I like carbon steel and I always like it when a knife shows a history of use (not abuse). Patina, scratches, and little dings all serve to tell a story.
I was a huge fan of stainless steel, and I am still. It has pros and cons depending of which steel it is, but I tend to like simple stainless such as 420HC, 440C and N690Co. Notheless I learned to love carbon steel recently. It's something that is difficult to explain but, as far as I can put words on the feeling, it gives a different sensation while cutting. It's like I can feel the sharpness more, the organic feeling. I first bought an Opinel (XC75) and an Higonokami (SK5) and I became addicted. Then I bought a RR in T10 and it's amazing too. Now I'm looking for the Bark Beetle by Böker, with 1095 !
I have two Case Sodbusters that are identical except that one has the Tru Sharp stainless and the other has carbon steel. Both take an edge quite well, but the carbon steel is quite a bit harder and holds an edge longer. Both are good knives.
LOVE my GEC 66 two-blader. They do a killer job with their 1095. Like yours, my GEC gets carried and used hard. I never oil the blades (just wipe 'em dry after use) and have had zero problems with rust. Great video, BTW.
The carbon steel with a patina like hot vinegar is hunkey dory! The living art is a flowing touch of real life! I love the 1095 58 to 60 lives long and yields well to smooth stone or diamond flat sharpener. They last 2x as long for me as sandvik stainless. 420s just aggravate me with rollover like a labradore muttly! Lol
It's mostly Knive Collectors Like Stainless Steel ....Because they keep a shine on the Blade ....CV are good if you take care of them...I like Both ....Nice Vidoe ....Hope all goes well for you ...Thanks ..
W.R. Case & Sons has recently made the production decision to change from Chrome Vanadium to 1095 Carbon Steel. Which those who are Cutlery Aficionados are very excited to see. They'll still be producing knives in Tru Sharp Stainless Steel also. Not a fan of stainless steel, but I am happy about the decision. Only wish that Case would match up the back springs in 1095 Carbon Steel as well.
I’ve wondered if the CV knives will begin to appreciate faster since they will no longer be available? I have several in Tru Sharp and CV and recently bought my first in Chrome Steel 1095 (Sod Buster Jr.) and so far, have been impressed with its ability to get razor sharp with ease. I’m also enjoying the patina “come in”. I have a review on the knife on my channel.
I’m honestly shocked that Case made the decision to go to 1095, while it won’t be a huge difference in performance, it’s a bit of a slap in the face to hardcore Case CV aficionados. Most people who like Case’s knives to use love Chrome Vanadium steel for the razor edge it gives. It’s most likely a decision based on money, 1095 is probably cheaper and easier to get. As a kid the sharpest knife I ever used was an old Chrome Vanadium Case XX knife. It was always sharp and the previous owner had thinned the blade so that it was a cutting machine. I’ve seen this razor edge on only their Chrome Vanadium blades. It’s sad they made a decision like that, CV steel was what Case was known and revered for. I don’t understand it. Hopefully they will realize this sooner than later and bring it back. I’m sure the CV knives will appreciate in value.
I won't take credit for this, someone else in the knife community said this but I can't remember who, " carbon steel is more difficult for a maker to f**k up than stainless". Don't know if it's true but over time I'd say it seems to be. Don't have a bad carbon steel blade even if the QC on the rest of the knife leaves something to be desired. I like both stainless and carbon steel. Living in a damp, rainy country, especially when I go anywhere near the sea, a nice bit of Sandvik is a good thing sometimes. Then again, there's just something extra about wood working with carbon steel, it seems to sing through the wood.
My new Case large stockman 6375, is marked CS. The reason I like it over my brand new Trapper of the same size is because it opens and closes easier than the Case Trapper that has stainless steel blades and springs. The reason the Chrome Vanadium Stockman opens better is because stainless galls if you have moving parts. You will never see ball bearings made out of stainless for this reason.
Love me some Carbon Steel in my traditional blades, you can easily put a razor sharp edge on them, they just require a lil more maintenance. That 23 you got is a sweet blade!!!
I prefer 5he carbon steel blades. They 5ake an edge far easier than stainless. All but 2 of my straight razors are Carbon steel. The patina that develops 9ver time is a very mild form of rust that will eventually destroy the blade, but it will take a long long time for it to do so. Plus it serves to protect the blade from the more aggressive types of rust.
I know you're not supposed to pry with a knife blade but sometimes I do it anyway. Carbon steel is a little more forgiving than stainless as it will bend where as stainless is brittle and will chip or break. Also I have and carry an Otter 3 rivet knife every day, they're great knives that take and hold a great edge.
I like stainless and carbon steel. I do like my knives and guns clean and shiny. I just wonder how a steel can be easier to sharpen, as in remove and align material. Yet also be said to hold an edge longer.
I think a lot of "old timers" experience with stainless steel is with the really early Chinese stuff and Pakistan stuff. Blades that weren't heat treated or treated correctly would be hard to sharpen and not hold an edge. Of course modern stainless doesn't have those problems. I just like the patina of carbon steel.
