420HC vs D2

[Uncle Buckmaster]

I've been considering getting a 120 General Heritage Series in D2, but I've since seen a number of threads which assert that it's of lesser quality yet higher cost than a standard 120, because apparently D2 isn't as good a Steel as 420HC, first time I've ever heard that by the way, I was always under the impression that D2 was better, but okay... Admittedly, I'm no metallurgist.
That being said, I already own a 120 in 420HC, so unless there's no valid reason to earn a 120 in D2 if you already have one in the apparently superior 420HC, that's not exactly a huge deal.

In addition, I've heard a few reports of the Heritage Series in general having some QC issues from the factory ranging from poor grinds, factory blemishes, chipping edges, etc. However, that was several months ago, with no such reports since, so I'm hoping that means it was sorted out.

The 120 Pro in S35VN is also tempting, yet significantly more expensive.

 

[Old Biker]

What do you value most in your knife steel, toughness, edge retention, rust resistance? If it is toughness, 420HC, with the Bos HT, is way ahead of both D2 and S35VN. S35Vn has very slightly higher toughness scores than D2, but neither is Close to 420HC. For edge retention, again S35VN is slightly better than D2. But both are quite a bit better than 420HC. Both 420Hc and S35VN are categorized as stainless. D2 is not.

O.B.

 

[GPyro]

D2 doesn't sharpen as easily as 420hc.
But it does keep an edge longer.

Someone here once said "D2 takes a crappy edge and holds it forever".
I guess there's some truth in that, yet I haven't been unhappy with the edge from the factory.

I think D2 makes for a great chore oriented steel, as it will take a beating and still perform.
I like my 119 and 105 in D2. Yet I don't really care for my 102.
I think it's a good choice for a larger blade.

For anything I want a really nice sharp edge, there are better options.

BCCI pricing on the D2 web exclusives are very good buys.

A 124 in D2 could be interesting.
I don't see the attraction to the 120.
I think a knife that large should have a full tang.

 

[jbmonkey]

d2 toughness is not good. that is more of what you're seeing. it works for a knife steel and isn't a horrible choice...but.....

...for a smaller blade it works better........for a larger knife or a chopper its a poor choice for steel due to its poor toughness.

I'm not a fan of d2. its a pain to get sharp. its toughness is poor, its edge holding is okay but not better than many other steels that are easier to keep sharp and have better toughness and corrosion resistance. many old timers seem to like it. think maybe cause it falls into the tool steel category and it has mislead them into thinking its some sort of better than it is steel.

it just doesn't bring much to the table with all the other steels out there today.

 

[GPyro]

I guess I use my knives for cutting.
Not chopping.

I've noticed you really don't see many D2 kitchen knives.
So that says something.

I've used my SK blades D2 104 & 212 and have been pretty happy with their ability to hold an edge.
Actually that 104 is one of my favorites.

I guess I do have more premium and 420hc steel little knives and prefer those over my little D2s.

 

[rhino]

420HC & CPM S35VN:

D2:

 

[DocT]

420HC is very tough and will take a beating, but D2, not so much. However, D2 will have better edge retention by far than 420HC.

 

[Boattale]

I've got only a few D2 knives. No complaints about sharpening or edge quality. I'm not hard on knives so no chipping or other problems either. I'm good with Buck's 420 HC too. It's always more about the knife than what steel it's made of IMHO.

 

[bucksway]

I have 2 D-2 112's but never used them much. A 112 in S35VN was the sharpest knife of any kind I have owned. I just bought a S45VN 112 BOTM in Koa and I'm seriously considering using that. It will display good even with a little use.

 

[jbmonkey]

while I'm not a d2 fan, its important I point out Bucks heat treat is quite good on it. far better than all the Chinese companies flooding the market with d2 bladed knives. dont let these Chinese makers influence you on d2 if thats your experience with it.

