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Thread: Do you prefer stainless or carbon steel?

  1. #1

    Cool Do you prefer stainless or carbon steel?


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    Personally, I have no real preference between stainless and carbon steel. I have been well served by both. In my opinion, geometry and the quality of the heat treat are more important.

    That said, do you prefer stainless or carbon steel?

    I'm contemplating moving to stainless for the majority of my small to medium sized fixed blades, but will continue to use carbon steel for larger pieces. (Swords or large choppers mostly.)

    Thoughts?

  2. #2
    Join Date
    Mar 2010
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    SaltyLand
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    Stainless for what is used more often. Carbon? The patina is pretty nice.
    “Choose the knife design that looks most useful to you and your past experiences.
    What someone else tells you is based on their use and history.”-Daniel Winkler

  3. #3
    Quote Originally Posted by JayGoliath View Post
    Stainless for what is used more often. Carbon? The patina is pretty nice.
    Yeah, a nice patina does add some character to the blade.

    It's weird; I have a lot of clients who will only buy carbon steel knives, and some that prefer stainless.

    From a logistics point of view, it's easier if I just stick with one or the other.

    Leaning towards stainless, but also seeking more input from users.

  4. #4
    Join Date
    Nov 2015
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    O-Town
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    I prefer stainless because it usually has better wear resistance but the carbon steels like O1 and 1095 are so popular!

  5. #5
    Quote Originally Posted by Mitchell Knives View Post
    Personally, I have no real preference between stainless and carbon steel. I have been well served by both. In my opinion, geometry and the quality of the heat treat are more important.

    That said, do you prefer stainless or carbon steel?

    I'm contemplating moving to stainless for the majority of my small to medium sized fixed blades, but will continue to use carbon steel for larger pieces. (Swords or large choppers mostly.)

    Thoughts?
    Carbon steel should only be used for hard use knives, otherwise stainless blows it out in all other areas so it really depends.

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