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Can someone tell me how D2 steel compares to say ATS-34/154-CM in terms of overall strength and durability and ability to hold and edge, sharpen, etc?
I know D2 is not really considered stainless, it doesn't usually have a great looking finish, and has excellent edge holding....but I'm not sure how tough it is or how it's edge holding and difficulty in sharpening is when compared with 154-CM.
I guess what I'm getting at is if you had to choose between two identical knives with these two steels, which would you choose and why?
Any insight is appreciated.
Thanks,
Sean
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