D2 @ rc 64....opinions please!!!

And you would not have to worry about chipping or breaking if a bone or a sink or a counter top happened to get in the way. And if D2 is a die steel why are we using it for kitchen knives - lets use a stainless steel designed for kitchen use.
 
MACHAVEN said:
Steelsnob: Phoned Burger knives today and was told that the D2 we are getting came out at 61-62 rc. Really looking forward to that!!! Now I just have to choose my second blade. Good sense tells me N690...they've been doing it for 8-10 yrs. Curiosity would like Panser36. I've been told it is slightly tougher to grind. Another maker, Kevin Harvey, also found it to have more wear resistance than N690 &tougher. He also mentioned that the structure seemed finer than N690. I'll wait for Trevor's opinion and cutting results. Friday seems so far away!
Click to expand...

That's great news! Thanks for letting me know.
 
I don't have to worry about my gyutos, nakiris and slicers breaking on the bones, simply because I never use them on that. If I have to work with the bone, I have debas, meat cleavers, boning knives, etc.

Sink & countertop are either an accident or abuse. I don't abuse my knives, and I wouldn't choose the steel for the knife used daily based on accident possibility. Of course, I wouldn't mind increased resistance to those accidents, but so far out of my ~40 superhard Japanese knives none suffered from any of those problems.

Most of the popular knife steels are high speed, die, etc tool steels ad they were never designed for cutlery, the same D2 wasn't meant for knives either.

There's several steels in various catalogs and marketing brochures listed as cutlery steels, although kitchen is not specifically mentioned. Most of them are X50CrMoV15 class or worse. And that steel used in Wusthofs, Henckels, Messermeisters and other maker's kitchen knives isn't exhibiting stellar performance. Partly because it's left intentionally soft, but in the end that steel has its limits.

So, I personally think, if the steel performs well in the kitchen or any other designated task, why not use it and optimize HT for that task.
 
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