Am I the only one...

[RobbW]

Carbon steel also doesn't show scratches. They oxidize and match the overall patina. On a SS blade--scratches are forever.

 

[Will Power]

Stainless steel that is matte or brushed shows no scratches, offers no taste problems (the combo of carbon&brass liners certainly does flavour fruits) and often looks better.

I like stainless blades for food use, I enjoy carbon blades too but they do have constant wiping down, watching, oiling, adjusting the patina level requirements. if you neglect them they can turn very nasty...D2 is great stuff but if it doesn't arrive sharp it will be a devil to sharpen/profile, it's OK to keep the edges good though. Contrary to received opinion, it does colour grey if you cut acidic fruits with it regularly but it imparts no taste and there's no red rust (sorry, patina) issues leading to rust!:barf:

I suspect that most people who like Traditionals like all the steels you can get them in, it's another aspect of the appeal of Old School knives. However, I also suspect the Carbon Tribe to be the most vociferous group, a kind of militant tendency

To the OP try a CASE Slimline Trapper in ss in their Yellow Delrin, nice long knife, inexpensive, light in weight and a really good apple knife:thumbup:

Regards to all, Will

 

[5K Qs]

Stainless steel that is matte or brushed shows no scratches, offers no taste problems (the combo of carbon&brass liners certainly does flavour fruits) and often looks better.
...
Regards to all, Will

I wonder if this "taste problem" with carbon blades is a genetic trait. It certainly seems to differ from one person to the next. For example, Will has frequently gone on record objecting to using carbon blades for food prep because of unpleasant tastes the food picks up from the knife, while I routinely use a carbon blade for food prep and experience no taste transfer at all. So many questions, so little time.

- GT

 

[EyeDog]

To the OP try a CASE Slimline Trapper in ss in their Yellow Delrin, nice long knife, inexpensive, light in weight and a really good apple knife:thumbup:

Regards to all, Will

You mean this little guy....

 

[Will Power]

I do indeed! Also available in jigged delrin and g-10 as Barehead.

GT you must be right, some senses in people are more sensitive than others! I've always had an unusually acute sense of smell/taste, might be due to my failing eyesight....

Regards, Will

 

[mrszeontestpilot]

Interesting thoughts, everyone. On another note, is there a way to tell whether a blade is stainless or carbon just by looking at it? I occasionally go to antique malls, flea markets, things like that, and sometimes see something I like, but unsure which it is. A lot of them will have some rust spots or marks on them, but stainless can rust as well...

 

[RobbW]

I wonder if this "taste problem" with carbon blades is a genetic trait. It certainly seems to differ from one person to the next. For example, Will has frequently gone on record objecting to using carbon blades for food prep because of unpleasant tastes the food picks up from the knife, while I routinely use a carbon blade for food prep and experience no taste transfer at all. So many questions, so little time.

- GT

I don't like the taste carbon steel imparts to foods, but once it has a strong patina it doesn't bother me. I can still taste the difference, but it doesn't bother me.

One big difference from person to person is the acidity of perspiration. I live in a very humid area, but never oil blade steel or do anything more than wipe the blade dry if it gets wet. I don't have problems with rust at all. Others can live in extremely dry environments and have big problems with rust because they themselves are more acidic. That one difference alone will create differences of opinion about carbon steel.

 

[puukkoman]

I dunno... I love carbon steel, and I don't see any need to keep my blades coated in oil. Just wipe 'em dry, and make sure they're clean (why would anyone put away a dirty knife anyway?).

 

[Hammer67]

While I own a few stainless steel knives, I can't say I've ever found much of a true need for stainless. I don't care if my blades stay 'shiny' (in fact, I much prefer them with a well-earned patina) and the ease of sharpening with simple carbon steels can't be beat by any stainless steel I've ever played around with. People have been using carbon steel blades for a long, long time - that's good enough for me.

 

[Woodrow F Call]

I only oil the blades when I oil the joints.... which is as often as I would a SS knife.

Metallic taste only seems to occur on a new knife that you let the blade linger in what you are cutting.

 

[Easyrider]

I also find carbon steel's patina and care to be a pain in the backside. I would love to have a GEC in 154 CM or S35v. Maybe I need to find a custom knifemaker.