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Stainless Steel or High Carbon Steel, Which is best?|
This is a question I get all the time.
My reply is; "What is the knife used for?".
If the knife is going to be around water then I will use stainless.
If the knife is used for skinning I choose high carbon.
I feel that high carbon holds a better edge and is easier to sharpen.
I prefer high carbon because of the variety of ways you can heat treat it. You can do an edge quench when hardening the blade and keep the spine soft which will give the blade good flexibility. If done properly the blade can be bent without breaking. This is a test of the american bladesmith society for the passing of a journeyman blade smith. The edge may crack but not the blade.
Good swords are almost always out of high carbon.