>>2607029Carbon steel rusting isn't a meme, even if you patina your blade to o3 it. The reason is that water is not all equal, sweat for example is seriously corrosive, as is the carbonic acid in stagnant water sources, even rain water is mildly acidic.
>>2607047You're missing my point, the maintainance on a Carbon blade is a serious consideration. If you're using the same blade all day, every day you might decide that the maintainance is marginal- but some chefs still use Carbon especially for blades they don't use often.
So if you're using your blade for 20 minutes a day or less its just stupid to get a Carbon blade because you'll be maintaining it longer than you actually use it for. If it's a desk knife for hobby work (like a carpenters chisel) then go Carbon.
Many chefs chose knives as a matter of prestige, the habbit maketh not the monk.
>>2607109Just using steel. Use steel to maintain the edge, use stone to maintain the bevel. I'd go as far as to say that a stone should only be used if there's actually a problem with your bevel.
My point however is that regardless of what a chef should or shouldn't do, if chefs can get away with using stainless then the choice for a pocket knife is obvious.
