Hi Jack, I have yet to run into the ever popular edge chipping. D-2 is a fantastic blade steel. Last years deer season went somrthing like this. I ended up taking three deer from field to freezer with my muskrat model knife in D-2....I never sharpened it once, it had no edge chipping it finally just got too dull.
After the third was processed, I did sharpen, and ended up getting a fourth, that blade is in my pack and ready to go. I haden't looked at it until two weeks ago, and I expected there to be some staining..... It still looks like new.
While D-2 does have large carbides when Ht'd to 60RC and not 62 like some take it too. It performs, as far as I am concerned perfect.
I also use D-2 knives in the kitchen, and for cleaning fish. One even found its way in the dishwasher. It ended up with some slight ( very slight) stains. But I figure thats pretty damn good considering the environment of a dishwasher.
So weather its from me or another maker don't be shy use those blades in D-2, you will be suprised.
Nick