Stainless steel or Carbon steel ?

#1
which is best for perfomance, strength, keeping its edge and ease of sharpening ?

Stainless steel or Carbon steel knives ?

thanks
 
#4
Carbon steel though does rust if gets wet easily sorted out though .Stainless steel looks good but takes ages too resharpen.
 

Cutaway

LE
Kit Reviewer
#5
You could always try a carbon/stainless laminate.

It depends how much you think the blade will be subject to the elements, and how much you want to pay.
 
#6
Good carbon steel, say of the kind still occasionally used in chefs' knives, holds an edge much better than basic stainless. However, there are a number of modern stainless steels that rival carbon steel in this respect and are easier to keep clean - obviously.

The Internet is full of information on this topic - try Doug Ritter's site "Equipped to Survive" to start with.
 
#8
Go for Damascus. Tops for impressing easily impressed types, but also nice in the cutting and keeping-sharp departments. Unfortunately expensive; sorry about that.
 
#9
Whiskybreath said:
Go for Damascus. Tops for impressing easily impressed types, but also nice in the cutting and keeping-sharp departments. Unfortunately expensive; sorry about that.
I agree with Whisybreath here. Damascus blades sharpen up to the "dergs berlecks". But I've a Cold Steel Trailmaster in carbon steel that'll still easily lop off bits of free-hanging one-inch hemp rope and I've had it for 15 years. Carbon steel is the way to go, in spite of the crappy look!

MsG
 
#10
mm interesting Carbon steel is a favourite

so Stainless Steel is not up to the job.
 

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