Ehh, I have the need for both, carbon and stainless. Each has its positives and negatives. I use each daily for their positives. There is no best, but what is best for your needs.
I also prefer carbon steel both for the patina it develops and for the fact that it does actually keep an edge longer than 440C stainless. Of course, if you get a traditional knife with M390 stainless steel it will hold an edge much longer than carbon steel.
Carbon will not hold an edge longer than 440C, if both are hollow ground and hardened to the same hardness. Maybe you meant 420HC and 440A, which are used in alot of stainless slipjoints.
Do you know if the boker tree brand gentlemen's lockback is carbon? I just started getting into traditional knives and would love for it to get a patina or age overtime. But I thought maybe that's only with the special cv,, still learning and finishing the video now😂
Almost all metal can be as sharp, as all other metal. You can even sharpen wood, plastic, ceramic, and so on. The steel is not a factor in how sharp it can be. Only in how well it will hold an edge. Carbon steel has better edge retention than stainless for the most part. There's some super stainless steel that's stainless and has great edge retention
I like carbon steel and I always like it when a knife shows a history of use (not abuse). Patina, scratches, and little dings all serve to tell a story.
Love to see you using your gec's as tools which are meant to be used not babied, good on you.
Myself love the D2 blades and the carbon too
I was a huge fan of stainless steel, and I am still. It has pros and cons depending of which steel it is, but I tend to like simple stainless such as 420HC, 440C and N690Co.
Notheless I learned to love carbon steel recently. It's something that is difficult to explain but, as far as I can put words on the feeling, it gives a different sensation while cutting. It's like I can feel the sharpness more, the organic feeling.
I first bought an Opinel (XC75) and an Higonokami (SK5) and I became addicted. Then I bought a RR in T10 and it's amazing too.
Now I'm looking for the Bark Beetle by Böker, with 1095 !
I have two Case Sodbusters that are identical except that one has the Tru Sharp stainless and the other has carbon steel. Both take an edge quite well, but the carbon steel is quite a bit harder and holds an edge longer. Both are good knives.
LOVE my GEC 66 two-blader. They do a killer job with their 1095. Like yours, my GEC gets carried and used hard. I never oil the blades (just wipe 'em dry after use) and have had zero problems with rust. Great video, BTW.
The carbon steel with a patina like hot vinegar is hunkey dory! The living art is a flowing touch of real life! I love the 1095 58 to 60 lives long and yields well to smooth stone or diamond flat sharpener. They last 2x as long for me as sandvik stainless. 420s just aggravate me with rollover like a labradore muttly! Lol
I love carbon steel buddy!! I just love the edge it takes!!! Great video buddy!
It's mostly Knive Collectors Like Stainless Steel ....Because they keep a shine on the Blade ....CV are good if you take care of them...I like Both ....Nice Vidoe ....Hope all goes well for you ...Thanks ..
I agree with you. Carbon Steel is a better choice when you can get it. 👍
I have to agree with you. At 55 I've gotta few that have years of patina and covers rubbed smooth in certain places from use
There's something unnatural about things that don't age. Something synthetic.
Nice selection
W.R. Case & Sons has recently made the production decision to change from Chrome Vanadium to 1095 Carbon Steel. Which those who are Cutlery Aficionados are very excited to see. They'll still be producing knives in Tru Sharp Stainless Steel also. Not a fan of stainless steel, but I am happy about the decision. Only wish that Case would match up the back springs in 1095 Carbon Steel as well.
1095's great. But I've always really enjoyed using Case's CV as well. For me, it's six of one, half dozen of the other.
Its only on certain knives, i wonder if there will be any appreciable difference between the two.
I’ve wondered if the CV knives will begin to appreciate faster since they will no longer be available?
I have several in Tru Sharp and CV and recently bought my first in Chrome Steel 1095 (Sod Buster Jr.) and so far, have been impressed with its ability to get razor sharp with ease. I’m also enjoying the patina “come in”.
I have a review on the knife on my channel.
I’m honestly shocked that Case made the decision to go to 1095, while it won’t be a huge difference in performance, it’s a bit of a slap in the face to hardcore Case CV aficionados. Most people who like Case’s knives to use love Chrome Vanadium steel for the razor edge it gives. It’s most likely a decision based on money, 1095 is probably cheaper and easier to get. As a kid the sharpest knife I ever used was an old Chrome Vanadium Case XX knife. It was always sharp and the previous owner had thinned the blade so that it was a cutting machine. I’ve seen this razor edge on only their Chrome Vanadium blades. It’s sad they made a decision like that, CV steel was what Case was known and revered for. I don’t understand it. Hopefully they will realize this sooner than later and bring it back. I’m sure the CV knives will appreciate in value.
I won't take credit for this, someone else in the knife community said this but I can't remember who, " carbon steel is more difficult for a maker to f**k up than stainless". Don't know if it's true but over time I'd say it seems to be. Don't have a bad carbon steel blade even if the QC on the rest of the knife leaves something to be desired. I like both stainless and carbon steel. Living in a damp, rainy country, especially when I go anywhere near the sea, a nice bit of Sandvik is a good thing sometimes. Then again, there's just something extra about wood working with carbon steel, it seems to sing through the wood.
