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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.
carbon only for me now on!
- Thread starter psy-ops
- Start date
I myself absolutely love carbon steel. The first carbon steel blade I bought was my Greco Companion, and without doubt it is the sharpest, best cutting blade I own, and it's incredibly tough also.
I have had no problems at all with rust, living here in Texas, but I tough cloth it weekly.
Stainless steels are nice, no doubt, but I now much prefer high carbon steel. The only reason I can see for opting for stainless is corrosion resistance, and really, corrosion is easy to prevent, and even if it does occur, is also easy to remove, for the most part.
I have had no problems at all with rust, living here in Texas, but I tough cloth it weekly.
Stainless steels are nice, no doubt, but I now much prefer high carbon steel. The only reason I can see for opting for stainless is corrosion resistance, and really, corrosion is easy to prevent, and even if it does occur, is also easy to remove, for the most part.
glockman99
RIP Dann, you were a good guy.
- Joined
- Jun 12, 2000
- Messages
- 21,269
Maybe he got ahold of one of those wonderful "stainless" knives from China or Pakistan, and that made him think that all stainless is bad?.
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- Joined
- Sep 27, 1999
- Messages
- 3,164
stainless just feels stiff and clunky.
carbon seems "live" it is hard to explain that is why I didn't give a reason.
I love it aesthetically too! The way carbon stains. I never have a problem with rust. There are so many ways to deal with rust that I do not see it as a hinderance.
I have 2 10" chef knives. one is carbon and one is stainless you can really see the difference when working and sharpening.
regrinding stainless is a b*tch. I am saving money for a custom camp knife. It is deffinitely gonna be carbon.
The longer I deal with knives, The more carbon makes sense. Also with carbon you have to pay more attention to it to keep it from rusting or going dull. where as stainless you don't have to mess with it as much and I think that it falls out of routine then all of a sudden it is dull really dull and you have to work harder to be the edge back.
I guess I like the higher maintenance level of carbon which gives me alot more time working with the knife on a daily basis.
carbon seems "live" it is hard to explain that is why I didn't give a reason.
I love it aesthetically too! The way carbon stains. I never have a problem with rust. There are so many ways to deal with rust that I do not see it as a hinderance.
I have 2 10" chef knives. one is carbon and one is stainless you can really see the difference when working and sharpening.
regrinding stainless is a b*tch. I am saving money for a custom camp knife. It is deffinitely gonna be carbon.
The longer I deal with knives, The more carbon makes sense. Also with carbon you have to pay more attention to it to keep it from rusting or going dull. where as stainless you don't have to mess with it as much and I think that it falls out of routine then all of a sudden it is dull really dull and you have to work harder to be the edge back.
I guess I like the higher maintenance level of carbon which gives me alot more time working with the knife on a daily basis.
- Joined
- May 26, 1999
- Messages
- 1,964
Yeah, I think I know what you mean about carbon steel being more "live". A carbon steel blade has a lot of character and its appearance can change over time. Plus, it's actually fun to sharpen carbon steel. It can be torture trying to sharpen a really hard, high carbon stainless steel blade.
Corrosion is almost a non-issue to me personally. I don't even oil my carbon steel blades anymore; it's just not necessary in a really dry enviroment. You'll definately see some discoloration if you cut fruits and stuff, but {shrug} who cares?
Corrosion is almost a non-issue to me personally. I don't even oil my carbon steel blades anymore; it's just not necessary in a really dry enviroment. You'll definately see some discoloration if you cut fruits and stuff, but {shrug} who cares?