Support BladeForums! Paid memberships don't see ads! I was told by a seasoned knife maker that most alloys of stainless and stain resistant steels are not suited for battlefield swords because the stainless steel is not as elastic, not as shock-resistant, and carbon spring steel is the best type of steel for actual battle-worthy swords. Is this correct or are there some forms of stainless steel that would work as a decent sword for actual battlefield fighting? Also, I read that contrary to what some may think, titanium would make a poor sword because, while it is lighter than steel, it is not truly as strong in the areas where a blade needs to be strong; for vehicle bodies and things it works great but for cutlery it is not as viable, is what I read, though there are some niche exceptions such as the knives made for special forces and such. Any thoughts?