- Joined
- Dec 18, 2009
- Messages
- 248
Sort of a beaten to death thing, but I was wondering on the opinions of people who buy knives knowing the difference of what steels are, which are you more comfortable with. A no name steel calling it stainless, or a no name steel calling it carbon steel.
My money is on carbon steel any day of the week. Carbon steels are simple, more carbon more edge retention, less carbon more toughness. So either way I am getting something out of it, even if I buy a mid carbon steel like 1055. I generally have a problem with no name stainless because they tend to be lower than %.55 carbon making it almost not a steel in my book. It's more chromium based iron alloy than a steel based on a carbon-iron alloy. The edge holding capabilities on generic stainless is terrible.
What's your experiences on no name steel blades?
I also want to know does "High Carbon Steel" dictate that the steel must be above .5% carbon?
My money is on carbon steel any day of the week. Carbon steels are simple, more carbon more edge retention, less carbon more toughness. So either way I am getting something out of it, even if I buy a mid carbon steel like 1055. I generally have a problem with no name stainless because they tend to be lower than %.55 carbon making it almost not a steel in my book. It's more chromium based iron alloy than a steel based on a carbon-iron alloy. The edge holding capabilities on generic stainless is terrible.
What's your experiences on no name steel blades?
I also want to know does "High Carbon Steel" dictate that the steel must be above .5% carbon?