CPM-D2 Questions

D

Darrin Sanders

Moderator
Just got an order for a couple of CPM-D2 skinning/hunting knives. I have never worked with it or regular D2 before. Would like to hear some H/T recipes. I do have an oven but no access to cryo. Would also like to hear some thoughts on edge geometry for this type of knife/steel combo. Thanks in advance for any and all replies.
 
I have made 1 knife from D2 so far, and in testing it have found my new favorite steel. My D2 is not CPM-D2, just regular D2 from Amtex Tool. My heat treat recipe is from the data sheet. Pre heat to 1425° at 400° per hr. equalize at temp for 10 minutes, then ramp at 400° per hour to 1850° and soak for 45 minutes. Plate quench, and temper immediately after quench at 425° for 2 hours, let cool to room temp, and repeat the temper for another 2 hour cycle, for a 61 RC hardness. For a little more toughness temper at 450° for a 58-60 RC.
I used 1/8" stock, and done a full height flat grind, to .020 thick at the edge. It holds the edge very well, but is hard to sharpen on a stone. I may try a hollow grind, but I am thinking it is better suited for the stronger edge grinds such as flat or convex. Also it resists staining very well, have cut things in the kitchen, onions, tomatoes, peppers, potatoes and still looks new, it does get wiped down after every use with water, and dried off.
I hope this rambling answers some questions for you, you may be able to tell that I am excited with D2.
Dale
 
I use alot of D-2 bar stock and it works quite well . It has a good amount of chromium in it so its pretty stain resistant . I work in a tool and die shop and we make alot of dies that punch out steel and thats what is was designed for . I do send it to a commercial heat treater and have them deep freeze and double temper. I have the RcC held to 59/61 .
It holds a very good edge. I have had good luck with both flat and hollow grinds on both, bringing the edge to .015 thick before heat treatment . It is an air hardened steel so if its done in a vacumm atmosphere you can bring the finish up pretty high because you have no scaling during heat treat .
Hope this was of some help,
Thanks
JZ
 
I agree, D2 and cpmD2 are both very good for user knives. The cpm has a finer grain so it polishes better and is a little tougher. Everyone I've asked says it's definitely worth having it cryo-treated for even better toughness and edge holding. It is kind of a bear to sharpen, I use diamond "stones"; they work a little faster. Naturally it's always best to touch it up often instead of letting it get really dull.
 
Another recipe is to temper to 900F two using the secondary hardening kick. You loose some stain resistance but you gain in retained austenite and in edge retention. HRC is around 58/59. If you deep freeze you gain another 1HRC but also without deep freezing I've obtained great results. In fact when I want superior edge I go to this recipe.

Cheers
 
I've just following the recipe on CPM datasheet. No secret recipe.
Hardening at 1850F for 30 minutes, tempering to 900F for 2x2hours. About 58-59HRC.
There are pro and con.
Con are that it is less stainresisant, but you gain with less retained autenite.
There are lots of people that don't loe this reipe but one time worth to try.
If you need a harder D2 or more resistant to stain steel just lower the tempering temp.

Cheers
 
darrin sanders said:
Thanks mosto. When do you freeze? Before or after first temper?
Click to expand...
Darrin, right now I cannot freeze the blades, because I've no supply of dry ice or something like that. And the home freezer is not that good for cryo treatment.

BTW you must first temper, than cryo.
And after any cryo you must follow by a temper.

With cryo treatment you will sure have the best with this steel, reducing austenite.If you can do it, do the freezey! :D

Cheers!~
 
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