Carbon Steel v.s. Stainless Steel! What's your favourite?

[BrianMCarroll]

I have many stainless steel knives and I’m not about to abandon them. With water stones up to 1000 grit and a honing rod I have learned to get and keep them very sharp for a wide variety of uses. I also have a small number of carbon steel knives that I sharpen with stones up to 8000 grit, including two Masakage Koishis and maintain with a black ceramic honing rod. They are a delight to use because they are so sharp.

[CP-zbky]

Low maintenance is key, stainless for me

[chefknivesenthusiast]

I like all knives and steels! That being said: Aogami Super is probably my favourite steel.

[Exzeph]

I didn't think I would like carbon knives, until I tried a few Aogami Super blades. I really like the toothiness, still screaming sharp, but that feedback you feel is second to none. Plus the patina that shows on the edge (where the core steel is) is really beautiful.

[vaporiiz]

been collecting Opinels & Mora's as theyre great knives at a low price entry point, been going mostly with the carbon steel as i prefer those properties. But i think i need to get a couple stainless for tackleboxes & especially wet conditions

[samcalisthenics]

I love carbon knifes ( Aogami, Shirogami, SLD). I have Japanese knife from SG-2 and VG-10. But I like my other knifes more😍. It's sharper and hold longer the egde sharp

[thevikingoli]

For someone who's interested i make knifes from leaf springs and they are super good and my interest go to carbon steel

[dsmatts]

I love both… I have a Nigara SG2 and Masakage Koishi on the way from you guys…

[LifeisGood-yerl]

I think the likeliness to chip depends on the hardness hrc of the knife and toughness of alloy type being used, not at all limited to stainless or carbon steel. If anything stainless likely to chip due to chromium carbide present in stainless steel especially at higher hardness 🤓

[Ahkuji]

I like to have both for certain situations. But love my carbon knives since I can keep them thin easier than stainless knives

[filipemal]

I love my mora`s Stainless steel, 546, Companion, Companion HD, SRT, Garberg, 2000, Eldris, Kansbol, all stainsteel. Cut very well

[chickenwings]

Carbon is easy but a beautiful knife isn't about convenience. Carbon all the way baby!

[pauldurham]

Carbon for me. Takes a wild edge with very little work or technique. I have stainless but they are much harder to sharpen.

[MelloYellow]

im not trying to stop any hobbiest for trying out high carbon but for the vast majority of non professional cooks who don't sharpen daily/weekly...stainless is the obvious choice.

[uhis]

for now i stick with stainless, maybe in the future i'll try some high carbon steel. although i have to say these new carbon-wrapped-in-stainless style knives look really interesting.

[gatescompton]

I agree, I have to bit my lip when I walk by any knife display not to buy another knife!🤠🇺🇸

[DiscjockeysofaKingPack]

I used to make aluminum blades and PVC nunchucks when I was young😂 but I had a serious question, what would you recommend to get rust out of Damascus carbon steel besides mineral oil and steel wool?

[papermaker]

S90v vs and carbon knives you can muster.

[JAMESGREGORYKULP]

My favorite type of knife steel is 12C27 SandVik because I have a couple of pocket knives with that steel.

[aussiehardwood]

Knifewear always recommends stainless steel knives as gifts or to buy. But all the knives they treasure most or buy for themselves are carbon steels. 🤔🤔🤔🤔🧐🧐🧐🤫🤫🤫🤫