Bob..I hear ya.  real simple rules apply to gun's and carbon steel.  A little oil now and then and you are good to go.  A no nonsence steel such as 1095.   If more of those that have been using stainless knives for a good stretch now re-discover a good high carbon steel blade and its edge holding ability may fall in love with it.  Especially when it comes to re-sharpening the blade when needed.  Rust is only a factor in my opinion if a blade is neglected or not cared for. 

Matt

ML Knives

http://www.mlknives.com

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

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.

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

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

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

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

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.

Hey, Carbon Steel knife fans, I am planning on starting a mini group in Box Full of Knives Group on "Forged Knives". If you like forged knives or want to learn more about them, please come and join us.

Is 1095 a carbon steel?

Yes it is.

Dana, It's one of the best carbon steels too.

not only is it a good carbon steel it,s name tells you how much carbon it has .95% 

I thought so. Thanks.  The groups opening statement made me wonder if CV and 1095 were being referred to as one the the "new super steels"

LOOK, UP IN THE SKY! IT'S A BIRD! IT'S A PLANE! IT'S........PIGS FLYING!

Yes I've gone to the dark side! I'm carrying a carbon steel knife! And.......I like it! And, it hasn't degenerated into a pile of rust in the bottom of my pocket!!

I never thought I'd carry one. But I am. And furthermore, I don't oil the blades! I do something that when I tell most knife people, they just look at me and think "He'll be alright when he gets out of the sun."  From time to time I put a coat of cheap car wax on the blades! And it works great....for me at least. Right now I'm using the basic Turtle Wax. 

I'm carrying a Boker medium stockman and a Boker 8288 penknife. I am amazed at how easy they are to sharpen, AND the edge is holding up better than any of my stainless knives!!

What has become of me......

Here's my two new everyday buddies in Carbon steel. I love them. VERY easy to sharpen, and the edges are holding up better than my stainless knives. I think I'm sold on carbon steel. Will I ever go back to stainless? Hmmm, when it comes to knives I like to never say never!

Yea buddy, the new super steels are the ones they discovered over a century ago. They call it carbon steel. We love a good Patina..lol

Well, not to get too deep on the subject.......I've said for many years that I don't like the way things have gotten in these modern times, and I wish I could go back to simpler times. Then the thought hit me......what if I WAS living back in old timey times? And I wanted a pocket knife? It would be carbon steel or a sharpened rock.....period.

And I've gotten the attitude of; if it's a traditional pattern, then it should have a traditional steel!

So my whole attitude has changed all around.  Now I feel like, if it "stains", so what. If it gets "spots", so what. AND it gives me more chances to have quality time with my knife; checking it out, keeping it clean, etc. 

It's very strange for me after all these years only carrying stainless bladed knives that now when I see a knife listed and it says it has stainless blades I think "Oh, I don't want it in stainless blades."!  (Of course it doesn't mean that I'll never buy stainless bladed knives again...there's too many knives I like that happen to have stainless blades.) 

Me, with these attitudes and feelings......I guess you can teach new tricks to old dogs....or is it; old tricks to old dogs?! LOL!

Here's my newest carbon steel knife........I love it!

Our new kitchen knives are starting to get the beautiful blues and purples on the blades. Getting that "Pioneer" look!!

I'm REALLY enjoying my carbon steel knives!!! Both pocket and kitchen. And I never thought I'd say that! 

Now, when I look at knives at the dealers online, I see it says "Stainless" and I think "Ooo, I don't want that! Where's the carbon steel version?!"

What's this world coming to....Me, crazy over carbon steel.........instead of just crazy.

No, Craig, I've been crazy about carbon steel since 1962. I was 12 years old and loved the knives my old grand paw gave me.

The only carbon steel knives I used, before now, was scout knives back in the 50's and 60's when I was in the Scouts. I remember carving a wood neckerchief slide. Gee, I wish I had those old Scout knives now!!

Any more carbon steel converts?

I now have a carbon steel fetish. I've been carrying my Case peanut lately. It has stainless blades. It feels weird to carry it. I'm ordering a Case CV Peanut:)

So, how many of us use a carbon steel to carve our holiday dinner with?  

ME!

Me too.  I like to carve the Turkey with Grandma's knife

Did a lot of carvin' and a lot of eatin'!

Hey, I really like this Case Chrome Vanadium!  I've never used a Case knife with CV!  Takes a scary sharp edge, holds up good and touches up FAST!

my chef's knives are vanadium -they stain, but CH is right about a scary sharp edge!.  It don't necessarily last, (the edge), but easie enough to touch up out in the shop

BTW -did I tell youse guys about the fillet knife I made out'a a piece of metal strapping from a bunk of 2x4's at Home Depot?  Als scary sharp, but I have no idea what kind;a steel strapping might be.  Maybe 'spring steel"?  Anyone know?

"...I made out'a a piece of metal strapping..."

I'd like to see it!

Did you ever notice....when you're polishing carbon steel, you can smell it? I always noticed that. I can't say I can smell the steel when I polish stainless. Maybe I'm just nuts.