>>237552Not that guy but ill weigh in
For most normal knife users they won't notice the difference in steel as far as edge holding, sharping and the rest is concerned
The main benefit of stainless is you wont need to care about it as much
If its exposed to food or whatever just wipe it clean and its gtg, if it gets rain or other water on it and you don't notice or you forget to take care of it over night its not going to be a big deal
With carbon its best to always keep a bit of oil on it and oils not always on hand, and you need to use food safe oil if you use it for cooking or hunting. If it gets stored in a bag for a while with out use, is exposed to fresh water or especially salt water and not cared for or neglected at all really you are going to have a rusty blade
I prefer a simple carbon over even the modern wonder steels but I like caring for the blade, keeping it honed and all that, but stainless is less of a pain to deal with in general (it will stain and rust if you don't care for it too though just not as much as quickly)
