From knights in Camelot, Samurais in Japan to modern-day militaries, knives have been a big part of human life and war.
Even with the invention of guns and bigger war machines, most fighters today still prefer knives.
There are many brands of combat knives you could choose from, but D2 and VG 10 brands stand out.
Suppose you go to a store and are stuck between the two; which one should you pick? Let us get a clear breakdown and see which one is best;
D2 vs. VG 10
Both the blades are solid, but if you had to choose one, you should go with the VG 10. D2 blades are tough, and they could be good for heavy-duty work, which makes them stand out.
VG 10 knives, on the other hand, are almost as tough as D2, but they are more corrosion resistant. Regarding performance, the VG 10 works almost as well as the D2, but the D2 is much easier to handle and sharpen. In the end, it comes down to personal preference.
A Detailed Comparison Of D2 And VG 10 Knives
There are a lot of details about the respective blades that you should know before committing to work.
Getting some specific details about the quality and performance of each blade will be a good first step so let’s get into it;
One of the most important aspects of knives is rust resistance. All hunting and military knives have some rust resistance, but some are more resistant than others. So the final choice of knife based on rust resistance is VG 10.
They are more resistant to rust, so that they will work well for those in damp or rainy areas. The additional resistance also makes it a good choice for preparing food since there is a lot of contact with water.
For a D2, you would need to give it an annual tune-up. You can have a little break-free CLP annually, and this will keep it from rusting. You could also use and store it correctly to prevent rusting, and you will be okay.
However, if you want a knife for hunting, chopping, or camping, you should choose the D2. This is because it is tougher, and it will work better with the heavy-duty requirements of these events.
When it comes to performance, the D2 tends to hold up better than VG 10 blades. It will sharpen easier and faster, and you will find that you can hold the edge longer than you can a VG 10.
These small differences can mean a lot in the long run, so you have to be keen about them. So the final choice will be determined by your intended environment of use.
If you use the knife in acidic or damp environments, get the VG 10 model with superior corrosion resistance.
Otherwise, it would help if you used the D2, which will give you amazing performance and easy handling.
You could even have the knife specially crafted for you to meet your specific design, weight, and look.
What Are The Properties Of D2 Steel
The best blade for you will most likely be the D2 unless you have a special environmental need for the VG 10.
Therefore, you need to understand the properties of the D2 blades to have an idea of just how they will work for you;
D2 steel is a special kind of still that contains high carbon and chromium contents, and it is air-hardened.
This hardening allows it to offer incredible hardness of between 55 and 62 HRC, which makes it extensive in use.
The chromium included in the steel gives it some corrosion resistance when the steel gets hardened.
Its durability makes it a good choice for many uses, including making knives, farming tools, shredders, and other heavy-duty equipment.
It has high heat handling capabilities, so temperature ranges of use should not be a problem. The blades are forged at temperatures above 9250C so they can handle the heat after preparation.
The only downside that comes with D2 blades is their limited corrosion resistance. This forces you to be extra careful when using and storing the blade since it will rust if you don’t store it correctly.
Properties Of VG 10 Steel
VG 10 Steel is also a good choice, and it has some advantageous properties. This will be the best choice for cooks or people who work with acidic liquids because of its unique features.
If you feel like the D2 blade is not best for you, here are some VG 10 steel properties that could make your decision easier.
The name in full is V Gold. This is used to refer to the superior quality and feel offered by the steel and its products. This grade of steel has 15% chromium which is an advantage in boosting its corrosion resistance.
The addition of vanadium in this steel gives it a more refined microstructure, making it more resistant to wear and tear.
This structure also makes it easy to sharpen and maintain. This is kitchen-grade steel which will work with acids and foodstuff.
Sharpening Tips For Beginners
Whichever knife you choose, you need to know how to take care of it for it to work well. Regularly and correctly sharpening your knife is a big part of the maintenance, and it has a lot of weight on how long the knife will last.
Sharpening your blade the wrong way will cause it to lose its edge, and you will have a damaged knife over time.
To avoid this, there are some simple tips you should follow when sharpening your knife regardless of the type;
The angles don’t matter
They matter, but it is not the way you think. When you buy a knife, its edge already has an angle, and it works well. This angle was set by the manufacture that understands the steel used in the blade.
To keep your knife in the best shape, you need to maintain this angle as you sharpen it. All you have to do is set the blade on the sharpening surface and raise it until you match the angle with the stone.
Try the best you can to match the angle. Place the blade flat on the surface, then raise it until the sharp end touches the surface. Make sure it’s not too steep or too shallow, and your knife will remain as good as new.
Make sure you apex the knife’s edge
What I mean is, you need to make sure that both sides of the knife are ground equally, so they come to the same meeting point. The knife should have both ends meeting at the center for it to work well in all angles.
This is very important when sharpening a knife. You have to make sure it’s not rounded off close to the middle if it has a flat point in the middle. This will continue to manifest itself once it starts, and your blade will become blunt very fast.
You can know if you have the right apex by feeling burr around the edge of the blade with your finger. You will know the angle is wrong if you feel the burr on one side but not the other; it should be at the center.
Always sharpen the blade backward
A knife is only as good as its edge, and this is a tip that helps you take care of the edge. A lot of people sharpen their knives back and forth, but I’m afraid that’s not right.
Sharpening a blade is all about muscle memory and how long you can hold a given position as you sharpen.
It is easier and safer to keep a steady angle when you work the blade backward rather than multidirectional.
When you sharpen back and forth, you will get the right angle going back, then mess it up when you pass the blade again with the front end.
Another problem with sharpening back and forth is that you might cut into the stone and damage the blade in the forward stroke.
Both D2 and VG 10 blades have impeccable performance capabilities and durability. You could get almost everything you want from each blade for your general use. However, you can make better use of a blade if you choose the right one.
VG 10 knives are a good option for those planning to use the knife for cooking or in wet environments. This is because they have a higher chromium concentration which increases their resistance to rust.
For general uses, though, D2 knives will be a good choice even if you might have issues with rust. You can prevent it by storing the knife correctly and keeping it away from water or acids. Correct sharpening will also be a big help in maintaining your knife.