How come modern folders don't come in carbon steel?

[dtownknifekid]

No, but insisting that only carbon steel knives are good would make you the Amish of the knife world.

Ah I see. I love stainless steel knives, but carbon steel is growing on me purely for the character reasons i mentioned above. Functionally, I like stainless for my primary edc folders.

 

[Stelth]

In my opinion patina and character marks are not desirous features. I just see them as stains and scratches. To each his own.

 

[misterjuiceman]

most users don't want the pivot area rusting up, but if you're interested in a carbon-steel modern folder, the first guy I think of is Michael Burch (Burchtree Bladeworks).

 

[knarfeng]

Thanks for the tip! I found the one hand opener on Moore Maker's website. Its actually pretty cheap...I'm just the kind of guy that prefers something easy to sharpen over something that will hold an edge forever and never get an edge back on it. I bought a D2 knife and I still can't get the thing sharp.

Another option is to look for a blade in AUS8. It sharpens with about as much difficulty as 1095, takes as fine an edge, and holds it about as well.

 

[ASBOB]

One other option:

--take a traditional folder in 1095

--get a clip on pouch or add an eClipse

--get the blade loosened

--add a screw on thumbstud

Volia. You have a carbon teel knife with all the attributes of a modern folder.

I know this seems like a lot of effort and a bastardization to some. But I only have use of one hand. And I really like 1095 and some traditional patterns. So I improvise.

 

[Bob W]

I think the answer is found within all of the answers above:

People who want modern designs also want modern materials.

For traditional materials, look to traditional designs.

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And also why is carbon steel fading out in any kind of knife?

It isn't, in my experience. There are many knives made today in carbon steel, enough different knives to keep an Accumulator busy for a lifetime. Here are some standouts:
Becker survival knives.
Opinel.
Old Hickory kitchen knives.
Many new releases from Boker are C75 carbon steel.
Many of the Scandinavian knife brands offer carbon steel.
Condor Knives.
RAT / ESEE survival knives
Great Eastern

 

[hardheart]

easy to sharpen stainless is all over the place. I would also recommend 12C27. Carbon steel is a pretty narrow category, as knarfeng pointed out. M4, O1, etc are as much a carbon steel as D2 is. Alloy tool steels are different animals that often don't have that ease of sharpening/low wear resistance that is desired.

 

[Loosearrow]

That Mooremaker Roper is a terrific knife.

I have a Moore Maker Mountain man in a carbon blade. Made by Queen for them.

 

[jaymeister99]

Until I started to get involved in knife making I would never ever had even considered a non-stainless. Why get something that I will need to oil up after each use and oil it up every once in a while while it sits in the drawer for the off season? Why do all that extra work?

I know, because it stays sharper longer and takes a better edge! But now the super steels are here. S35NV will take almost as good an edge, have comparable toughness (for what its for), and hold an edge longer. I wouldn't EDC a carbon steel for these reasons. S90V, CPM154, S110V (if you can find it)?

For bigger blades, IMO carbon steels still might have an edge (no pun intended). But on smaller blades, IMO stainless wins hands down.