D2 steel question

Wildcat

Wildcat

Joined
Apr 14, 2003
Messages
925
I recently received a D2 Queen Gunstock. Feels good in the hand and pocket, but the blades won't color. I've cut some apples, potatoes, sausage...nuthin! I have not had any strawberries or onions yet, those are next. I don't want to "force" a patina with chemicals. Any ideas?
 
Just keep using it. D2 will resist a patina more than other tool steels.

I carry a Queen dog leg (D2) pattern almost daily (over a year now) and it has only recently starting taking on any sort of noticeable patina.
 
D2 has about as high a chromium content as you can get without qualifying as stainless steel. In my admittedly limited experience it is more apt to pit than patina, especially if you try to force it. If you carry it long enough, it may take on some color. Good luck.
 
I cut up an apple on one of my Queen Polished D2 blades.
I did not clean off the apple juice fast enough, and it left a stain.
Not a patina, a round stain.
Brasso would not take it off, which normally cleans off all patinas.

I have a D2 slimline trapper with brushed finish that I use in the kitchen, nothing, no discolor!!!
 
My Queen D2 has one dark spot on the blade, and the rest of it is a very light grey, barely noticably darker than the tang.
 
The only actual staining that I have seen was on a #26 stockman that I had in my pocket while harvesting grapes. Some of the grapes somehow ended up in my pocket without me knowing it. At the end of the day I discovered it, and there are some dark stains on the main blade now.
 
I've used a Queen slimline trapper for a few years, and it has a single gray spot, no noticeable patina. Unfortunate, too- it would look great next to the cherry Delrin scales.
 
Yeah, D2 doesn't much want to take a patina from normal use -- if abused/forced a bit, it tends to pit more that patina. About all I've been able to get is more of a light gray, though I haven't really tried any more extreme measures (like warm Dr Pepper with lemon or warm dilute vinegar and similar).
 
Wildcat,my Dozier master skinner got dark around the tip and edge when I used it to cut a medium rare rib eye steak with lots of salt.
 
thanks for the replies yall.

The rib eye sounds good. I may just have to cook one for dinner. Thanks Willis.
 
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