Who uses carbon steel?

A '57 Chevy and Ferrari Daytona are old fashioned. Classic is the word.
The sharpest knife i ever handled was a 1095 steel blade forged by Tai Goo.
 
Carbon and Inox do have it's place.
I love to make Scagel style knives and I can't imagine these with inox steel, allthough I made one with Böhler N690Co... I really miss the patina.
I like the ease to work with carbon, it files better and as I'm not fond of super hard edges (I prefer an edge easy to touch up in the field) O1 or 52100 with about 58HRC are my choice.
My friend Vasyl Goshvskyy is famous for his Loveless style knives, he will NEVER touch a carbon steel! Loveless has to go with inox! The mirrow polish he gets with CPM154 or RWL34 are just amazing.

I personally love patina, we get older and get wrinkles, so why not my knives, too? Patina adds caracter, an old knive with patina looks great, an old, scratched inox knife looks awfull.

Regards
surfer
 
All my using knives are carbon steel, with the exception of a couple small slipjoints. What was the question again?
 
All I use is carbon steel.

But I do have one stainless bladed folder, a sweet little swayback in 440V.
 
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I use carbon steel on all my knives I have thought about making some SS damascus but I have yet to try it
 
my favourite, but i am generally stuck a few centuries back doing historical style pieces most of the time...and happily ^__^

...i sharpen for local folks on occasion and the thing i find about department store type kitchen stainless is (likely because it has to have so much chrome/nickel in it to get to a "stainless" state) that the edge crumbles on a micro level on the sharpening stone meaning you have to increase the angle quite a bit to get it to hold together...20-25 degrees if you are lucky, but compare that to the 8-10 degrees you can put on a properly hardened japanese style hard tempered knife made from hitachi white paper steel and it's a whole different slicing game for a pro chef...there are good stainless steels out there for knives, and each type of knife steel has its application in a different knife task...
 
I would say the majority of real makers. Sure lots of modern tool steel has more elements in it, but take those away and you still have usable high carbon.
 
I'm climbing the latter of knife making with Carbon steel all the way.

After making a recent knife with 1095
I probably won't use any other steel
 
What's in the kitchen


Slip joint in W2


Pre knife blade/s


A little W2


Carbon


Lil' more W2


Bose knives, D2, W2 & 440V
 
The vast majority of my work is in either W2 or Damascus....But....now and then I
digress, If I use a high chrome steel it's Elmax, or D2.
 
You may fare better doing your research here before writing your articles as opposed to sharing your articles here after the fact. Just a suggestion.
 
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