Bob Dozier is known for best heat treat on d2. I dont own one so I can't compare to Bucks. I expect Buck does a good a job as one can for the volume they do when they make d2 knives.

in that regard while I've seen decently done Chinese d2 knives the bulk are below average to poor and my comments earlier weren't really focused on Buck or anyone's just the steel in general.

one should have no fear of a Buck d2 knife if they want it. the warranty and quality of heat treat and designing to make it a good knife is there. I just prefer other steels Buck uses is all.

I'm real wordy in my posts today, sorry all. I can't seem to get to just the meat without all the sides today......

 

[Uncle Buckmaster]

Alright, thanks for the information, everyone. Now I'm thinking that a 120 in D2 isn for me. I prefer a tougher steel which sharpens easily. Who needs edge retention if you can put an edge back on your blade almost effortlessly?

A 124 in D2 could be interesting.
I don't see the attraction to the 120.
I think a knife that large should have a full tang.

According to Buck, the 120 is Full Tang. I actually posted a thread about this about a month ago, in which I was informed that the 120 is Full Tang, but simply not full profile. So the travels the full length of the handle, but is just a bit thinner in width than the blade, so the tang can be fit within the handle.

I actually did some research after that, and the blade stock of the 120 is still quite beefy. Personally, I have no concerns in regards to the durability of the 120. It's a tough knife that has been around for a very long time, I've never heard of one snapping off at the hilt, and while the tang isn't as wide as that of the 124, it's still quite beefy, not narrow at all, definitely not what you'd call a rat's tail by any stretch of the imagination.

 

[Boattale]

while I'm not a d2 fan, its important I point out Bucks heat treat is quite good on it. far better than all the Chinese companies flooding the market with d2 bladed knives. dont let these Chinese makers influence you on d2 if thats your experience with it.

Bob Dozier is known for best heat treat on d2. I dont own one so I can't compare to Bucks. I expect Buck does a good a job as one can for the volume they do when they make d2 knives.

in that regard while I've seen decently done Chinese d2 knives the bulk are below average to poor and my comments earlier weren't really focused on Buck or anyone's just the steel in general.

one should have no fear of a Buck d2 knife if they want it. the warranty and quality of heat treat and designing to make it a good knife is there. I just prefer other steels Buck uses is all.

I'm real wordy in my posts today, sorry all. I can't seem to get to just the meat without all the sides today......

If I'm going to upgrade a Buck from 420 HC it's not going to be d2. I did buy a 118 Pro in S35VN that came exceptionally sharp. It went straight into the door pocket of my truck. Rooted out the old fave 119 so that should maybe say something about the knife.

 

[GPyro]

Alright, thanks for the information, everyone. Now I'm thinking that a 120 in D2 isn for me. I prefer a tougher steel which sharpens easily. Who needs edge retention if you can put an edge back on your blade almost effortlessly?



According to Buck, the 120 is Full Tang. I actually posted a thread about this about a month ago, in which I was informed that the 120 is Full Tang, but simply not full profile. So the travels the full length of the handle, but is just a bit thinner in width than the blade, so the tang can be fit within the handle.

I actually did some research after that, and the blade stock of the 120 is still quite beefy. Personally, I have no concerns in regards to the durability of the 120. It's a tough knife that has been around for a very long time, I've never heard of one snapping off at the hilt, and while the tang isn't as wide as that of the 124, it's still quite beefy, not narrow at all, definitely not what you'd call a rat's tail by any stretch of the imagination.

Yep.
I'm just thinking in the event that I actually need a blade that long, I'll want the extra steel that the full tang provides considering the forces of leverage that could be applied due to the long blade length.

Having both a 120 and a 124, I'll chose the 124 next time I process a dinosaur.

 

[Uncle Buckmaster]

I'm partial to the 120, but much like the Buckmaster, that's probably because I grew up seeing the 120 in so many films, movie posters, etc, so it's just a very iconic blade for me, and I love big knives.

However, I also like the 124 Frontiersman, and have said on multiple occasions that my dream knife would basically be a 124 with the Blade profile of a Buckmaster 184. I swear, if Buck would add the 124 to their Custom Shop and make sawteeth an option, then I would order one immediately. I'd order a 124 with a 7.5" blade with sawteeth on the spine, then have it custom engraved to read; FRONTIERMASTER.