My new Case large stockman 6375, is marked CS. The reason I like it over my brand new Trapper of the same size is because it opens and closes easier than the Case Trapper that has stainless steel blades and springs. The reason the Chrome Vanadium Stockman opens better is because stainless galls if you have moving parts. You will never see ball bearings made out of stainless for this reason.
Case still uses stainless for their springs on the carbon knives. I wish they wouldn't
@@BakeryWizard13 I agree. They should use the same material they use in the blades.
Just subscribed per Warthogg’s suggestion Have watched many of your videos over the years and hope this helps you get to 1000
I think you explained it quite well.
Love me some Carbon Steel in my traditional blades, you can easily put a razor sharp edge on them, they just require a lil more maintenance. That 23 you got is a sweet blade!!!
Schrade+ and Camillus 440A patinate nicely
I prefer 5he carbon steel blades. They 5ake an edge far easier than stainless. All but 2 of my straight razors are Carbon steel. The patina that develops 9ver time is a very mild form of rust that will eventually destroy the blade, but it will take a long long time for it to do so. Plus it serves to protect the blade from the more aggressive types of rust.
I know you're not supposed to pry with a knife blade but sometimes I do it anyway. Carbon steel is a little more forgiving than stainless as it will bend where as stainless is brittle and will chip or break. Also I have and carry an Otter 3 rivet knife every day, they're great knives that take and hold a great edge.
Get a victorinox then you have a built in pry tool
You be surprise what you can do with a non breakable but only bends Oneida Butter Knife.
I like stainless and carbon steel. I do like my knives and guns clean and shiny. I just wonder how a steel can be easier to sharpen, as in remove and align material. Yet also be said to hold an edge longer.
I think a lot of "old timers" experience with stainless steel is with the really early Chinese stuff and Pakistan stuff. Blades that weren't heat treated or treated correctly would be hard to sharpen and not hold an edge. Of course modern stainless doesn't have those problems. I just like the patina of carbon steel.
I like stainless because it’s more food safe. Carbon leaves an after taste in food that I noticed.
I've never personally noticed it, but I've heard people mention that before.
I've only noticed it on O1 Steel personally.
It does on certain acidic foods but I still love some carbon steel!
I choose only high shine Stainless Steel.
Thanks for sharing
Nice video 💪 I prefer the look of carbon steel for most slipjoints. K2 performance for true rust resistant needs.
I prefer carbon steel, and I also prefer stainless steel. This isn't as mad as it sounds, because in point of fact all steel contains carbon (
I wish manufacturers would put better spring retention on thier knives so when u cut something the spring doesnt push out the back. Buck is the worst
Like the blade pushing up on the spring and them both moving? I've seen that on a lot of case knives.
Ehh, I have the need for both, carbon and stainless. Each has its positives and negatives. I use each daily for their positives. There is no best, but what is best for your needs.
I also prefer carbon steel both for the patina it develops and for the fact that it does actually keep an edge longer than 440C stainless. Of course, if you get a traditional knife with M390 stainless steel it will hold an edge much longer than carbon steel.
Carbon will not hold an edge longer than 440C, if both are hollow ground and hardened to the same hardness. Maybe you meant 420HC and 440A, which are used in alot of stainless slipjoints.
Most of the knifes I'm currently buying have carbon steel for the reasons you mentioned. What was the first knife?
Great eastern cutlery huckleberry boys knife
I think most stainless holds edge longer, but carbon is wa_ easier to sharpen
Patina 4 life!
I love patina on carbon steel, as long as it’s mine or a family member’s use. Stranger patina is . . . .
I prefer carbon steel as well. Same reasons..
Your discussion was interesting, 11 minutes is not long.
nice video, thank you
Glad you liked it
Do you know if the boker tree brand gentlemen's lockback is carbon? I just started getting into traditional knives and would love for it to get a patina or age overtime. But I thought maybe that's only with the special cv,, still learning and finishing the video now😂
I don't know. You can get Rough Ryder's from SMKW in carbon steel. They did a few different ones
I love how sharp carbon steel blades can get but I feel like I spend a lot more time resharpening them than the stainless blades.
Almost all metal can be as sharp, as all other metal. You can even sharpen wood, plastic, ceramic, and so on. The steel is not a factor in how sharp it can be. Only in how well it will hold an edge. Carbon steel has better edge retention than stainless for the most part. There's some super stainless steel that's stainless and has great edge retention
If you are lazy buy stainless. If you are not lazy buy high carbon😊
Never understood the term "carbon steel" all steel is carbon steel because all steel contains carbon without it it's iron.
I think carbon steel just became the accepted term for non stainless steel.
@@BakeryWizard13 I guess, still doesn't make sense I just call it steel or non-stainless.
I have an easier time sharpening carbon.