When choosing between D2 and stainless steel, make the right decision.

When choosing between D2 and stainless steel, make the right decision.

Let's talk about what to consider first when choosing a knife by steel grade.

1) The knife must be sharp

The sharpness of the blade depends on the level of carbon in the composition of the steel used.

However, this increases the risk of oxidation. To prevent rusting, chromium is added to the steel composition. At the same time, if its level is high, then the sharpness of the knife decreases.

2) It must stay sharp for a very long time.

It seems simple, you need to use a very hard steel (above 60HR). However, the high hardness makes the steel brittle. In addition, such steel cannot be sharpened independently. You will need the services of a specialist.                                                                                                             But, at a very low hardness, the blade crumples and the cutting edge becomes blunt. We need a middle ground.

3) The knife should not rust.

Carbon steel is corrosive. But it sharpens well and holds a sharp edge for a long time.

Stainless steel does not corrode, however, it often needs to be sharpened.

Summarize.

In order to make the final choice and not be mistaken, you should ask yourself: "For what purposes do I need a knife?"

If you are going to go hunting with him, then a knife made of D2 steel is better for you.

If you will be using your knife in a humid environment, consider a stainless steel knife.

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