D2 steel

As far as I know, Swamp Rat has discontinued their D2 Knives- you might need to look at the secondary market if you want a D2 swamp Rat.
 
D2 is the most rust resistant of the non staineless steels but it can oxidize on you. It has been reported to be a great edge keeper and a steel with great wear resistance. The edge on a D2 blade will degrade pretty quickly when cutting acidic fruits and veges though so if you plan on lots of kitchen use for it you may want to opt for premium stainless over it.

Rat is correct that they have been discontinued but there are still some that come up for sale on the for sales forums by individual in the used market now and then. You could also try a want add and see what happens.
 
Swamp Rats' website must need to be updated because I saw the Safari Skinner was made of D2. Thanks for the replies. What kind of steel is SR-101?
 
SR-101 is a carbon steel and will rust more easily than D2. It is a heck of a lot tougher than D2 as well. You need to prevent the edge from rusting so avoid cutting fruit and not wiping off the blade.
Take a look at the Corrosion Resistance section of this alloy comparison by Cliff Stamp. It gives you an idea of the big place that stainless makes a significant improvement over carbon steel. For everything else you are better off with non stainless (such as a tool steel).
http://www.physics.mun.ca/~sstamp/knives/deerhunters.html
 
D2 is not the perfect steel but, it is pretty darn good.! You can use it to cut acidic foods/fruits etc.. The important step is to wash the blade off good and dry it after imediate use! I have never had a problem with D2. :cool:
 
No. D2 doesn 't rust easily because it is too ornery! It is one tough steel if properly heat treated. I hate sharpening mine but once sharpened stand back Sally! A little CLP every now and then is all it needs.
 
I have never had any trouble with my Grip and Mini-Grip, both in D2. I occassionally wipe it off with my Tuff Glide cloth.
 
Never had a rust or staining issue with it. I use D2 knives alot field dressing deer and blood and steel don't go together well at all. Clean it right away after use is important.
Scott
 
(Must use Homer J. Simpson voice)

Ummmm D2, is there nothing you can't do? :D


This is by far my favourite steel, I have a Roger Linger custom and the edge is polished to #3000 on an Edgepro. Whoa!~ :cool:
 
I have a couple of Dozier's pro guides in D2 and they are awesome! I have never had a problem sharpening them on a diamond stone free hand, and I've never had a problem with rust or staining. It's got almost enough chromium to make it a true stainless, but not quite. It's the best all around steel I've ever used. Hope that helps, Jim
 
I've had a D-2 knife for years. It's a nice, even brown that reminds me of where we have been together. It resists rust because it has chrome just under the level for the "stainless" label (but "onrey" probably helps too ;) ).
 
I've used my Dozier Canoe and Camillus CUDA Maxx extensively in the kitchen, mostly on fruits and vegetables, and neither of them ever rusted on me. Neither ever developed a noticeable patina. Of course, they got washed or at least rinsed off each time I used them, and dried right away.

It's not worth sharpening them very often, because they don't seem to dull.
 
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