Foo - 154CM vs D2 EDIT: Random Foo thread!!

Your preference and why please.

Whoops. Wrong forum. I was wondering why I couldn't find it. Foo, make this what you want it to be.

Is a 154cm piece of poop a big one?

D2 a reference to a Howard the Duck comeback??

They are both different types of steels. :rolleyes:

Dang Foosters. :lol:

154 cm = too-short downhill skis.
D2 = the last good Emilio Estevez movie?

I'd take the 154 cm on a shorter knife for the superior corrosion resistance and better edge holding ability. For a longer blade, I'd take the D2 to make sure it didn't break.

Your preference and why please.

The question is too general. Depends on the maker, the intended use, etc.

Does BM still have a forum? That used to be the #1 forum before KF then BF existed. I stopped by BF last week but haven't been to KF in years.

D2 a reference to a Howard the Duck comeback??

There were duck boobs in the original... Sex and poo in 5?

The question is too general. Depends on the maker, the intended use, etc.

Does BM still have a forum? That used to be the #1 forum before KF then BF existed. I stopped by BF last week but haven't been to KF in years.

OMG two people who know what I'm talking about!! (Hi Mich!)

The D2 is BM. It holds the edge better but is not as corrosion resistant as 154, right? The thing is, I'm not sure if I should be looking into D2 now. I'm getting a G10 BM Axis 13150-1 in D2 and I was just wondering how it would be compared to my 585BKS as an edc.

I'm a member of all three forums.

Are you a Spydiefanboi?

I used a D2 knife years ago and didn't have a problem with corrosion and I used it in a marine environment. You just need to keep it clean.

I have a few Spydercos; I started carrying them when they only had s/s handles. They're all users or former users though. The only thing I collect is old SAKs.

I keep them well oiled. I hate how thick BlueLube is so I won't go and buy it. I use Mineral oil since it would be food safe.

So in your opinion, if you were to have one BM, would you go for D2 or 154?

Well.......either way I'm getting the G10 BM Axis 13150-1. I guess what I'm asking for is which steel is superior between the two in terms of durability, edge holding, and sharpening ease?

I keep them well oiled. I hate how thick BlueLube is so I won't go and buy it. I use Mineral oil since it would be food safe.

So in your opinion, if you were to have one BM, would you go for D2 or 154?

Well.......either way I'm getting the G10 BM Axis 13150-1. I guess what I'm asking for is which steel is superior between the two in terms of durability, edge holding, and sharpening ease?

As stated earlier....depends on how your going to use it....exposure to corrosive materials? how often will you be sharpening it? high moisture environment? etc.

I keep them well oiled. I hate how thick BlueLube is so I won't go and buy it. I use Mineral oil since it would be food safe.

So in your opinion, if you were to have one BM, would you go for D2 or 154?

Well.......either way I'm getting the G10 BM Axis 13150-1. I guess what I'm asking for is which steel is superior between the two in terms of durability, edge holding, and sharpening ease?
What kind of steel is actually being used?

As stated earlier....depends on how your going to use it....exposure to corrosive materials? how often will you be sharpening it? high moisture environment? etc.
Oops sorry. Will be used as an edc and with water. Not salt water but with wet items, such as food. Hopefully won't be sharpening it that much for I'd like to keep the blade and not have it become smaller and smaller like the knife I used last year. That one was a work issue knife, cheap unknown steel that had to be sharpened quite often.


What kind of steel is actually being used?

Currently 440c. It's held up better than my work knife of last year but its edge holding (unless I'm abusing it) is having me sharpen it once a month.

Currently 440c. It's held up better than my work knife of last year but it's edge holding (unless I'm abusing it) is having me sharpen it once a month.
Jeez Siu, what the heck are you doing that requires you to sharpen it once a month?!? You can't just go willy nilly stabbing... :P

Wouldn't the type of steel have more to do with the how often it needs to be sharpened rather than who makes the blade?

Different manufacturers heat treat or harden their steel differently according to their specs.

When using my knife, sometimes it comes in contact with things that are not cutting boards. It hits metal, wood, plastic or cardboard quite often.

or....http://www.ooblick.com/weblog/files/2009/08/bunny_pancake1.jpg

I'd take the 154 cm on a shorter knife for the superior corrosion resistance and better edge holding ability. For a longer blade, I'd take the D2 to make sure it didn't break.
yes. Especially if the D2 is a fixed. for folders I like 154CM, one of the 440s or CPM30V; I wash mine off a lot and don't like moisture inside the handle of a folder if it's carbon steel or D2.

I sold my D2s off and only have one (a Dozier) left.

The only thing I collect is old SAKs.
P o i d h?

But 154 is high carbon steel, right?

But 154 is high carbon steel, right?

yup, but with sufficient amounts of chromium that keeps it 'stainless'

What does the Molydemolydiumorwhateverit'scalled do?

Molybendum? I believe it adds some flex - counterbalances the brittleness out that carbon puts in...what makes it hard and hold an edge also makes it fragile, oddly.

Some with a better understanding of metallurgy would explain this more clearly and accurately. But there is a lot of shared knowledge and application between bikes and blades.

Well I am getting a lot of help here and I thank everyone.