Knife: stainless vs. carbon steel

[ClassicalVocalist]

I'm considering buying a folding knife, can anyone tell me the pros and cons of the different types of steel?

 

[CLM1911]

Carbon holds a better edge, but when it gets dull, it takes more work to get it honed again. Stainless is easier to sharpen, but doesn't hold an edge as long as the carbon. And the carbon has a tendency to discolor if it isn't attended too.

 

[ironmike86]

Carbon steel depends on the type is easier to sharpen. Stainless is usually harder.
That's why alot of survival knives are 1095 carbon. Easy to sharpen. Depends on what you want with the knife?
Many different knives for different used. Most knife buffs will use Carbon. If you use tool steel that would maybe hard to sharpen. But imo go to a knife forum for knives
JMO BladeForums.com - Home

 

[fudo]

Carbon steels are tougher than stainless steels, but require more care(oil) they are better for any type of outdoor working type knives. Stainless knives "stain less" and are good as kitchen knives or specialty uses.

 

[roguejesse]

OK you got a lot of misused words, and half truths being thrown around. Follow ironmike's advice and go to the knife forum, and take everything with a grain of salt. There are too many pseudo-experts that will claim one knife is supreme, or that their knowledge is impeachable.

Quick run down:
Carbon Steel: holds a keen edge, easy to sharpen, brittle, rusts.
Stainless Steel: rust resistant, may not hold a keen edge, more difficult to sharpen.

Now this is just a general synopsis, and there is a wide variety in the types of steel both carbon & S.S.
Instead of worrying about the types of steel, look to a good name manufacturer e.g. Cold Steel, SOG.
Be wary of some knives labeled: Winchester or Smith & Wesson, etc. They might be relatively low quality blades sold only on name recognition.

Either type of blades would probably suit your general purpose, unless you are in a marine environment, or don't maintain your equipment. Then go with the S.S.

 

[ironmike86]

Esse knives life time warrenty. search them

 

[Purple]

I've had Benchmade, Kershaw and SOG's. All good quality knifes with good warranties. I've had both SS and Carbon steel blades and each has their purpose and each need different care and feeding to keep them healthy. Like Roguejesse stated, there are different steel mixes and strenghts. Check out this FAQ and see if it doesn't help Knife Steel FAQ

 

[ClassicalVocalist]

Thanks all! Just what I needed.

 

[Hamilton Felix]

"Stainless" means rust resistant, not rustproof. There are hundreds of alloys of "stainless" steel, some good to great for knives, some worthless, some more rust resistant than others. Some stick to a magnet, some do not.

There are hundreds of alloys of "carbon" steel, some good to great for knives, some worthless.

For my EDC:

The VG-10 blade of my Al Mar SERE2000 holds an edge well and is easy and worrry free to clean. VG-10 is a "cutlery grade stainless steel."

My hand forged Ed Caffrey EBK-1 neck knife also holds an edge well, but the 1080 carbon steel blade has become darkened and discolored from handling kitchen chores and being cleaned. When I clean it, I am careful to make sure it is dry, or it will rust.

The stainless of my Leatherman WAVE is worry-free when it comes to cleaning.

The 440C of my 30 year old Bowen Survivor belt buckle/blade is a decent knife and has not rusted.

I'm not going to take sides on the stainless vs carbon steel debate. Just buy quality.

 

[zacklmpd]

Lol may I also add if you find a knife you like check the blade and if it has a pocket clip make sure they feel secure I spent 45 dollars on a s&w m&p knife the belt clip fell off within 2 weeks the blade is still holding strong but the spring in it is starting to malfunction I love the knife so I sent it back in to smith to replace

 

[FN1910]

Some good advice here and the best is to go to some of the knife forums and read about the different qualities of steel used in knives. One thing that I found in doing some research is that about all of the top quality knives use pretty much the same steel with some minor variations. Just think about what you are going to use it for and how you are going to use it.

You question about whether to get carbon steel or stainless steel makes me smile in a way. I understand what you are talking about but a question like that could create all kinds of arguments those want to be technical. Ask yourself, where on the periodic chart of elements does steel fall and in which country is the majority of steels mines located? When you figure that out you can decide which type of steel is better.

I have a Buck 110 knife that I always carry with me when working outdoors and a Buck Knight that I carry with me all the time. I also have a couple of Kershaw knives that are excellent but I find the metal handles a little slippery. In my total collection of knives I probably have well over 50 but the two Bucks are my favorites.

 

[fudo]

Some good advice here and the best is to go to some of the knife forums and read about the different qualities of steel used in knives. One thing that I found in doing some research is that about all of the top quality knives use pretty much the same steel with some minor variations. :bad:
Not really.:stop:
Just think about what you are going to use it for and how you are going to use it.

You question about whether to get carbon steel or stainless steel makes me smile in a way. I understand what you are talking about but a question like that could create all kinds of arguments those want to be technical.:bad:
Metallurgy is technical.

Ask yourself, where on the periodic chart of elements does steel fall

The periodic table of elements is a periodic table of elements steel is not an element.:tongue:

and in which country is the majority of steels mines located?
There are no steel mines, steel is an alloy, with a mixture of Iron, Carbon, Chromium, and a variety of elements. The mix of these elements, the method of manufacture, and heat treat make materials with widely varying properties.
When you figure that out you can decide which type of steel is better.

I have a Buck 110 knife that I always carry with me when working outdoors and a Buck Knight that I carry with me all the time. I also have a couple of Kershaw knives that are excellent but I find the metal handles a little slippery. In my total collection of knives I probably have well over 50 but the two Bucks are my favorites.

The majority of Buck and Kershaw knives are made with low end steels to keep the price down. Both manufacturers make better knives made of higher qualities, that make a much better knives. For example, the Buck 110. The standard steel used is 420HC. This a mediocre steel, but it is heated by Paul Bos. The superior heat treat he does gets everything that there is to get out of the steel. I have two of these. I also have Buck 110's made of BG-42 and 154CM. They are much better performers, and priced accordingly.

 

[FN1910]

You answered the questions correctly and it was just a point that I was trying to make that steel is always an alloy of metals usually iron and carbon. Stainless steel usually contains chromium along with iron, carbon and possibly many other metals such as nickel. The questions were just an exercise to get one to realize that there is much more to it than just saying carbon or stainless steel.

Usually the harder the steel the better it will keep and edge but also the harder it is to sharpen and more brittle it is. This is not always true but there are many factors to consider. I have no idea how many different "official" types of steel there are out there but I would say hundreds if not thousands and each with distinct properties. As you say cost is one consideration. Then you add into it the blade shape and edge grind it gets so confusing until you don't know what to choose.

 

[fudo]

Quick run down:
Carbon Steel: holds a keen edge, easy to sharpen, brittle, rusts.
Stainless Steel: rust resistant, may not hold a keen edge, more difficult to sharpen.

Properly treated carbon steel is not brittle.

 

[Damian Sorensen]

Are knives really "less lethal"?
Like everyone's said, as a rule carbon's sharper, and stainless is lower maintenance, but there's a huge amount of variance, and lots of steels that are pretty good compromises between the two - AUS 8 for example. Most knives from most reputable manufacturers are going to be pretty decent.

 

[ironmike86]

For a folder I prefer stainless. For a survival knife I like high carbon. because in a pinch you can sharpen it with a rock and use your flint with it