Am I the only one...

M

mrszeontestpilot

Joined
Mar 28, 2012
Messages
382
Who doesn't care for carbon steel? I've seen so many interesting patterns, (especially gec) that I'd never get because of them being carbon steel. I can't say that I really care for patina, though I don't know for sure that I don't, but I really don't like the idea of having to keep oil on the blade to keep it from rusting. I had one for a while, and I kept oil on it, but it still got stiff to open after a while, and the idea of carrying something oily in my pocket... Seems like it would get covered with lint and other things. And I've never tried it, but the idea of using a carbon blade to cut food, and have it leave that metallic taste I've heard about, is such a put off. I guess I can see why so many people like carbon steel, but it's just not me. The problem is, since I'm not into modern knives, but traditionals - so many patterns (at least by certain makers) are out of the question because of the usage of carbon steel. Ah well, I guess that cuts back on my spending at least. :-p
 
When I was a kid I hated blue cheese dressing. 60 years later I love it.

When got into knives I spent a ton on tactical assisted and autos. Now a few years later I dumped most of them for traditionals.

At first I hated patina. Now I force-patina on many of my carbon steels.

Tomorrow I may dump them all and get my surf board out of retirement and hit the beach.
 
I don't really care weather the blade is carbon or stainless, as long as it is good reliable steel. I know people who will buy only carbon steel and others, like you, who can't stand it. When I carry carbon steel blade I wipe down the oil before dropping it to my pocket and no rust has ever developed. Anyway there is verity of patterns out there with stainless steel.
Mike
 
I don't put oil on any of my carb pocket knives and rarely have any problem with rust. Keep them clean and dry and you'll be fine most of the time. I do force a patina on most of them. Some say a patina helps prevent rust and others say it doesn't. Don't be afraid of a carb blade they just aren't that difficult to take care of. And if a little rust forms on a carry knife just clean it off and put it back in your pocket.
 
What's not to like? BTW, the patina will help prevent rust from forming. I don't have any oil on the blades of my 1095 knives, just a tiny drop at the pivot to keep it lubed. No problems with lint. No problems in the kitchen either, what is this metallic taste you speak of? I'm pretty much the opposite of you, I see some knives that I like, but the stainless is a deal-breaker for me! Luckily for you, there's still a multitude of patterns/knives from Case and others in stainless...
 
I like the carbon steel for it's functionality, appearance, and nostalgia. Almost all the knives my dad and grandpa had were carbon steel. I like the way it sharpens and I use it for outdoor tasks. But I'm with you when it comes to food prep. I prefer stainless steel for food prep. Different jobs, different tools - each can cross over - but each has it's sweet spot. Plus makes for the opportunity to carry and buy multiple knives.

When I think of traditional knives, I think of tough working knives carried by my dad and grandpa. They gotta be carbon steel.

Except for swiss army knives. Guess that why they are a popular choice for EDC if food prep is a regular task.

- Rex
 
You are not the only one. I have carbon steel and stainless, but going forward I am trying to go stainless only. It does make it difficult to find a GEC, but I finally found one for me: The GEC #42 Lockback in 440C

DiljOA.jpg



:)

Eric
 
I didn't at first but I for the last couple of years, I've primarily carried carbon steel knives, with 440C only on the wettest of days. Once you get to a certain point on the patina, you don't really need oil unless you're not going to use the knife for a while. Maybe wipe some mineral oil on the blades once in a while and then wipe it off. You don't need or want it to be "wet" with oil as that will attract lint. If it rusts a little, polish it off with something like Flitz or a rust eraser and get a patina back on the knife.

I've found more of a taste issue with Case's CV than GEC's 1095. With the GECs, it may only be on highly acidic fruit like apples or oranges. You can mitigate this by wiping the juice off the blade just before you use it. Once it's all cut up though, leave the juices on as it helps with the patina.

If anything, GEC's 1095 forced me to use a single knife more so than before. With a bunch of stainless blades, I would put one down and not carry it for a month. I don't really do this with the 1095 ones. I'd look at other knives and say I'd like to carry it but don't want to put the one I'm using away (usually). Really, once you start carrying a non-stainless knife, and go though a couple of iterations of patina, (maybe a little rust, polished, back to patina, you don't really care as much anymore.

Which patterns are you looking for in GEC in stainless? They usually do a few types a year but no more than that as the stainless models tend to sit on dealer's shelves for years despite the people asking for more stainless. At this point, they've done stainless fixed blades, pen knives, trappers, lock backs, single blade knives, cattle knives etc. About the only thing they haven't done is jacks with pen secondaries (although I do have a GEC made #73 jack under the Cripple Creek brand).

If all else fails, you could always try a D2 Queen. They're practically stainless, I've never found one to leave a taste, and they have many patterns to choose from.

