My Carbon Steel Rant

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A lot of the protectants are going to be bad news for food use. So is carbon steel in general if you don't like the taste it imparts (1095 is especially bad). If you want a food use knife, you either maintain the heck out of it and ignore the taste or just go stainless. I chose the latter. I cut food every single day with my traditional. Lunch in work specifically. If it wasn't for food I wouldn't need anything over a small carry option. In fact my Sabbath suit carry is my #18 Coyote which is indeed carbon steel but then it never cuts food.
 
Pomsbz said:
A lot of the protectants are going to be bad news for food use. So is carbon steel in general if you don't like the taste it imparts (1095 is especially bad).
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That is the good thing about the newer protectants, they are not harmful - although I wouldn't make a meal out of them alone. I think most have at least cut an apple or such with 1095; thus any preferences there are baked into the cake. I have seen cowboys cut an apple while waiting on the next calf to castrate - but I didn't ask him if the 1095 made his apple taste funny ;)
 
What about the lionsteel barlow in M390? That should be stainless enough, as long as the construction type doesn't bother you.

I am in for a Rams horn.
 
I was shocked on how easy some pepper spots developed on my Red Wine Jigged Bone SFO GEC 92. I only ever handled it a few times, but mistakenly did not wipe it down. Now all my 1095 knife blades get a regular wipe down with some mineral oil and I keep them in a clear sealed plastic container with a few desiccant packages.

I must admit SS is much less of a hassle but some of these GEC produced knives are just so darn well made and attractive.

,,,Mike in Canada
 
I use either ballistoil or sentry on my knives. I keep them oiled up. I don't use them for food though. I have only had one surprise with 1095. I took my 92 Talon out on my boat (saltwater) for a couple days. Just sitting there the blade turned. No rust, just patina like. Since I did not purposely do it, I took it off with Mother's.
 
Duper said:
I must admit SS is much less of a hassle but some of these GEC produced knives are just so darn well made and attractive.
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I agree. I think that's one of the reasons that Bill Howard is so stubborn about carbon steel. You can't "make em like they used to" if you're making them in stainless steel. It defeats the purpose to a certain extent.

I prefer stainless steel but I totally understand Bill's objective and I can't resist GEC's either.
 
Interesting thread. I'm learning how much some guys have to struggle with carbon steel. It appears to be more common than I'd believed.

I pitted a new knife once on a long sweaty hike. Once the patina formed the rust was stopped cold. Had stored knives rust a bit due to garage hearing issues one winter.

But I never had a knife I used and carried often rust. And I never put oil on the blade of any knife I carry. Ever. But I've never had a "rotation" either.

But truth be told I could take 440C or 1095 with no worries either way. D2 is a bit more of a pain but it has never stained or rusted on any of it I've had. I can see where the experiences some of you have had would make you go stainless.

Will
 
One thing I'll say is the rarity of GEC's 440c gives me something to anticipate and look forward to every year, much like the traditional forum knife.
Can't wait to see what pattern(s) will get the stainless treatment this year. That seems to be what it is down to, just one or two runs a year.
IIRC, last year was just some 15s and 74 mustangs?
2015 I think it was just the 63 Makos that ran some in stainless?
2014 I know they did some vipers and 42 missouri.
 
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Henry Beige said:
I take your point, but that is a terrible analogy. Carbon steel - charm.
Harleys - zero charm. Carbon steel knives can be very competent knives. A Harley is at best a marginally competent motorcycle. I could go on, but that would be inserting my rant in the middle of someone else's.

If you want motorcycling's analog to carbon steel, try a Brit bike.
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Like the old commercial,
Get a rope...Haha:D
 
3-1-1 said:
One thing I'll say is the rarity of GEC's 440c gives me something to anticipate and look forward to every year, much like the traditional forum knife.
Can't wait to see what pattern(s) will get the stainless treatment this year. That seems to be what it is down to, just one or two runs a year.
IIRC, last year was just some 15s and 74 mustangs?
2015 I think it was just the 63 Makos that ran some in stainless?
2014 I know they did some vipers and 42 missouri.
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Maybe they'll do some #35s in stainless when they do the calf pens.?
 
Sabercat said:
Maybe they'll do some #35s in stainless when they do the calf pens.?
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Yes, yes, this! The 35 needs to host a cattle knife in stainless with elk and acorn.

I use RustFree to keep my knives rust free and it works pretty darn well if I keep up with it.
 
Pomsbz said:
A lot of the protectants are going to be bad news for food use. So is carbon steel in general if you don't like the taste it imparts (1095 is especially bad). If you want a food use knife, you either maintain the heck out of it and ignore the taste or just go stainless. I chose the latter. I cut food every single day with my traditional. Lunch in work specifically. If it wasn't for food I wouldn't need anything over a small carry option. In fact my Sabbath suit carry is my #18 Coyote which is indeed carbon steel but then it never cuts food.
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I have found that once a bit of patina has formed, it no longer affects the taste of my food. The first few apples I cut with a new knife sporting 1095 creates a bit of a metallic taste but after the patina has had a chance to set in, it no longer is an issue. This, of course, could be different for other folks but it is my experience nonetheless.
 
Funny you bring this up right now. I have been working outside a lot lately walking streams and woods as an environmental scientist and routinely carry a carbon steel knife. It wasn't until this week during the hot and humid weather that I noticed some light surface rust at the end of each day. I am away from home this week but will be switching over to stainless, possibly for the summer. Last summer at some point, I noticed some rust on my knives and purchased a sodbuster for summer use. The rest get kept in a box at home and have not had any issues just sitting there. When cooler weather returns, so will the carbon steel.
 
I used CLP or Remington oil for years and I am going to switch to mineral oil. But I never had any issues other than folks telling me regular oils are bad for you to use it you do any food prep with them.
 
I'm glad I dont have your problem with rust but if I did,the race would be on to see if I could ware out the knife before the rust does.
 
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