[If it helps any Karl Schroen in his book The Hand Forged Knife says, "Originally, I forged D-2 from Flat stock. I found, however, that a fair amount of grain separation occurred using flat stock. I then switched to round stock and the problem was eliminated. I believe that there must be that there must be a difference between flat and round stock that comes from the factory. (grain structure).
As with other high chromium steels , i.e. stainless, I preheat all tools that come into contact with the steel during the forging (hammer, tongs and anvil) The secret to forging these steels is to keep the forging temperature as low as possible. D-2 is an excellent knife steel"
Stock removal guys use the D-2 planer blades as tempered from the factory and cool them as they grind to shape to keep the heat treat.
Kevin]
I have the book you mentioned by Karl Schroen but it has been a long time since Ive looked through it, and I didnt realize that was in it, Ill have to search it out. I appreciate your information as well as everyone who has chimed in on this subject. It would be interesting to see the grain alignment of plate, bar both round and flat. It is interesting to see how different folks do similar things to the same steel and perceive it differently, from both the amount of heat and the amount of force applied and possibly how the force is applied. A press might even give a different grain structure than the hammer. Now where did I lay my X-ray glasses
.?
Ramsey