Thanks!

And for those interested that don't want to read...

The 10-series -- 1095 (and 1084, 1070, 1060, 1050, etc.)
Many of the 10-series steels for cutlery, though 1095 is the most popular for knives. When you go in order from 1095-1050, you generally go from more carbon to less, from better edge holding to less edge holding, and tough to tougher to toughest. As such, you'll see 1060 and 1050, used often for swords. For knives, 1095 is sort of the "standard" carbon steel, not too expensive and performs well. It is reasonably tough and holds an edge very well. It rusts easily. This is a simple steel, which contains only two alloying elements: @.95% carbon and .4% manganese. The various kabars are usually 1095 with a black coating.

D-2
D-2 is sometimes called a "semi-stainless". It has a fairly high chrome content (12%), but not high enough to classify it as stainless. It is more stain resistant than the carbon steels mentioned above, however. It has excellent edge holding, but may be a little less tough than some of the steels mentioned above. And it does not take a beautiful finish. Bob Dozier uses D-2.