-34. My D-2 cuts longer and stains less.

Paul

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Trust no one...

 

[Brian Lavin]

Yup, I'll agree with Paul, I'd prefer D2 anytime.
Because it seems to hold an edge for a whole lot longer and seems pretty stain resistant.
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Buck Collectors Club Member # 572
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[This message has been edited by Brian Lavin (edited 12-02-2000).]

 

[fudo]

D2 in a user, but I understand that D2 dosn't polish well. All my D2 knives have a matte finish so I don't know for sure. In a dressy knife, 154CM

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Although it does not mindfully keep guard in the small mountain fields, the scarecrow does not stand in vain
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[Sid Post]

Based on a sample size of one, I would tend to go with 154CM. I have had very good service from it for about 2 years now.

I would not balk at getting a small D2 fixed blade either though because it has such a good reputation. In a small fixed blade with a thin edge geometery, I won't be abusing it too bad so, either would be a good choice.

Stay Sharp,
Sid

 

[The General]

D2
1. Better edge holding
2. Its a 'tool' steel

3. ATS-34 never liked me.
W.A.

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[steve22595]

I have several blades in 154 CM and only 1 in D2. I've been really happy with the D2. If D2 is more stain resistant, I would stay with it.

 

[Rob Simonich]

No question, D-2, hands down.

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www.simonichknives.com

 

[bald1]

Darrel,

I'd much prefer the D2 blade based upon my experiences with these steels.

Bob

 

[tom mayo]

I really like U2 the best.

 

[Nakano 2]

Hmmm... D2 contains 13% chromium tops. While ATS34 and 154CM has 14%. Given a proper heat treat, the stain resistant capability should go to the latter 2. But given the proper care all of these steels should do just fine. D2s higher carbon content will allow for better edge holding characteristics once sharpened. Further, if the heat treat is in the 60- 61 category as is all of Bob Doziers blades, then a thin grind should not be cause for concern that its edge may chip or break.

I am quite happy with the performance all of my D2 blades which include several of Bob Doziers and RJ Martins. Thin high hollow grinds have been my best "using" blades.

L8r,
Nakano

 

[Gus Kalanzis]

I will have to go with D2 (one of my all time favorites on a fixed or folder).

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[Keith Montgomery]

D2, because it holds an edge great and easy to sharpen.

[This message has been edited by Keith Montgomery (edited 12-02-2000).]

 

[Burke]

I too prefer D2. I think it takes a more aggressive edge than 154-CM, and has similar stain-resistance. The only thing I would wonder about is if the fact that it's more difficult to polish would mean a folder made of it would be less smooth. Have you considered any of the CPM steels for this, or are they too hard to work/too expensive/just not what you had in mind?

 

[Old Knife Guy]

I gotta go with the pack, on this one. D2 cuts better, although I'm just a thread trimmin' envelope openin' guy. I've had good luck with 154-CM, and it remains one of my favorites. To break this tie, I'd say that my primary use now is for a well made, well finished knife for office-casual duty. That means 154-CM in an upper end knife.--OKG

 

[budman]

count me in the D2 crowd..I have one of Bob Doziers blades and like it very much..

 

[SammyB]

DDR-

I am a big fan of D2 but CPM3V may replace it for my small using knives. As I have been beating the heck out of a whitewing in 3V, very thin flat grind, and it stays sharp like D2. But D2 over 134 anytime a mirror polish ain't needed.


-Sam.

 

[tom mayo]

on a more serious note.....both have been around for longer than most of us....154cm is tough.....D2 holds an excellent edge: Bob Loveless used it for a while but claimed it was tooooooo brittle.....Over here in the warm humid salty air it RUSTS BIG TIME> thats the main reason I stopped using it... obviously you have some hidden agenda here, but I would say, there are better steels now than both of these, as you well know (more than most I presume) and wonder why you ask this question.......!?

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[ARtsig1]

Have three Bob Dozier knives with all of them having D-2 blades. I haven't really had an oppurtunity to try them out fully, but what I have seen so far impresses me a lot. These knives seem to take a real good edge and have held up through a couple of weeks, maybe longer, of cardboard cutting. I also have a Pack River Camp Knife by Steve Mullin. I believe it is constructed with D-2. This knife has been through the test! It is an all purpose camp knive from chopping wood to slicing bacon. D-2 has only about 12% chromium so it is not exactly a stainless, the Pack River will attest to that! It now has a dark patina that is not too bad looking. Of course that in itself helps to protect it further. D-2, if hardened by someone who knows whaty they are doing is a hard steel to beat. Apparently Bob Dozier and Steve Mullin know what they are doing!

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[AJ]

D2 (got spoiled by Bob Dozier's working knives).

AJ