This group if dedicated for the knife users/collectors that prefer Carbon Steel to the newer "Super Steels" and Stainless Steels that are used more and more these days-CV, 1095, or any other.
I read that old files are made of W1 and W2 steel. Thats the steel that alot of Japanesse forged knives are made of, I think. Any of you guys know more about it?
I see alot of the manufacturers are using 1095 in their survival, military and tactical knives. They have put a powder coat on them and people are rediscovering carbon steel knives. They are so afraid of rust. Wonder would they let their gun rust?
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.
I've never had an interest in a powder coat. For just that reason, with use it will not last. Had not thought about the fact that it would require reheating an already treated knife, that does not do anything for me either. I do love to see more knives coming out in 1095 though.. it my favorite steel
Matt, you're right, I think a person thats gonna let his knife rust is gonna let his gun rust. There may be no hope for this type of green horn. An outdoorsman that lets either rust is gonna have other troubles with his gear, not just his gun and knife.
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.
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.
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!!
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!
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!
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!!
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:)
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?
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.
Jan Carter
Aug 7, 2011
lg&m
Aug 21, 2011
Jan Carter
Aug 26, 2011
In Memoriam
Robert Burris
Aug 30, 2011
lg&m
Aug 30, 2011
In Memoriam
Robert Burris
Aug 30, 2011
In Memoriam
Robert Burris
Sep 16, 2011
Rob Gregg
Sep 16, 2011
In Memoriam
Robert Burris
Oct 13, 2011
Matthew Lesniewski
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
Oct 14, 2011
Jan Carter
Oct 14, 2011
In Memoriam
Robert Burris
Oct 19, 2011
In Memoriam
Robert Burris
Oct 24, 2011
In Memoriam
Robert Burris
Oct 25, 2011
Jan Carter
Nov 7, 2011
In Memoriam
Robert Burris
Has anyone noticed that almost all of the great folding knife companies use carbon in their knives?
Dec 6, 2011
Halicon
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.
Jan 8, 2012
In Memoriam
Robert Burris
Thanks Hal, I always like to hear some facts on the subject.
Jan 9, 2012
In Memoriam
Robert Burris
I just got a new carbon steel knife, lets watch it patina together. I'll post some pictures.
Jan 22, 2012
In Memoriam
Robert Burris
Mar 7, 2012
Lee Saunders
Thank you to the Admin for making sure we don't get too many of those "John Lastingbone , 'promotricker' e-mails!
May 12, 2012
In Memoriam
Robert Burris
I am sorry Lee, I don't understand, I am trying to promote carbon steel knives.
May 12, 2012
Lee Saunders
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.
May 12, 2012
In Memoriam
Robert Burris
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.
May 20, 2012
Dana Mayo
Is 1095 a carbon steel?
May 22, 2012
johnny twoshoes
Yes it is.
May 22, 2012
In Memoriam
Robert Burris
Dana, It's one of the best carbon steels too.
May 22, 2012
lg&m
not only is it a good carbon steel it,s name tells you how much carbon it has .95%
May 22, 2012
Dana Mayo
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"
May 23, 2012
Featured
Craig Henry
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......
Aug 1, 2012
Featured
Craig Henry
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!
Aug 2, 2012
In Memoriam
Robert Burris
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
Aug 2, 2012
Featured
Craig Henry
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!
Aug 3, 2012
Featured
Craig Henry
Here's my newest carbon steel knife........I love it!
Aug 3, 2012
Featured
Craig Henry
Our new kitchen knives are starting to get the beautiful blues and purples on the blades. Getting that "Pioneer" look!!
Aug 24, 2012
Featured
Craig Henry
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.
Aug 26, 2012
In Memoriam
Robert Burris
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.
Aug 31, 2012
Featured
Craig Henry
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!!
Sep 1, 2012
Featured
Craig Henry
Any more carbon steel converts?
Nov 12, 2012
Steven Matthew
Nov 19, 2012
Featured
Craig Henry
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:)
Nov 20, 2012
Jan Carter
So, how many of us use a carbon steel to carve our holiday dinner with?
Nov 21, 2012
Featured
Craig Henry
ME!
Nov 21, 2012
Jan Carter
Me too. I like to carve the Turkey with Grandma's knife
Nov 22, 2012
Featured
Craig Henry
Did a lot of carvin' and a lot of eatin'!
Nov 23, 2012
Featured
Craig Henry
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!
Dec 4, 2012
Bill Harvey
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
Dec 4, 2012
Bill Harvey
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?
Dec 4, 2012
Featured
Craig Henry
"...I made out'a a piece of metal strapping..."
I'd like to see it!
Dec 5, 2012
Featured
Craig Henry
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.
Dec 6, 2012