Carbon steel vs. stainless?

Perhaps people who have tried one of the old Gerbers with the chromed tool steel blade and aluminum handle could post how they've made out. I haven't seen any knives with the chromed blade feature other than the Gerbers.

I've had a Gerber A425 and a Pixie for many years. The only rusting has been of the sharpened edge. Then again I've also had carbon steel knives for just as long and they haven't rusted away either. The difference I did notice is that the Gerbers would pit deeply (on the edge) much more readily than regular carbon steel knives.

The Gerbers made of tool steel are unfortunately very hard to sharpen - I think one would have a tough time sharpening with a rock! The upside is that they hold an edge extremely well. Despite very hard blades I have not had any problem with brittleness.

Jimbo


 
I stumbled across an old aluminum handled Gerber (filleting?) knife at a Goodwill store last week. The entire blade is corroded black. I haven't examined the underlying steel yet. I found what looks like a date on it (I forget what it was but it was older than my Vietnam vintage dagger).
 
You must log in or register to reply here.
Back
Top