D2 steel and 1040 steel made of knives which is good, sharp, retention and impact resistance what?
1040 is medium carbon steel, and D2 is stainless steel. Sharpness and retention in stainless steel after quenching is better than carbon steel, carbon steel because many crystallization times thinner than stainless steel, carbon steel structure is very simple and straightforward; in proper treatment, they were extremely swift and fierce, the impact is very good, cutting ability. Superior cutting quality and high strength make them the obvious preferred targets for fighting knives or survival knives. Their only drawback is that the use of the process will lose luster, lack of maintenance will cause corrosion problems.
1040 steel tool made of D2 steel than the tool, good impact resistance, cutting ability.
1040 is medium carbon steel. D2 is stainless steel. Sharpness and retention after quenching, stainless steel is not comparable to carbon steel. Because carbon steel is much thinner than stainless steel. As for the overall strength, you should not consider it if you use partial hardening. Remember, the best steel for knives is pure carbon steel such as 1040.1060.1095. Sharpness. Retention. The strength of the knives is better than they are. 1040 represents its carbon content is zero point four percent. 1060 is zero point six percent, and so on. The number of the more hard, more sharp. But it's more brittle if you don't handle it well. Now, knife maker in order to yield, and beautiful, with the knife people do not bother to take care of, maintenance tools, all love to use stainless steel, boasting stainless steel, more than cattle. If you're too lazy to maintain the tool, use d2. D2 is pretty good in stainless steel, too. I suggest you use 1060 partial hardening. 1040 quenching control is not good, then may be partial soft, 1095 may be partial brittle. If you do a knife Laoniao also doesn't matter, steel is not a problem. In short, stainless steel is not recommended. Maintenance is really poor, the edge is too slippery, cutting ability is not comparable to carbon steel. Of course, if you're too lazy to grease the knife, rub the knife every other week. Then you use stainless steel, D2, compared to other stainless steel, or a certain degree of retention
