Carbon steel vs stainless steel

There's a thread a page or two back discussing 440c & other stainless steels as outdoor knives. Most people prefer carbon for its toughness and ease of maintenance. However, some of the newer specialty stainless steels can be pretty tough, and will hold their edge plenty long for shorter wilderness excursions. Stainless is obviously more corrosion resistant, but if carbon is properly maintained it shouldn't be a problem, especially with some sort of coating or patina. Stainless may be better for certain environments (humid, beach, etc.). So basically you're looking at corrosion resistance vs. ease of maintenance. Resistance to chipping, etc., depends on the specific steel, as does ease of sharpening. As a rule carbon excels in these categories, but some stainless steels give it a run for its money. Edge holding also depends on the specific steel. Carbon usually does well, with some stainless steels losing their edge easily and others holding it very well, but being harder to sharpen. Carbon is definitely prefered to older, lesser quality stainless steels. The advancement of stainless steel over the years has closed the gap somewhat, making stainless a more viable option in a woods knife. It basically comes down to the intended uses of the knife and personal preference.:thumbup:
 
There are several opinions on this, but I will say the important thing is just getting to the woods:D As long as your are using something from a reputable manufacturer (Gerber, CRKT, Buck, etc.), their QC is much more consistent than no-name imports. There are several inexpensive stainless steels that if heat-treated right will perform just fine. 420HC, 440C (I think it's C which is the better of the 440 series), AUS8, etc. Some of the higher end are excellent but more expensive.

I prefer carbon steel, but wouldn't be upset if I was using a stainless blade. I've found most regular cutlery stainless models (not the high end S30V stuff) requires more touch ups to maintain the edge, but makes a good habit for the user. Don't discount carbon steel as there are several excellent makers here on WSS that can offer an excellent performing blade with very competitive prices to some of the manufactured ones.

ROCK6
 
I would say it is up to the individual and what they look for in a steel. Some people don't mind a little extra maintenance for the carbon blade, and others prefer the stainless as they don't really want to look after their blade.

I prefer Carbon, but that is just me.
 
Stainless is girls, real men stick with good old high carbon !!!!:D


That's the technical answer !
 
Yeah, I prefer good old 1095. I've tried a lot of "super steels" both stainless and carbon (CPM S30V, D2, 3V, A2, 154CM, etc.) and I just find myself going back to 1095 over and over. :o
 
ROCK6 said:
There are several opinions on this, but I will say the important thing is just getting to the woods:D As long as your are using something from a reputable manufacturer (Gerber, CRKT, Buck, etc.), their QC is much more consistent than no-name imports.
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Great advice - get a good knife from a reputable company. Whether you choose the maintenance free or 'give it a little love' material is the smaller decision compared to what will work for you under the conditions and type of cutting you intend.

Carbon knives aren't really easy to corrode, they are easy to tarnish. However, leave one in a wet sheath for a month and you will have a nasty mess to clean up. Don't put a carbon knife/leather sheath in your tackle box if you can help it.
 
Carbon steel is my choice to. Just like what has been said so far I reall can not add any thinkg to it.
For those who like 1095 take a step up and try 0-1 carbon TOOL steel. You will feel the difference. Pun intended LOL.

Bryan
 
There are plenty of good knife steels out there, simple high carbon, the more alloyed tool steels, and of course the higher chromium alloyed stainless steels.

But the bottom line is that heat treatment and edge geometry are just as important as metallurgy.

Your best bet is to buy a knife from a well respected maker who specializes in the kind of knife you’re looking for.


PS - A "woodenstick" does not hold a great edge for very long. :rolleyes:
 
You are right Big Mike the heat treat and the edge geometry are right up there with the steel and all.

Great point,

Bryan
 
I like carbon tool steels for large knives that will see heavy use. For smaller knives in the 2 1/2" to 4 1/2" blade length, CPM 154 kicks ass. It's quickly becoming a favorite steel for me.
Scott
 
I live in a humid state and carbon steel is a pita to mantain. I prefer stainless and I find 154cm , 440C, AUS8A are solid performers.
 
I personally love 1095. Easy to sharpen and while it does rust, it's like it's wet toliet paper. Just dont leave it outside in the rain for a week.
 
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