how do you explain carbon steels to customers?

MarkJeffrey

MarkJeffrey

Joined
Nov 7, 2013
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When you sell a knife to someone that maybe doesn't have much or any knowledge on different steel types, how do you guys explain high carbon steels to people vs. stainless steels? I find most people I've delt with so far just assume everything is stainless, and wont mark up. Even with proper care instructions I still dont know if some people get it, or they think maybe it's not as good as a stainless blade. I haven't had anyone complain or anything, it's just a feeling I get when I'm talking to them about their knife.
 
Stainless blade steel is high carbon steel. Maybe you need to explain the difference between plain high carbon steel and stainless high carbon steel alloy.
 
You might want to consider adding some sort of informational flyer about the difference between the two and how to take care of it, with every knife you sell.
Dont forget to add some commercial aspects to it as well :)
 
So when you buy stainless blade steel it's under the high carbon steel section? If you want to get technical ok.. but that's obviously not what I'm asking. What I mean is I find some people think their knife will stay shiny forever. I thought maybe someone could share some insight on what information you give people when you sell them a knife.

I do give a little card with care instructions, and mention how the blade will develop a patina over time
 
Most people I've given a knife have either guns or cast iron pots or skillets. I explain it's very much like taking care of them. I usually reiterate the care of the knife several times by telling them it WILL rust if not taken care of.
I have a small customer base so I also check with them from time to time and remind them to oil the blade occasionally.
Having a card with care instructions is something I've been meaning to do, great idea!
 
Carbon or tool steel will hold an edge better in acute edge or in high stress/ high impact use... also sharpen easier, take better edge, tougher, stronger.

The patina thing from my point of view is just like the fade on high end jeans, it add character to the blade.
 
The explanation is:

Good grade cutlery steel needs higher carbon content to keep a sharp edge. Steels like 1095, 52100,O-1, and W2 are in this category. These steels get very hard and sharp. They will patina ( darken) with age and exposure to moisture and acids. They most be kept clean and dry.

The addition of 12% or more in chromium, plus other alloying elements, makes steel "stainless". Just like carbon knives, stainless steel needs to have high carbon for use in a knife. The alloying prevents or greatly retards corrosion and patina. Stainless knives can be used in wet and acidic situations much easier than carbon knives. When done using, all knives should be cleaned well and put away dry.
 
The problem is when you try to explain in short words, generalizing too much, you run the risk to fall into hype, as there are a lot of steels in both category each one having different features, pro and cons.
I prefer carbon. It's cheaper, i like to forge it, my equipment is better suited to heat treat it than stainless, i like the sharpened keen edges i get from it, and how those edges are stable at a very high hardness.
14c28n is a stainless with a great potential in terms of what i want from the steel, but my equipment it's not complete to get the best out of it yet.
 
I'm glad to say, I very seldom have to explain that. In this day and age, with the number of people who are seeking heirloom-quality blades and are willing to pay "handmade prices" for a truly awesome knife... they usually already have their mind made up whether they want "carbon" or "stainless".

Calvin Robinson said:
Stainless blade steel is high carbon steel.
Click to expand...

THAT! :thumbup:

Do not be intimidated by ignorance or half-vast perceptions or silly arguments about this-that-or-the-other. You will never convince those folks, anyway... they are looky-lous and they are unlikely to support you.

Just tell the truth. Make 'em to the best of your ability, cut a whole boatload of stuff with 'em, and show the results. Personally, I make knives from both "stainless" and "carbon" steels, for two reasons... I like 'em both for different reasons, and I'm looking to sell my work to everyone. I got bills to pay, and I truly love shipping a knife I sincerely believe in to someone who really loves it ;)

Never "apologize for" the "stainless" steels some of us knifemakers use. They are indeed, high-carbon steels. Often having much higher carbon content than the classic "high-carbon steels." Test 'em like you would do if you were lost in the wilderness, or had to do prep work all day long in a really busy kitchen.

By the same token, never hem-and-haw if you make your knives out of 1095, or O1, or 52100, or even old railroad spikes or leaf-springs or whatever... just be 100% honest about what you do, make 'em the very best you can... and then beat 'em like rented mules.

That shows guts. People who pay big dollars for our knives want to know if we truly believe in what we do, and if we'd rely on them in the worst, most stressful day of our lives.

The proof is in the pudding. Make your knives, use the snot out of 'em, and yes, break a few by abusing them. That's the only way any of us have true confidence in our work.
 
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