D2 Stains Very Easily?

M

MeritedEdge

Joined
Jan 3, 2018
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I was at a friends house for a barbecue and he made these amazing dry rubbed pork chops. They were about 2" thick and about 4 metric tons each. (Kidding)

Anyway, he had plastic utensils that just weren't cutting it. Literally.
So I pulled the pocket knife that I had on me which was my Ontario Rat 1 in D2.

After enjoying my pork chop and a cold beer, I would say about 45 minutes elapsed before I went into the house to wash it off with soap and water.

I was amazed to see that it stained in that short amount of time. This is my first D2 blade so didn't know what to expect. Is this common with D2?

I don't care about the staining. It's a user blade after all. Just a little surprised.
I included a pic for reference.


wb_AP6537_RGuhv_Voifjw2a_A.jpg
 
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Patina! I love it. M4 is my favorite steel that does this blue/grey patina. Keep cutting hot meat and fruit, it only gets better with time! Google patina and behold the beauty. Rust or Iron oxide has multiple forms. It depends on the Fe to O ratio, there is basically red and black rust. What you have is the good form that (may) protect from the bad red rust.
 
Honed_Edge said:
Patina! I love it. M4 is my favorite steel that does this blue/grey patina thing. Keep cutting hot meat and fruit, it only gets better with time! Google patina and behold the beauty.
Click to expand...



I'm familiar with patina. I've done a forced patina finish on some of my knifes before.
I also have a Spyderco Mantra that has a M4 blade but it hasn't gotten nearly as stained as the D2.

Like I said, it doesn't bother me . I'm just surprised ised by how quickly it happened.
 
Most of my D2 blades took quite a bit of use to develop a patina. I've got no experience with the Rat 1, maybe it has a bit less Cr than other D2 blades I've used or perhaps there was something that reacts very strongly to steel on the meat (maybe a marinade or sauce).
 
MeritedEdge said:
I was at a friends house for a barbecue and he made these amazing dry rubbed pork chops. They were about 2" thick and about 4 metric tons each. (Kidding)

Anyway, he had plastic utensils that just weren't cutting it. Literally.
So I pulled the pocket knife that I had on me which was my Ontario Rat 1 in D2.

After enjoying my pork chop and a cold beer, I would say about 45 minutes elapsed before I went into the house to wash it off with soap and water.

I amazed to see that it stained in that short amount of time. This is my first D2 blade so didn't what to expect. Is this common with D2?

I don't care about the staining. It's a user blade after all. Just a little surprised.
I included a pic for reference.


wb_AP6537_RGuhv_Voifjw2a_A.jpg
Click to expand...

D2 is not a stainless steel. Rather it is a semi stainless steel meaning there is just almost enough but still too little free chromium in thd steel for it to be considered a true stainless.

It can develop a patina fairly quickly.
 
Franciscomv said:
Most of my D2 blades took quite a bit of use to develop a patina. I've got no experience with the Rat 1, maybe it has a bit less Cr than other D2 blades I've used or perhaps there was something that reacts very strongly to steel on the meat (maybe a marinade or sauce).
Click to expand...


I wonder if all the salt in the rub had anything to do with it?
 
Lapedog said:
D2 is not a stainless steel. Rather it is a semi stainless steel meaning there is just almost enough but still too little free chromium in thd steel for it to be considered a true stainless.

It can develop a patina fairly quickly.
Click to expand...


Thats good to know.
Thanks
 
Strange. I’ve carried a Bob Dozier model 6 in my waistband at work for 10 years. I’ve literally taken it out and shaken the beaded up sweat off it and it has zero patina, staining or rust.

And, I have military grade corrosive sweat.

Different heat treat? Finish?
 
If owned many knives made with D2, and I've never had trouble with staining.
 
Here are some pictures of my d2 para military, Its been carried on and off since I bought it new in 2008.
The patina on the front side is due to carrying in the waistband when wearing basketball shorts, other than that is pretty much spot free.
I do take care to wipe it off with a napkin after cutting food though, it really only gets washed if I'm cutting food right next to the sink.


https://imgur.com/a/Ex3L3s1 larger pictures over here

LixoHBH.jpg


WSpMZN0.jpg
 
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hhmoore said:
My guess is both. I've used D2 blades that quickly developed a patina on fruit or meat , and others that didn't stain after years of use.
Click to expand...
Snap! I have a D2 710 that has cut anything and everything over the years - zero patina. Other D2 blades I own are more prone to patina, which is fine by me.
 
Even stainless will patina with cooked meat if left long enough. I’ve never had D2 not get patina.

Nothing makes patina quite like cooked meats.
 
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