Tell me about M2 Steel

fulloflead

fulloflead

Joined
May 3, 2002
Messages
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Someone tell me the properties and composition of M2 steel please?

I just got my first M2 knife; a BM AFCK.

I found it MUCH easier to sharpen than D2 or ATS-34 and I was able to put an incredible edge on it. I expected it to be harder to sharpen.

Is it supposed to be harder than those steels? It sure didn't seem like it.

As my usual test: I took a hair from my girlfriend's hairbrush, held it by one end and cut the bottom half off with one quick swipe.

That's great and all, but I've been able to achieve that with AUS-6 in the past.

I KNOW it's not very rust resistant because this LNIB knife did have quite a bit of rust speckles on the uncoated edge.

Of coarse, NOW, it's a polished edge so rust will have less to get a purchase on.

What should I expect from here?
 
Good Evening All-

FullOfLead, here are the SEARCH results for your question.

Purchased one each for my brother-in-law, father-in-law, and cousin and they all love them. Enjoy your new knife.

~ Blue Jays ~
 
I would expect very good edgeholding, decent toughness, and no problems with rust due to the coating, and polished edge.
For that matter, I have never encountered rust on the edge of my 710HS regardless of grit used, probably because it is used regularly (and cleaned fairly regularly). Not to say the edge won't rust if it gets sweat all over it, and is left sitting, but it doesn't take an unreasonable amount of care or maintenance.
The edge comes back quickly with a steel and a few strokes on the Sharpmaker, as long as you don't chip it. Reprofiling is another story. I'd hate to reprofile it with a Sharpmaker.
I have only chipped the edge from slinging it (unintentionally) onto concrete, and when the edge got turned in while prying on a metal hose clamp. No chips besides those in 2 1/2 years of use, in a very rough work environment, not to mention intentional abuse, as I wanted to "test" the steel. My blade is well worn, but I've probably cut more stuff, just to see, with it than I would have in twenty years of just using it.
Can't count the times I've thought the edge was screwed, and just realigned it by steeling on a butcher's steel, or even an iron bar at work.
It's a great steel, and your knife will probably last indefinitely with normal use.
 
it is sure nice to see people who use M-2 i love this steel! i may start using Stainless like 154cm or something on some of my knives for sale.but will alway's use M-2 for my personal knives , i have a warncliff that is super sharp that i use mostly on leather when i make leather cases for my knives and it will go 3 month's without "touchup" that is a lot of leather .
 
It's all about the Tungstan. M2 has very high Tungstan content wich is very hard and can be sharpened very well the high carbon and low low cromium help to that razor sharp edge holding ability.

Sources: 26th edition Machinery's Handbook, Industrial Press

AISI M2: Similar to M1, yet with substantial tungsten content replacing a part of the molybenum. This is one for general-purpose high-speed tools steels, combining the economic advantages of the molybenum-type steels with the greater ease of hardening, excellent wear resistance and improved toughness of tungsten. It is a preferred steel type for the manufacture of general-purpose lathe tools: most categories of multiple-edge cutting tools, like milling cutters, taps, dies, reamers, and for form tools in lathe operations.
 
Is that not the case for most high carbon steel used in these cases such as O1 M2 A2 and so on.
 
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