Guys, how does that D2 steel perform?

knarfeng, that chart you often post is super useful! I have looked at it to compare my experience with the "usuals" often.

I've had Benchmade and Queen D2, and used and sharpened my brother's Dozier. The Dozier is definitely different, and I think suited to its use as a skinning and meat processing knife. Benchmade's seemed to chip easiest, don't know what RC they run it so I don't know if that makes sense. Queen's pretty much fits the "takes a lousy edge and holds it" saying, though I don't mind a working edge (it's a working knife).
 
bodog said:
Out of pure curiosity, is there anything reliable to base that on? I know that it's generally considered to be true, but is there any source of actual reliable data that says the way he hardens D2 is any better than someone else? I'm not saying it's untrue, but I haven't seen anything at all that backs that thought up aside from people simply saying he's the best and nothing more.
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Good question, I think that he probably heat treats it well, but his geometry is stellar. Thin primary grind with a "sufficiently thick" edge grind. D2 will chip out when it's ground too thin at the edge, but holds an edge extremely well when the primary is thin and the edge "not thin".

I've also polished D2 and found it takes a great edge and holds it for a very long time. Newer steels have surpassed it, to be sure, but it's still a good standard for edge holding, IMO.

About 10 years ago I gutted and cut up a domestic hog, and my Dozier was still as sharp at the end as at the beginning.
 
bodog said:
Out of pure curiosity, is there anything reliable to base that on? I know that it's generally considered to be true, but is there any source of actual reliable data that says the way he hardens D2 is any better than someone else? I'm not saying it's untrue, but I haven't seen anything at all that backs that thought up aside from people simply saying he's the best and nothing more.
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Although I would never abuse a Dozier, I do believe that they can take a lot of abuse. He talked about his HT and indicated that it wasn't a secret as it was that his numbers during HT were exact. In other words he did not guess at what temp the steel was in each part of the HT process, he knew. And that is the difference.
 
Cobalt said:
Although I would never abuse a Dozier, I do believe that they can take a lot of abuse. He talked about his HT and indicated that it wasn't a secret as it was that his numbers during HT were exact. In other words he did not guess at what temp the steel was in each part of the HT process, he knew. And that is the difference.
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My brother has nice knives, but isn't a knife guy. He uses his Dozier as he sees fit, and honestly probably harder than "normal". When it comes to me for sharpening it is still meat cutting Sharp, but not paper slicing due to slight chips. I take just enough off to get a good edge and it's good to go. I'm really impressed by it, and if I hunted more I'd definitely try to get a Dozier.
 
I like it when a knife maker concentrates on one steel and perfects it. That is what Dozier has done and honestly D2 is a great steel and over the years, I have gone away from it and come back to it.
 
Cobalt: i think others have given you a more accurate,honestly, answer than i could. someone,a.g. russell perhaps,and this just a faint memory, tested his blades on the hrc scale and found them to be consistently coming out at 60.5,everytime regardless of blade style. i find that fact alone gives me a lot of confidence in his knives,aside from my real-world,empirical testing( i.e., wearing and using the knife). any further questions probably could be answered on his own forum with the greatest accuracy.
 
I don't care for the stuff.

It is a holy terror to sharpen, but it will hold a rough, mediocre edge for a good while.
 
I've never understood any of the complaints regarding D2. I've never had any problem sharpening it or putting a great edge on it. Maybe I've just been lucky in my choice of knives. Perhaps some knife companies do a better job with heat treating than others.

I have two D2 knives that I use frequently. One is a Wilson Tactical model 25, my daily carry/work knife. It's seen a lot of use. I've never had any problem putting a hair-popping edge on it that lasts plenty long for me. But I do use a diamond hone, so maybe that makes the difference.

The other knife is a Viper Start. Again, it easily takes a hair-popping edge (diamond hone). I had to re-profile the tip, which meant I had to completely file the edge flat for a good portion of the blade near the tip. After re-grinding the edge and re-sharpening, it easily pops hairs off my arm.

D2 isn't my favorite steel. I don't have a favorite steel. So I have no reason to exaggerate in my praise of D2. It just happens to be a steel that I have a lot of experience with.
 
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My first knife I made was D2 at 61 HRC, 3/16" thick convex grind,, unfortunately it's a little chippy,, only with very hardwoods but I know it will chip before it rolls every time.
Not a knock on the steel,, my own lack of enough research for that particular blade.
All the same I'll be using something else next time.
 
I have a Dozier & TM Dowel I used hunting. No problems. I am going try out a Buck in D2
 
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