KBA
Basic Member
- Joined
- Apr 27, 2014
- Messages
- 4,449
Like anything else, the quality of a D2 steel knife depends on the maker/design. One of my all time favorite knives was the Benchmade Adamas (D2 steel). The factory edge was one of the best I've experienced at ANY price level. This knife just fell through paper effortlessly. Very impressive.
I eventually traded it off because A) I lived in a very humid place. B) The scales should have been G10 or Micarta with no coating. C) Although it was very heavy, I would have kept it if the scales were micarta. I still may replace it but I want to see a hard use test on an OKC Rat 1/2 in D2 or any Cold Steel CTS XHP knife first before. I don't want to wind up with a new stack of knives just because I wanted to feel some D2 love.
+100
Depends on the heat treat and blade geometry.
I have never considered it as a steel I would enjoy. To rough to field sharpen, doesn't hold the edge as long as others, can be a pain to reprofile. Yet, others love it. It really depends on heat treat and geometry first and your own personal taste and usage second.