I used to shy away from D2. Recently though I have gotten in some boning knives by Bret Dowell . Pretty high Rc,high satin polish & super thin slicer grinds. I have yet to see a spot,used daily in my kitchen & we cook a lot of salt water seafood. I can't dull it & it cuts & cuts.
Don't over think it. Like Dale Howe says & word is,it's more about the grind & heat treat.
I've never came across too many outdoorsman that would take an expensive knife afield , and deliberately neglect it.
I'm with you Vince.....seems like all the new "super steels" are a lot like computers or smart phones in that as fast as as one comes along that you just gotta have to be a real man something else shows up that's even "better" and that knife you just spent $200-$300 on is obsolete.....it's exhausting trying to keep up...
Most of my knives are D2 or good ol 1095 Carbon and I get along just fine.....
