Carbon vs Stainless

As we travel down the path of collecting/accumulating/using knives eventually the question of steel rears its head. I don't think carbon steels are better than stainless or vice versa. I own and use both steels and thinking about it as I write this I really couldn't tell you which I prefer.

Here when I refer to carbon I am most generally referring to 1095 and when talking about stainless think of Case Trusharp or 440c.

There are an astonishing number of steels both in categories as can be seen with a simple web search.

Stainless - easy to maintain. That is really the greatest benefit of stainless. It leaves no flavor behind on food like new carbon can. Depending on the variety stainless can be easy to very difficult to profile and sharpen. Case Trusharp is easy to sharpen and when in use the edge can be brought back quickly with a simple hone. As said it is easy to maintain, simply wipe down the blade with a cloth and put it away, all you have to really remember is to oil the joints occasionally.

A Case 6318 Stockman with Trusharp SS blades

Carbon - requires regular upkeep and attention to prevent corrosion and rust. In my experience carbon steel blades can leave an aftertaste but after their initial use and the development of a good patina this tendency diminishes significantly. There are carbon steels that can be more difficult to sharpen but ordinarily carbon steels are easier to maintain an edge on (the edge taking ability of 1095 is usually the standard by which all others are judged) and as with regular stainless can be very easily and effectively tuned up with a simple hone. Caring for carbon steel requires a bit of a commitment. A wipe down with a cloth is alright for a quick cleaning but the owner must take care to oil the blade at their first opportunity. I have taken to waxing my carbon blades occasionally and prefer it to leaving them oiled, but more on that later. Many users find that a naturally developed patina on their knives is very attractive, while some will force the patina as either way the patina assists in the resistance of bad rust.

My GEC Stockyard Whittler showing a bit of natural patina.

Now all of that said bear in mind that I am no metallurgist. The variety of steels available to knife users  is staggering and can become overwhelming.

Personally I have a few favorites. Most often I carry a Great Eastern Cutlery knife with 1095 blades, it takes an amazing edge and maintenance of the edge is simple with basic tools. For basic everyday tasks 1095 is extremely hard to beat. I also like Case's CV steel it is very similar although not identical to 1095. Another favorite is D2 even though it is nearly stainless it doesn't officially fir into the stainless category. D2 is however much more difficult to sharpen than 1095 but that translates to better edge holding during use.

As for stainless I have found Case Trusharp to be a very serviceable steel. Many believe Trusharp to be a type of 420HC, it is easily sharpened and similar to CV in its sharpen-ability and  ease of maintenance. I have many knives with Trusharp and have no reason to complain about them. Taking a step up from Trusharp we reach 154CM which while not in the category of super steels will hold an edge longer than Trusharp or 440c but is still easy to sharpen and maintain. Of the super steels the only version I own is M390 which although more difficult to profile and sharpen has excellent edge holding capabilities, it does however take more effort to maintain when it does dull.

Chasing the latest and greatest steel seems to be the thing lately but honestly other than needing less frequent sharpening I personally do not see a great advantage with the super steels. One definite advantage of both Trusharp/440c and especially 1095 is the ability to maintain the edge using simple tools while away from your sharpening setup at home.

If you want to take a trip down the rabbit hole of steels here is a good place to start.