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The Newbies Arena Are you new to knife making? Here is all the help you will need.

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  #16  
Old 04-25-2018, 08:48 AM
dtec1 dtec1 is offline
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Join Date: Aug 2015
Location: putnam county NY ....about 45 mins north of new york city
Posts: 1,426
i agree with ed your looking at something close to a KSO (knife shaped object) a lot of the manufacturers use JUNK steel especially when it comes to stainless when you look at quality steel both carbon and stainless stainless is more expensive
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  #17  
Old 04-26-2018, 01:39 AM
Billy02 Billy02 is offline
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Join Date: Apr 2018
Posts: 17
Thank you ED i really appreciate your help, i didnt had the idea about this. You are right at least i gained some knowledge from you. For future i will consult you before. You are kind, regards.
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  #18  
Old 04-29-2018, 11:32 AM
xa6s7y xa6s7y is offline
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Join Date: Apr 2018
Location: Toronto
Posts: 3
I prefer carbon steel. Yet I also have stainless steel knives, It seems the 1095 carbon steels are a happy medium between ease of sharpening and edge retention. A good 1095 chrome vanadium blade holds it edge well and sharpens easily. In a wet or humid environment stainless really shines. I really don't need a knife that holds it's edge for a long time yet takes a lot of effort to sharpen when it becomes dull. Give me a blade that holds it's edge reasonably well and sharpens quickly and I'm happy.
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