Replies to This Discussion

FeaturedPermalink Reply by Craig Henry on August 31, 2012 at 0:33

As far as I can tell so far....and I'm guessing that the knives I'm comparing have similar RC rating.....the carbon is much easier to sharpen. In fact, so far, the carbon steel knives I've bought lately all sharpen up faster and get a better edge than any of my stainless knives. And, if i take my crock stick to touch up an edge, the carbon steel is quicker to come back. 

OR, is it my imagination? 

FeaturedPermalink Reply by Craig Henry on December 7, 2012 at 0:43

Now that I've been using carbon steel knives for a while, I don't think it's my imagination. And I really do like Case's CV. Better I think than Boker's C75.

Permalink Reply by Brad T. on January 4, 2013 at 13:06

I deal with Carbon and stainless in my professional & personal life. Carbon steel in any hardness equal to a Stainless will sharpen easier and keener every time.

FeaturedPermalink Reply by Craig Henry on January 4, 2013 at 17:18

That's what I'm finding Brad. I used to be a stainless only guy for most of my life! Now in my old age I've gone to the dark side! LOL!

Permalink Reply by Randy, HHH Knives on January 17, 2013 at 11:46

I agree with the others, Carbon is not only easier to sharpen, but will give ya a CRAZY sharp edge. What I have found is there is a trade off. Carbon wont stay sharp as long as the stainless does. But thats a trade off I dont mind.

As a knife maker I prefer carbon steel 10 to 1 Yet I do offer both types. 

In MemoriamPermalink Reply by Robert Burris on January 17, 2013 at 15:53

I agree also Randy, I think the best steel for knives is carbon steel. I love your work, they are really nice knives.

Permalink Reply by Randy, HHH Knives on January 27, 2013 at 12:35

Thank Robert. I love Carbon as well and up until just recently it has been my mail steel. I have started offering some stainless for kitchen use. 

Heres one of my latest neck knife I carry one everywhere and always.