Steel question.

udtjim

udtjim

Joined
Sep 4, 2007
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If properly heat treated and all things being equal, what are the pro's and con's of A-2 and D-2 steel in knife blades?
 
A2 is a lot easier to sharpen than D2 is. D2 will hold an edge longer. I have knives in both steels, I prefer A2 by a hair.
 
D-2 is semi-stainless so under normal use won't rust. They alsomake a CPM D-2 which should be a bit better.
 
I have used A2 on some larger knives and I like it very well but D2 does seem to hold an edge longer.
 
I love both steels. But D-2 gets the nod from me because it holds an edge MUCH longer and better, and it's semi-stainless!

A2 is easier to sharpen, but you sharpen it a bit more often.

I recently acquired a knife in CPM D2, and while my experience with it is somewhat limited, it seems to be quite an improvemnet over standard D2 in it's ability to take and hold a highly refined and polished edge.
 
i have noticed that the D2 never feels quite as sharp when I am finished sharpening them but there is no question thet they cut extremely well and for a long time.
 
A2 is significantly tougher than D2 and also significantly finer grained. I can sharpen BRKT's A2 to a level that I haven't gotten any other steel.
 
Thanks guys I quess this is the reason that I can't see much if any difference between the A2 BR knives and the D2 KOA.
 
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