Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 14 conversations about:
BlueTom
384
Jul 4, 2019
bookmark_border
I have a Boker/Los Banos Ti Subcom in VG-10 (pictured below). The blade specs on that compared to this one are virtually the same, though the shape is quite a bit different. I've had D2 knives before, but only in choppers (Kershaw Outcast and custom 1-off made by a friend). Potentially (depending on heat treat) a very hard steel and as difficult to sharpen as the SxxV series of steels, which was fine for the choppers, as trees, limbs and brush aren't likely to discernibly dull a well-tempered blade in D2. Has anyone had a D2 pocket knife though? I like the form, but I wouldn't want to have to sharpen it all the time, and I didn't notice an HRC hardness rating in the description. Assuming the chatter below about this being a sprint run and the lock-side of the handle being Ti, I can't deny that this is an exceptional price. The VG-10 & Ti Subcom I have is on sale at Blade HQ for ~$75 bucks right now, with an MSRP of ~$100 bucks. I polished the handle scales on mine, so it's improved over the $75 one, but this drop looks very interesting to me. Anyway, here's my Subcom:
Kizer
116
Jul 5, 2019
bookmark_border
BlueTomYou bring up a valid point. Most manufacturers are on the lower numbers of acceptable heat treat. For example, M390 would be great at 62, but most manufacturers heat treat just over 58. And they are high end companies. It's unfortunate, but ganzo, cheap chinese knives, heat treat D2 at around 62 as tested by 3rd party. This is the upper recommended limit for D2. They are showing up many other knife manufacturers despite being low cost.
Kizer
116
Jul 5, 2019
bookmark_border
BlueTomI have quite a few D2 knives. I don't really take notice of sharpening. I only seem to notice when something is too soft. I have one 440c ganzo knife that took forever to correct a bevel discrepancy on - it must have been tempered to the max. Once I have a uniform bevel, I get away with stropping most of the time. I've had to touch up kitchen knives a couple of times when stropping didn't work any more. I use cheap green compound
BlueTom
384
Jul 5, 2019
bookmark_border
KizerThanks for the replies. I wasn't really concerned about the Chinese sourcing. Sooner or later I will have to try one of 'em to make up my own mind. I'm kinda on a fixed blade kick for the time being, but this mini-folder seems OK to me. I was hoping someone would tell me it is tempered in the 62 range, which does make it hard to sharpen, but also makes it retain an edge for much longer. This knife will be for opening and cutting down boxes for the most part. Lots of tape and cardboard, plus just EDC kinds of duties. Don't think that kind of material will be rough enough on D2 heat-treated to ~62 HRC. to dull the blade real quick. Should retain its edge almost indefinitely. I'll have to wait until the last day to join the drop. Money's tight until I get paid. Thanks again.
Kizer
116
Jul 6, 2019
bookmark_border
BlueTomI doubt very much it will be 62. More like 58 to 59. I would like it harder too. Just looked, the recommended range is from 55 to 62 - that's a big range. Luv them knives has been testing for a while, but no boker knives tested. Price doesn't seem to come into the equation.
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop