Knife Sharpening

[Mortblanc]

(17 February 2019, 19:12)Talon Wrote: I’ve not checked his channel out . I don’t understand the problem with carbon steel staining . That’s just a nice patina in my eyes and shows character. That’s partially why I chose my two case knives in carbon cv . They just age so well and to me look much better with some honest ageing .
The Garryflex interests me for polishing though .

I am the same thought about the carbon steel vs stainless Talon.

I find carbon steel much easier to sharpen and better in edge holding capability. As for being "easier to care for", well that depends. If you abuse your gear, then put it away in a wet sheath and ignore it for several months I suppose stainless does have an advantage, but for the person that uses reasonable care and checks his gear on a regular basis there is no advantage, except for loss of the shiny finish that some consider "perfection".

I have been known to slice a few apples with a new carbon steel knife just to get a patina on the blade so I do not have to worry about rust.

The one thing I dislike about the good SAK knives is that they do not offer them with the cutting blades in carbon steel. Although they will achieve a razor edge they simply can not retain it through any use at all and one must accept a certain level of dullness as standard for some very expensive cutlery.