Carbon vs. Stainless Steels
With Hundreds of Steels, What do you choose?
No Steel is superior to all others. Each comes with their own pros and cons. When choosing a steel for a knife there are two main categories. Carbon Steel and Stainless Steel.
What’s the difference?
Carbon steel - Steels that contain iron and carbon mixtures are often called carbon steels. They can have various different alloying elements within them, such as Molybdenum, Manganese, and Vanadium. They might also have some Chromium, the element most common for stainless properties, but not in large enough amounts to give the steel the ability to resist rusting. Common carbon steels are 1045 (used in making forging hammers) 1080, 1084, 1095, 15N20, W2, 52100, 80CRV2 and many more.
These steels are forgeable and can be used in pattern welding or damascus. Carbon steels will need a little extra maintenance to prevent rusting, and will develop a patina with time. There’s no need for concern with carbon steels and maintenance. Simply hand wash and dry after use, and do not put knives in a dishwasher to clean them. Carbon steels will develop a patina, or a darkened look with time. This is from acidity that is in a lot of foods such as tomatoes or citrus. The acid is just strong enough to darken the steel, and its why you might have seen old culinary knives that are nearly jet black. This patina is desired by lots of knife enthusiasts, and is a mark of its hard work. Patinas can also be forced onto a blade using coffee, or mustard to accelerate or add a unique finish on the blade. Finally, the patina that develops on your knife will also help prevent rusting down the road.
Stainless Steels - As the name implies, stainless steels are resistant to rusting and patina. Common stainless steels include AEB-L, 440C, 14C28N, S35VN, M390 and more. Chromium is often the element used for stainless steels, and can take up as much as 10% or more of the overall makeup. However, they are not totally impervious to rust or patina. The same care that should be given to carbon steels should also be given to stainless. These steels are not very friendly to forge, and are generally tough even at forging temperatures. Some measures can be taken to add that forged aesthetic to forged blades, but a true forged stainless knife is not very sensible due to difficulty of working the material. Again, there are some exceptions, but generally speaking this is the case. Stainless steels can be much harder to work than carbon steels, as they are harder to grind and hand sand. The other alloying elements in stainless steels help them to hold an edge longer than some carbon steels, but they commonly aren’t as tough as carbon steels, and not able to stand up to as much abuse.
Summary - Carbon steels have greater potential to rust and will develop patina with time. Basic care will eliminate any possibility of rusting. Carbon steels are a favorite when it comes to forging because they are easy to work with. They are easy to sharpen and very tough, capable of taking more abuse than stainless. Stainless steels hold an edge really well, and keep their original look.
What kind should you pick for a knife? It’s up to preference. Do you live by the ocean? Or are you working by the sea? Maybe a stainless knife will be best. Looking for a truely forged blade, or damascus knife? Or perhaps want a unique surface finish or patina? Carbon steel is for you.
Keep in mind, these are generalizations. There are lots of different steels out there with their own strengths and weaknesses. If you have any questions about steels or steel selection, don’t hesitate to email me!
