As far as āreal D2āā¦ not sure. Butā¦. it holds a great edge. I have cut at least 200 feet of various thickness cardboard, hacked on a dry hickory stick, hacked on a pine 2 x 4, cut some rope, cut a bit of meat & fruits, & done some whittlingā¦. it is still shaving sharp & has not been sharpened yet. Iām waiting to see what it takes to dull it. ;).
So at this point, for me; I donāt care what the steel is. It holds a great edge & will cut. :+1:
For $9.99 I still canāt believe this knifeā¦ā¦ ā¦
Thanks, teacher - according to your experiences with this steel it is at least a stronger variant than other China steels. I am a recovering knife-hobby enthusiast (I have not had a knife purchase in 2 months now), the cheaper steels I have do not hold the edge as well and, with regular use, need to be sharpened almost weekly.
My pleasure M3CSL. :+1: l
Yep, I had been in āknife collecting recoveryā for quite some time until I discovered these Chinese knives (thanks raccoon cityā¦ :money_mouth_face: ) in this very thread. For years I bought Benchmade, Case, CRK (Chris Reeve), ESEE, you name it. Along with Customs by Scott Cook, Ed Caffrey, Robert Dark, Wayne Hendrix, Ray Laconico, Michael Morris, Charles Ochs III (Oxs Forge), & Eddie Whiteā¦ to name a few.
Then one day, with an empty wallet & eating Beenie Weenies; I realized I was out of control. :person_facepalming: :person_facepalming: :person_facepalming: yep, triple āfacepalmā I was so bad
Anywayā¦ I went cold turkey & did not buy a knife for a few years. I found these Chinese knives, as mentioned; and started getting a few. āSo farāā¦ keeping the urge under control.
I am frankly amazed by the quality of many of these Chinese knivesā¦. :+1:
And yeahā¦ āeven ifā the steel of this one is not D2, it is a darn good steel.
A sharp knife is easy.
All my pocket knives do that. I use diamond plates.
Normally freehand.
Japanese Kitchen knives I use a sharpener kit with Diamond plates Then Diamond and Ceramic Steels.
Just stand Tomato then press blade on it. NO slicing.
Theyāll usually all slide through. Top to bottom.
Itās only practice mate.
as long as you buy 440c steel upwards.
I use a lot of 440c along with D2 for general blades.
With basically VG10 Laminates for all my Kitchen blades.
MY skills donāt call for anything better.
Apart from a coupla Aogami drool blades I bought for perving on.
Buy one of those Blade angle guides from Hocho or others.
Itāll give your arm a memory of the angle to hold for best results after a while.
Then youāll only need it. and the sharpeners for longer blades.
You tend to drop the angle at tip end on them (longer)if you donāt concentrate.
Thanks Macka17
I have been collecting and sharpening knives for a few years now, but the sharpness level I end up with is typically arm hair popping or cutting paper vertically.
All my steels are indeed 440c or up (except for a few cheap Enlans I have just for fun). Most of my sharpened blades can create circles in paper, even white pages or telephone book paper.
What I have used so far:
whetstones large, freehand
self-made Wicked Edge clone (oil/whetstone)
Lansky
Lansky clone (better IMO)
1K compound
3K compound
6-10K diamond sprays
they can slice tomatoes top to bottom, but not horizontally (no hand holding tomato)
I stoned mine. water. and oil soaked round axe stone for 50 yrs.
My knives are sharp (even then.) When you can peel a layer of skin off the soft sides of your finger tips.
That included my Puma Prince. Hunters Pal, and Saw blade skinners.
I also taper my cutting edge on working blades.
Tip to 2\3rds down blade I taper angle from around 10\12deg to 20ish. angling out to around 30deg at back 1\3rd to1\4 of cutting edge, for stronger rear working edge without chipping.
Plus had/have a 6in 600grit Diamond steel in belt with a 3in (Oil soaked) Fine. Round Axe stone for touching up in field.
Weād often skin\Dress up to 30 foxes. 20 to 50 rabbits and a goat or two on a night hunt, walking the hills.
When fox were worth money.
Prince and skinner did all night with just a wipe on steel usually.
Rooās we left. Stinking worm riddled things. or an ear when culling.
Gocomma is a brand and they order products from various OEMs. Some of their knives are clearly manufactured by Sanrenmu.
I would guess they use a variety of knife OEMs. The mall ninja crap above does not look like it was made by SRM.
420 steel. Looks fine, but donāt count too much on a decent edge for long.
Rockwell 50 is fairly soft for blade steel.
I donāt touch anything less than 57/58 for cutting edges.
OK for a utility pocket knife though.
ā¦ 
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