What's the difference between blade steel? for ex...

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Bladeswinger

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For example: I just ordered a BM AFCK 806D2, in the profile it states the blade is high chromium. Which according to Cold Steel's latest cataloge the higher the chromium content the harder it is to sharpen and will not keep a good edge. Cold Steel said "We use AUS 8 a high carbon, low chromium steel that has proven itself to be the ultimate compromise between toughness and strength, edge holding, and resistance to corrosion." Now if that is true then the high chromium BM AFCK 806D2 blade is a "pos" imo BM will NEVER make a "pos" blade! Someone please explain im confused! :confused: :confused: :confused:
 
D2 is a semi-stainless alloy and has a little less chrome than AUS-8. It will be harder to sharpen since it has a lot more alloying elements, but it will also hold an edge something like 5 times longer than AUS-8. AUS-8 will take an edge that is very smooth like a razor. D2 takes a slightly rougher edge that slices particularly well and holds it a very long time. If you like to shave with your knife and hone or strop it all the time (I'm a lot like that) you may prefer AUS-8. Much to my surprise I like D2 better.
 
D2 is actually one the best small/medium knife steels I've ever used. It's not as stainless as AUS-8, but holds a much better edge when proprly heat treated. Don't worry about your Benchmade one bit. D2 is VERY good. I'd take it over AUS-8 any day for most knife uses.
 
One golden rule of the forums is- don't take manufacturer's claims at face value. Chromium is one key ingrediant in many steels- not just "stainless" ones, it is important in 5160 and 52100 also, just in a different way and in much smaller "dose", and it affects knife performance in more than one way.
 
From the testimony here, D2 and M2 by BM is far better than Aus8
 
While i do agree that D2 is better than Aus 8 i dont think its near 5 times better. You have to remember that for most people and most tasks 420HC would be enough anyways. I happen to like Aus 8 and think it is a good mid range steel, it is very easy to sharpen and takes a VERY good edge, i dont know if it will take a better edge than D2 as i traded my only D2 knife but it takes a better edge than any other steel i currently own, it may not hold it as long but it sharpens/polishes up better than most steels. And it is easyer to sharpen than D2 by a long shot. I if i was looking for a knife and found one i liked but it came only in aus 8 that definatly would not stop me from getting it. Just my .02 cents
 
First off, AUS-8 is not a low chromium steel. It is a low chromium stainless steel. D-2 has 11-13% chromium and AUS-8 has 13-14 1/2%. That makes D-2 a lower percentage chromium steel than AUS-8. D-2 is actually not considered a stainless steel and AUS-8 is and that is because of the higher content of free chromium molecules in the steel.
 
Bladeswinger :

Someone please explain im confused!
Click to expand...

No Cold Steel is.

D2 is known as a very high edge holding steel. In general edge holding is a very complex issue as what a blade needs to stay sharp depends on what is cut and how. For example the steel in an axe would have to be very different from the steel in a fillet knife for both to have high edge holding.

The axe needs a very tough and very ductile steel. The fillet knife needs a very abrasion resistant steel which has a very high corrosion resistance. Both of them have the one common need of having the highest possible hardness. So 5160 is a good axe steel while ATS-34 is a solid fillet knife steel. Two very different steels, both with high edge holding, but in two very different blades.

In short, your D2 blade will stay sharp very long when used for normal cutting, and it will shine when used to cut abrasive materials and then outperform steels like AUS-8 many times to one as Jeff noted. In regards to hard to sharpen, that depends more on how the blade is ground. For maximum "sharpenability" you want the least metal at the edge for the highest cutting ability and lowest need for metal removal during sharpening. Hone selection is critical as well use the higest quality you can afford to make your life easier.

[as well for high edge retention the blade steel has to be chosen correctly for the knife, 5160 makes a hard to sharpen salt water fillet knife as the edge is constantly corroding and you have to remove large amounts of steel to repair it]

-Cliff
 
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