- Dec 12, 2013
This is a question that's been bugging me for a while, and I haven't been able to find a concrete answer yet. It's generally acknowledged that Carbon steel is easier to sharpen than stainless, but I've never really understood why. My understanding is that if you have a carbon steel and stainless steel with equivalent edge-retention, the carbon steel will be easier to sharpen. I presume it has to do with the carbides formed by the Chromium added to stainless, but wouldn't the wear resistance from that translate to better edge retention as well? How exactly does this work?