Old Hi Carbon kitchen Knives

Those old knives are great and will last decades. Many are still going strong.

Here's an old ForgeCraft

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The Green River steel in the center was $1 at a yard sale. :)

The small chef's knife on the right sees a lot of use. It's a little light sabre, no one else will use it. :D
 
I have old and new knives in carbon and stainless steel. I used to use a Sabatier 4 Elephants carbon steel knife in the kitchen, and the edge lasted about as long as 440C in my Gerbers. Gerber blades in M2 will hold an edge much longer, as will Tojiros in VG10. My experience is that Tojiro Vg10 blades hold an edge at least 3x longer than the carbon steel in the Sabatiers, or the 440C Gerbers.
When I used my Old Forge carbon steel butcher knife to split lobster tails, I had to sharpen it after every use. I have used a. Tojiro Western Deba in VG 10 to split lobster tails more than a half dozen times, cut up whole chicken, etc., before I needed to sharpen it. Touching up the edge took perhaps 5 min on hard ceramic bench stones. Stainless steels like S35V, XHP, and VG10 will hold an edge for a long time, but aren't very difficult to sharpen. Harder carbon steels, with or without lots of alloys, can work well too. I use a paring knife in M2 (Gerber Pixie), and it holds an edge for a very long time.
Both types of steel are good. Lots of people like their kitchen knives in Super Blue, but I am happy with stainless in the kitchen.
 
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