High Carbon Steel Vs. Stainless Steel Knives
High carbon steel and stainless steel have their advantages and disadvantages in strength, sharpening ability, and maintenance. A decision should be made based on the knife's expected use, and the expectations of the owner.
Other People Are Reading
-
High Carbon Steel
-
An alloy of Iron and Carbon, high carbon steel is slightly harder than stainless steel. This allows a blade to stay sharp longer and hold up much better under abuse. Consequently, high carbon steel blades are more difficult to sharpen.
Stainless Steel
-
Stainless steel is an alloy of Iron, Carbon, and Chromium to aid in rust resistance. Although not quite as tough as high carbon steel, it is easier to sharpen, and more durable in the long term.
-
Marine Use
-
For marine use, especially salt water, a stainless steel knife would be preferable and hold up much better under any wet conditions.
Rust and Maintenence
-
Stainless does not necessarily mean rust proof, just rust resistant. Both types of knives must be wiped down and properly maintained. High carbon steel knives require a bit more maintenance and care because they lack rust protecting alloys and coatings.
In the Field
-
Stainless steel can be sharpened on rocks and may work better in survival situations. Hunters who need to maintain a point while cleaning a catch would prefer high carbon steel.
High Carbon Stainless Steel
-
Knives are made of high carbon stainless steel, a combination of high carbon steel and stainless steel. Considered a higher grade of stainless steel, high carbon stainless steel has the best attributes of each, and a harder more stain resistant blade.
-
