Thread: That stoopid knife question

You have to watch your so called super steels, the heat treatment is more important than the steel, people have been using carbon steel for hundreds of years for a reason, if you look after it it won’t rust, it’s easier to sharpen, with its good carbide alignment it will get a finer edge than a stainless steel, and is far less likely to chip if you hit a bit of bone or stone.

Stainless is just that less, not immune, I have seen stainless rust just like any other, will carbon steel taint the meat? Rubbish, blood has iron in it, a lead bullet probability taints the meat more than a carbon knife...

So saying if you aren’t into maintaining your equipment then carbon steel, in NZ conditions, may not be the best option.
Shelley