What is your preference for your pocket?

[Brent F]

As has been stated above by a few members, I buy the knife for various reasons, the type of blade steel is usually the last factor I consider.

 

[Hickory n steel]

Probably 60% of my folders are SS because it's the only option for those particular knives, but I prefer carbon steel and almost always choose carbon steel when available.

Most of my favorites are in carbon steel and that's what I carry most.

 

[gentleman_edc]

I carry a thin spyderco FRN (Dragonfly or Chapparral LW) rubberbanded with my credit cards and cash instead of a wallet. So I have a modern stainless all the time. For a traditional folder, I like carbon.

 

[paulhilborn]

Carbon the majority of the time but certainly like Stainless as well.

 

[prairie.dog]

I prefer carbon in the kitchen and in my pocket. I like sharpening it more and love the character it takes on. Also, pepper spots, and even a bit of pitting (oh my!), doesn't bother me a bit.

 

[GaiusJulius]

I prefer a good carbon blade almost all the time everyday in the real world. Gets very sharp, easily, holds an edge plenty well for the tasks I need it for…. But I love the idea of a good stainless blade for some hypothetical months long wilderness excursion. I imagine our ancient ancestors would think the steels we have today (heck, even 1095 for that matter) were the stuff of magic.

 

[Bigfattyt]

Tough one....I carry both.

More carbon steel, only because those seem to be what I have from GEC. ..

I slept on the 440c GEC back when they were easy to get.. much to my regret.

I do really love the patina the carbon steel takes on over time.

The two top knives were used on my Grandfather's farm to butcher their own livestock

 

[Will Power]

Not that surprised by the poll results, what I expected as most of us like and carry both types of steel according to situation. Plus it can be pattern related too, if I like the look of a knife the steel won't influence me if it's quality.

Will say that although I prefer carbon on a fixed blade (more canvas for an even patina ) with kitchen knives I'm not a fan of carbon. Too much care needed at crucial times. Recently got a French carbon couteau d'office (paring knife) undeniably handy size but it requires a lot of resharpening. In contrast, the Japanese stainless knives I have are really superb cutters for a very long time- they know their steel in Seki.

I know it's not pocket, but it is used

 

[Pt-Luso]

Stainless damascus like this.

 

[dantzk8]

Will say that although I prefer carbon on a fixed blade (more canvas for an even patina ) with kitchen knives I'm not a fan of carbon. Too much care needed at crucial times. Recently got a French carbon couteau d'office (paring knife) undeniably handy size but it requires a lot of resharpening.

Sharpening isn't a chore, it's a pleasure.
Most of the time the edge only needs a touch up. That's, for me, part of the hobby.

Dan.