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Comment by Lee Saunders on May 12, 2012 at 18:18

My note was about an fake email I received via iKnife from a fake name "John Lastingbone".

Didn't have anything to do with you Rob, just happened to hit the server the same time your Tuna post did that's all.

 

In Memoriam Comment by Robert Burris on May 12, 2012 at 18:05

I am sorry Lee, I don't understand, I am trying to promote carbon steel knives.

Comment by Lee Saunders on May 12, 2012 at 17:30

Thank you to the Admin for making sure we don't get too many of those "John Lastingbone , 'promotricker' e-mails!

In Memoriam Comment by Robert Burris on March 7, 2012 at 7:47

Tuna Valley Knives, another great knife company in carbon steel. Anyone have any thoughts on that?

In Memoriam Comment by Robert Burris on January 22, 2012 at 17:56

I just got a new carbon steel knife, lets watch it patina together. I'll post some pictures.

In Memoriam Comment by Robert Burris on January 9, 2012 at 11:16

Thanks Hal, I always like to hear some facts on the subject.

Comment by Halicon on January 8, 2012 at 12:40

Robert, that's because of too many inferior "stainless" steels. The essence of a knife is lost when we use steel that can't oxidize. Stainless -should- not be used on a knife! (I know this sounds outrageous but ask any woodworker and he will agree)

The only "stain resistant" alloys I use is Blue steel #1 and #2. Tougou-reigou. Tougou-kou, Tougou-inukubi. There are a few more to this list but they are extinct and only exist in old lots in the homes of a handful of smiths.

The reason I use those steels isn't because they can withstand the elements better than a pure carbon steel, it is because the serrations on the edge can take more punishments, make more cuts and handle tougher tasks without blunting as fast.

On the other hand they are harder to sharpen, sticks to the stone instead of the dry feeling a carbon steel (which allows one to refine the serrations at the very end of the edge easier).

The edge on those steels get roughly 98% as sharp as a carbon steel and the difference is around 2-3 microns if even that when sharpened properly. Take a stainless steel and try to bring out the edge and you will be stuck at 40-50 microns, a huge edge that will require more force to cut with. In addition the serrations on the edge will tear off and need resharpening pretty much after a handful of cuts.

It would be impossible to work wood with stainless tools unless you have a sharpening pond right next to you.

In Memoriam Comment by Robert Burris on December 6, 2011 at 12:00

Has anyone noticed that almost all of the great folding knife companies use carbon in their knives?

Comment by Jan Carter on November 7, 2011 at 16:30

The plumbing thing makes perfect sense to me Robert

In Memoriam Comment by Robert Burris on October 25, 2011 at 8:58

Well, what I was getting at was I read that it main objective was to make plumbing fixtures and forks and spoons.

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