carbon steel or stainless steel

14 % or more chromium defines stainless steel ! Just as there are many types of carbon steel there are many types of stainless steel .
 
OK, now, everybody, don't jump all over me!
I'm just trying to give the SIMPLEST description I can without all of the metallurgical flu-flu.
OK?
Firstly, for the incredibly large part, all steel is "carbon steel"!
Even stainless.
Let's put it this way, iron plus carbon equals steel! That's the bare bones formula.
Now, beyond that, different alloys in varying amounts are added to that formula to give that particular "steel" distinct qualities specific to its demands.
One of the main differences in the stainless category of steels is the addition of chromium in LARGE amounts which give that steel resistance to stains, oxidation, etc. This is in additionon to OTHER varying amounts of different alloys.
Even the simpler "carbon" steels have chromium for hardening characteristics, but in much lesser amounts.
With all of the additional alloys added to some of the "stainless" steels, their hardening characterisitcs become much more complicated, and these steels are more prone to being used in the knife world by means of the stock removal method, which basically means to take a flat bar of stainless steel stock and cut away everything that doesn't look like a knife!
The simpler steels - non-stainless - can be heated in a forge with much less concern about alloy content, heat 'em up, beat 'em around, bang 'em around and shape them into what looks something like a knife.
The heat treating methods of the simpler steels are just that - simpler! Can be done right in your garage with simple tools.
Now, after that, the fun begins!
Kind of like the difference between a fellow who just got his driver's license, and an Indy driver! Both of 'em can drive, but one does it at a much higher level. I'm not talking about the difference in the steels, but rather what one fellow can do with them as compared to the next fellow.
Hope this helps.
 
Well mete is a metallurgist. And it doesn't get much simpler than his definition. The difference between stainless steel and non-stainless steel is the chromium content.
 
Folders? stainless

Fixed blades? carbon all the time

Especially O-1. My favorite carbon steel for fixed blades since it takes an edge really well and holds it well.
 
I'm assuming stainless is better in a folder because of it typically being carried in a pocket along with folded in its frame, making it harder to properly clean & oil it like a FB, right?

Typically, prone to rust aside, doesn't high carbon steels (Non stainless), perform better than stainless steels?
 
It depends on the steel.

M4 from Crucicle is non-stainless and performs like a beast in fixed blades. Or so I've heard.

ZDP-189 is stainless, from Hitachi in Japan, and has the best edge holding ability of any widely available steel.
 
CL01 said:
Typically, prone to rust aside, doesn't high carbon steels (Non stainless), perform better than stainless steels?
Click to expand...

IMHO, yes. All my carbon steel knives are way sharper than my stainless knives. They also sharpen more easily. They can rust, but with a little maintenance after use, it can be prevented. Just keep them dry.
 
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