/out/ - Outdoors » Thread #65780

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Anonymous Mon 01 Apr 2013 01:38:09 No.65780 View View Reply Original Report

Quoted By:

/k/ when it comes to knives, Carbon or Stainless steel?

Why?

Also, General Knife Thread
(Thread also in /k/)

Anonymous

Anonymous Mon 01 Apr 2013 01:39:38 No.65784 Report

Quoted By: >>65800

Carbon, SS will still rust and is not that much stronger than Titanium

Anonymous

Anonymous Mon 01 Apr 2013 01:56:59 No.65800 Report

Quoted By: >>65808

>>65784
>SS will still rust.....
yeah, well..... not really. If stainless steel rusts on you, you either toss your knife in saltwater every day, or someone ripped you off.
Stainless Steel will rust, yes, but if you take even just A LITTLE care it will not rust in your lifetime. Even is you don't take any care of it and don't life at the coast it will rust only in about 60-70 years, and even then it will only be surface rust.

Anonymous

Anonymous Mon 01 Apr 2013 02:01:03 No.65808 Report

Quoted By:

>>65800
And if you also carry a lil sharpening stone and a belt- carbon blades become totally inefficient in comparison.

Anonymous

Anonymous Mon 01 Apr 2013 02:07:18 No.65821 Report

Quoted By:

I use Carbon Steel only, because it has no drawbacks in my opinion. As soon as I buy them, I apply a nice, dark patina, and from then on you don't really have to worry unless you let it sit wet somewhere. And then it takes all of 2 minutes to polish it off again.
Stainless steel is rather hard to get as sharp as I want it, and it doesn't stay that way for long (unless you pay a lot more).

Anonymous

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Anonymous Mon 01 Apr 2013 02:14:43 No.65841 Report

Quoted By:

I just bought a Mora Classic #2 and a Classic 601 the other day. They'll be here Tuesday, and I cannot wait.

Anonymous

Anonymous Mon 01 Apr 2013 02:17:23 No.65843 Report

Quoted By: >>66054

My Francisca axe is Carbon Iron and I bought it at a Renaissance Festival.
It's gorgeous and works great chopping up trees and deer.

Anonymous

Anonymous Mon 01 Apr 2013 03:01:43 No.65907 Report

Quoted By: >>66056 >>66140

Opinel knives are the way to go, classy, last forever, and extremely cheap.

Anonymous

Anonymous Mon 01 Apr 2013 04:42:00 No.66054 Report

Quoted By:

>>65843
what part of a deer do you chop? Have you never heard of a bone saw? if you say head your wasting one of the best pieces of meat on a deer. a neck can be split into two roasts. put that shit in a slow cooker and rejoice.

Anonymous

Anonymous Mon 01 Apr 2013 04:43:33 No.66056 Report

Quoted By:

>>65907
My Opinel #8 is arriving tomorrow. I'm excited.

Anonymous

Anonymous Mon 01 Apr 2013 05:34:51 No.66136 Report

Quoted By: >>66142

Get a partially serrated knife. Nobody is going to actually sharpen their knife in the middle of a camping trip, and you're just going to end up with a dull knife if you insist on unserrated stainless.

Anonymous

Anonymous Mon 01 Apr 2013 05:36:26 No.66139 Report

Quoted By:

Carbon steel sharpens easier, is less brittle, and sparks better.

Stainless if you're around water, especially salt water. Carbon otherwise.

Anonymous

Anonymous Mon 01 Apr 2013 05:37:02 No.66140 Report

Quoted By:

>>65907
Every Opinel knife I've ever seen looks like something you'd buy at the register at a good sized truck-stop for $3.99. Cheap? Yes. Classy? No.

Anonymous

Anonymous Mon 01 Apr 2013 05:37:17 No.66142 Report

Quoted By: >>66143

>>66136
How do serrations solve the problem of a dull knife?

Anonymous

Anonymous Mon 01 Apr 2013 05:38:15 No.66143 Report

Quoted By: >>66148

>>66142
Serrations are much harder to dull, and most likely when a plain edged blade will be dull, the serrations will be sharp, and stay sharp for a really long time.

Anonymous

Anonymous Mon 01 Apr 2013 05:42:12 No.66148 Report

Quoted By: >>66161

>>66143
That's because on a partially serrated knife no one ever uses the serrations. This is what detectives call a clue.

Anonymous

Anonymous Mon 01 Apr 2013 05:55:24 No.66161 Report

Quoted By: >>66180

>>66148
No, it's because the serrated parts of the blade are protected from making contact with materials hard enough to dull the edge. This is what material scientists call a good design.

Anonymous

Anonymous Mon 01 Apr 2013 06:10:17 No.66180 Report

Quoted By:

>>66161
Serrations are for cutting cordage. They'll mutilate anything else.

Anonymous

Anonymous Mon 01 Apr 2013 06:32:22 No.66206 Report

Quoted By: >>66257

1. partially serrated blades suck, so either no serrations or fully serrated blade
2. carbon steel rusts very quickly and I don't want to nanny my knives, it smells bad in contact with food and changes it's taste fuck that stainless is just as good just buy quality blades like Mora, no point in buying carbon

Anonymous

Anonymous Mon 01 Apr 2013 07:29:06 No.66257 Report

Quoted By: >>66271

>>66206
>hurrdurr opinions

Anonymous

Anonymous Mon 01 Apr 2013 08:04:43 No.66271 Report

Quoted By:

>>66257
hurr durr facts

1. carbon steel rusts - fact
2. serrated blades tend rip materials - fact
3. partial serrations divide your long blade to two unusably small blades, not enough length to saw with serrations, not enough length to cut with normal blade plus the best part for controlled fine cutting is near the handle where you have now the dumb serrations unusable for that, try to do something in wood with serrations - good luck

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