High Carbon or Stainless

[Flash Owl]

for an outdoor fixed blade i prefer carbon, but i use my F1 more than any other fixed blade i have.

ease of maintenace, along with its use in wet situations make it a great tool.
i continue to put it through the tests, and until it fails ill continue to prefer it.

 

[dbrakers]

ya it really is all about personal preferences, its just how i view it. but i can see your point. i just like high carbon steels rather than say vg1 san mai, because it is to my understanding a high carbon steel surrounded by stainless steel. just my personal preference, but i prefer one solid steel. but its all up to user, no such thing as a best steel. its all preferences. but to add to rust issue, i just am really precautios about that, kind of nitpicky. dont want to give it a chance to happen

 

[dbrakers]

well i just did more reasearch on the san mai 3 and its higher carbon in middle and lower carbons on outside, so ya.

 

[mmarkh]

+1 on that.:thumbup:

Carbon in "traditional" slipjoints and fixed blades for the ease of sharpening and patina.
Tough carbon like 5160 in big chopper/basher/smashers.
Stainless in "modern"/"urban"/"office" folders that may be called upon to cut a meatball parm sandwich or other food.