- Joined
- Apr 19, 2011
- Messages
- 6,901
I have a question, I'm not sure if it is worth starting a thread for it or not so I'll just ask it here...
Why the Carbon over Stainless? Beckers are the only carbon blades I have. And while I do <3 my Beckers, why are they all carbon and not stainless? Is there some property to the carbon that stainless doesn't have?
Edge retention vs hardness vs cost. 1095 is soft enough to take a beating without breaking, hard enough to hold a good edge, and cheap enough to mass produce at low cost. Stainless raises the price dramatically and you get one or the other when it comes to hardness with stainless in my experience, a blade that can't hold an edge worth a damn or a knife that is super hard but too brittle for a beating.