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stainless vs non-stainless
- Thread starter rdsaylr
- Start date
calyth
#!/bin/sh of a man
- Joined
- Feb 23, 2002
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- 3,574
This should tell you a lot about the steel.
Generally carbon steel perform better than many of the stainless steels; they may hold the edge better, or be tougher, etc....
The main problem is that it rusts, and in some of the environments, carbon steel should be avoided because the humidity or constant contact with sea water will definately wreck the knife.
I've a couple of carbon steel blades and they haven't rusted yet.
Generally carbon steel perform better than many of the stainless steels; they may hold the edge better, or be tougher, etc....
The main problem is that it rusts, and in some of the environments, carbon steel should be avoided because the humidity or constant contact with sea water will definately wreck the knife.
I've a couple of carbon steel blades and they haven't rusted yet.
rdsaylr,
Most of the knife buying public demands stainless steels for pocket knives because they dont like rust or having to keep their blades clean and oiled. Some people still like carbon steels despite the greater attention they require to prevent rusting usually because the find them easier to sharpen. Some also like the look of the patina that tends to form on carbon steel blades over time. Aside form the corrosion resistance issue, there is nothing wrong with carbon steel knives.
-Frank
Most of the knife buying public demands stainless steels for pocket knives because they dont like rust or having to keep their blades clean and oiled. Some people still like carbon steels despite the greater attention they require to prevent rusting usually because the find them easier to sharpen. Some also like the look of the patina that tends to form on carbon steel blades over time. Aside form the corrosion resistance issue, there is nothing wrong with carbon steel knives.
-Frank
- Joined
- Feb 12, 2001
- Messages
- 3,415
high carbon steel(1095, O-1, A-2 and such) will take a sweet edge and hold it for a long time. The only concern there is about them is rust and extra care. They tend to be easier to sharpen than 440v(S60V)...
How often do you use your knife for something wet(ie food), and just wipe it off and put it away? With a carbon steel, you have to apply oil and make sure it's dry.
I know I just oil my stainless blades once a week or so, and when they get crap on them(ie tape), I just use zippo fuel. Food? hot water, wipe, oil, wipe, pocket...
How often do you use your knife for something wet(ie food), and just wipe it off and put it away? With a carbon steel, you have to apply oil and make sure it's dry.
I know I just oil my stainless blades once a week or so, and when they get crap on them(ie tape), I just use zippo fuel. Food? hot water, wipe, oil, wipe, pocket...
- Joined
- May 9, 2000
- Messages
- 29,205
Chromium has a tendency to cause steel to crack when forged, and I have a preference for the forged blade. So for me this is a big problem. This of course is personal and is not an actual mark against Stainless Steel.
Low chromium carbon steel is prone to rusting and stains more easily than stainless does, but it is also tougher and generally easier to sharpen.
Stainless steel will still stain and rust though it is much more resistant to these problems than carbon steel. It also tends to react less when attacked by harsh chemicals. Chromium increases the depth penetration of hardening and also the steels responsiveness to heat treatment.
When all is said and done, both stainless and low chromium carbon steels will make excellent blades. It is all dependent on what you are looking for. If corrosion resistance is the most important element in your choice of a blade material then stainless is the way to go. If you want a tougher, easier to sharpen steel and corrosion resistance is not a consideration then you might just want to choose carbon steel. Either way, if the steel is properly heat treated, ground properly and of high quality, you are likely to end up with an excellent blade.
Low chromium carbon steel is prone to rusting and stains more easily than stainless does, but it is also tougher and generally easier to sharpen.
Stainless steel will still stain and rust though it is much more resistant to these problems than carbon steel. It also tends to react less when attacked by harsh chemicals. Chromium increases the depth penetration of hardening and also the steels responsiveness to heat treatment.
When all is said and done, both stainless and low chromium carbon steels will make excellent blades. It is all dependent on what you are looking for. If corrosion resistance is the most important element in your choice of a blade material then stainless is the way to go. If you want a tougher, easier to sharpen steel and corrosion resistance is not a consideration then you might just want to choose carbon steel. Either way, if the steel is properly heat treated, ground properly and of high quality, you are likely to end up with an excellent blade.
- Joined
- May 9, 2000
- Messages
- 29,205
By the way, just to add to my previous post, chromium does not need to be present in the higher than 11% required to make it stainless to show the advantages in hardening and heat treatment that I mentioned. These advantages are seen in steels with as low as .5% Chromium.