ETA: A thread for GEC's stainless knives
http://www.bladeforums.com/forums/s...e-Patterns-Available-To-Us-in-440C-yea-or-nea
 
mrszeontestpilot wrote “Who doesn't care for carbon steel? I've seen so many interesting patterns, (especially gec) that I'd never get because of them being carbon steel. I can't say that I really care for patina, though I don't know for sure that I don't, but I really don't like the idea of having to keep oil on the blade to keep it from rusting.”
Click to expand...

I don't care for carbon even though I grew up with it. I've switched over to 440C, CPM154 & D2 steels in traditional patterns. So I am without a doubt, a minority here in the traditional forums. If I go to the general knife forum I am an even smaller minority there, because it's mostly modern, assisted, flippy, tactical, bush crafty stuff that I don't care for at all.

Except for the knives I've inherited, all my carbon knives have been given away. I'd put them in my back pocket then when someone asked to borrow a knife it became his knife.

To me a traditional knife is all about the pattern regardless of the steel. Buy the pattern that suits your taste and buy the steel that suits your needs. Carbon steel blades in this forum are highly romanticized because that's what their dad and grandfather used. Carbon blades and stainless springs, seems to be okay though.

If I used the logic my grandfather didn't use it, then I wouldn't be sitting here on the computer because my grandfather didn't have one.

I was raised by a tool maker, you didn't put his tools up dirty or let them rust. Patina is oxidation and oxidation is the first stage of rust. Add in the fact I'm an avid fisherman and 1095 just isn't practical.

So no mater how nice the GEC's look or how well fit and finished they are, I'll never have one.
 
Like both. During the long hot summers in Texas I frequently will splash my face or even dump a cold cup of well water over my head and since I wear a lot of neckers, I carry stainless folders nearly all summer. My carbon slippys get more carry during Fall and Winter. Lots of T-storms in the spring too so the stainless does well in the blustery rain.
 
Last edited:
I never oil my blade. Haven't noticed any metallic taste.

I rinse the blade under the hot tap water and dry it with a towel. No problems here.

In hot summer months the blade will darken over time from perspiration, but hasnt affected the knife other than appearance/patina as it ages.
 
snippy said:
You are not the only one. I have carbon steel and stainless, but going forward I am trying to go stainless only. It does make it difficult to find a GEC, but I finally found one for me: The GEC #42 Lockback in 440C

DiljOA.jpg



:)

Eric
Click to expand...

That's a beauty! Is that an end-cap at the butt?? Never seen this one apparently.

*** OK now that I'm looking at it on a full-sized monitor it's just a reflection, not an end-cap. On my iPhone it looked different. ***
 
Last edited:
I love the carbon steel, but it does have its drawbacks. I like stainless for the ease of maintenance, and the lack of taste transfer to fruit, etc.

When it came time to get a custom made, I had to think long and hard. I went with stainless, but I still want a custom in carbon.
 
Last edited:
I like both, but prefer stainless, especially in a pocket knife. I have more rust troubles than many around here seem to.
Maybe not a good choice if a posse is after you.
nUOB8hhO
 
Last edited:
I like carbon and stainless both, but generally prefer to carry stainless.
 
I prefer stainless for food prep as I don't like my apples and such to turn brown. For pocket knives I carry and enjoy both. I have D2, ZDP-189, 1095, 52100, and CPM-M4 in my rotation and don't have any problem with rusting on the non-stainless. I do live in Arizona though so humidity is just something we hear about on the news.
 
black mamba said:
I have and use both, but have come to prefer stainless for it's ease of care.
Click to expand...

Speaking of ease of care, don't many people claim that carbon steel is easier to sharpen than stainless? I'm not a good or experienced sharpener yet, but I think I'm getting better edges faster with 1095 than with, say, Rough Rider stainless 440something. Or am I just showing my inexperience? (Or maybe another factor is at work here: my carbon steel knives are typically older and thinner blades, while my stainless knives tend be newer with thicker blades, except for SAKs maybe).

- GT
 
mrszeontestpilot said:
Who doesn't care for carbon steel? I've seen so many interesting patterns, (especially gec) that I'd never get because of them being carbon steel. I can't say that I really care for patina, though I don't know for sure that I don't, but I really don't like the idea of having to keep oil on the blade to keep it from rusting. I had one for a while, and I kept oil on it, but it still got stiff to open after a while, and the idea of carrying something oily in my pocket... Seems like it would get covered with lint and other things. And I've never tried it, but the idea of using a carbon blade to cut food, and have it leave that metallic taste I've heard about, is such a put off. I guess I can see why so many people like carbon steel, but it's just not me. The problem is, since I'm not into modern knives, but traditionals - so many patterns (at least by certain makers) are out of the question because of the usage of carbon steel. Ah well, I guess that cuts back on my spending at least. :-p
Click to expand...

You and about 4 others. :D

I just like old school stuff. ;)
 
Nothing wrong with carbon, hardened properly it takes a fine edge and it's easy to touch up. It has it's limitations, but not enough to stay away from it entirely.
 
Last edited:
You must log in or register to reply here.
Back
Top