INOX vs. carbon steel comparison: wood carving camp kitchen

Comparing stainless INOX vs. carbon steel in the famous French wood carving, camp and kitchen folding tool with locking collar. In a damp, humid environment-like camp kitchen-go with INOX. Otherwise, for better wood carving performance, choose carbon. Just be happy and get both!

[@krkrbbr]

This was uploaded at 2018 but feels like its from 2008 interesting

[@p1nesap]

Wow unintended vintage vibe, I'll take it.

[@krkrbbr]

@@p1nesap I like it too

[@ianatkins1213]

Carbon outperforms but stainless is much more serviceable for outdoor use.

[@p1nesap]

Yes carbon outperforms & the maintenance required for years of outdoor use of various knives, machetes & hatchets has been negligible, for me anyway. Food prep would be the exception, & those who want a maintenance free knife should stay with SS. Typically those types aren't into carving or woodworking anyway, so a SS blade is perfect around the garden etc. The knives I've gifted have been SS bc I know they won't be woodworking with them to any appreciable degree.

[@stanpurves9677]

Opinel knives are not meant to baton with an opposing piece of wood. One needs a solid made knife with either a partial or full tang handle mounted within the handle. An example would be a Mora knife or a good full tang handle bush craft knife.

[@deathbyastonishment7930]

Hey mate, the way it cuts is almost certainly a function of the edge, which is mostly a result of sharpening, not the steels recipe.

[@greekveteran2715]

You are completely wrong.The carbides do the cut. For excample,if you take two completely identical knives the 1st made of D2 steel (huge carbides) and the 2nd made of M390 (small carbides) or other quality stainless,you will find,that even thoug they have the same cutting edge (thickness behind the edge,identical geometry and sharpening) the difference is more than noticable.A quality stainless steel always cuts much easier ,smoother than any carbon or tool steel.Opinel doesn't make good 12c27 stainless,they make it soft because their blades are very thin and fragile.Lower hrc=toughness.So in this case C75 carbon steel,is much prefarable to their stainless option. Th'ats not the case with other knives though.Opinels are just the rare exception.

[@p1nesap]

@@greekveteran2715 interesting, thanks for posting. If stainless is sharper, why are my Mora woodcarving knives made of carbon steel?

[@reneanclin4036]

​@@p1nesap because carbon steel is easier to sharpen, easier to get a really good edge on and it is less brittle compared to stainless steel.
But stainless does hold the edge way better, because chrome carbide is much harder than iron carbide

[@p1nesap]

@@reneanclin4036 I use carbon for carving & stainless in kitchen.

[@mcscotty325]

Actually, carbon is more brittle than stainless.

[@p1nesap]

I didn't know that, thanks.

[@reneanclin4036]

No, it's not, unless you screw up in the hardening process

[@user-ij6yh6mr5w]

Inox 👍

[@p1nesap]

Thanks for posting.