• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

Albers Cutlery Company

Those fixed blades came out gorgeous, can you imagine one with stag scales? :) I know little to nothing about axis deer but I googled and they appear to produce pretty large antlers, I would camp out with my refresh button for a chance at that.
 
Fixall said:
That's a pretty definitive statement. May I ask why? Just aesthetics?
Click to expand...
Not necessarily I do love a blade that will patina and change over time. Personally I think carbon gets a sharper edge and is easily stropped. Just my 2 cents something about stainless slipjoints just doesn't interest me.
 
I, too, am a fan of high carbon steels - it hides the marks that working with a knife will usually bestow upon a blade (scratches, dings, etc.). However, CPM154 is an excellent stainless steel that sharpens easily and holds a good and keen edge - I would not let the fact that it is stainless deter me one bit from using a knife with that steel.
 
J0LLY71M3 said:
Not necessarily I do love a blade that will patina and change over time. Personally I think carbon gets a sharper edge and is easily stropped. Just my 2 cents something about stainless slipjoints just doesn't interest me.
Click to expand...

Understood. I haven't really noticed that I've been able to get carbon steels sharper than stainless steels, but I have definitely noticed it take two to three times longer to strop stainless knives. With sharpening, it's been more steel dependent for me. For instance, I'm not able to get Elmax or D2 nearly as sharp as I'm able to get 12c27. On the carbon side of things, 1095 is often harder for me to sharpen than a lot of stainless steels because it's so commonly used, but actually isn't the easiest steel to properly heat treat. The majority of the time I blame heat treatment variances and blade geometry when I have sharpening woes (deburring aside), lol. 154CM and CPM-154 sharpen really, really nicely for me.

Anyways, I just like hearing why people prefer carbon over stainless and vice versa. I prefer carbon steels most of the time, but that's purely for the aesthetic reasons.
 
I was looking through my Albers Cutlery knives yesterday afternoon. It is not a large number of knives, three folders and one fixed blade. But of all the knives that I own these are absolutely the best bang for the buck! Great fit and finish, beautiful covers and sharp out of the box. I don’t really want to sound like a fanboy but I guess I am! Thank you Eric for your hard work and for bringing a smile to this 66 year old man!
 
You must log in or register to reply here.
Back
Top