Good size for TSA Canada but what is with a stainless blade?????? For those who do not know, stainless does not hold its edge for very long. The best blades are full carbon steel, at least at a marketable price.
MichelleEHStainless has its uses around salty, damp environments. It can hold its edge fine, but its slightly harder to sharpen. You should try a decent Mora with Sandvik 12C27 stainless steel. I also prefer it in the kitchen so that I don't have to clean it up right away.
MichelleEHThere are quite a few stainless steels that hold an edge very well, some even better than basic carbon depending on what you're using them for. That having been said, however, carbon steels tend to have better toughness due to the ability to be deferentially heat treated. For this reason, I like 1095 for my fixed blades, but for folding knives I like stainless steels so I don't have to worry about the blade rusting in the pivot area.
Morrowind542I do wish that folks would understand that each person has their own experience and preferences. Statements of such are not made to attack but to provide that experience to a wider population. It is here for information only.
As I am nowhere near salt water, and have been collecting knives for about 40 years, Friends have bought the Morakniv versions and come back every time and tell me, "It is a good knife for the n=money but it is not a favourite. I appreciate your information but I will stick with carbon steel.
MichelleEHFunny thing is, I could repeat this comment word for word. I didn't think that you were attacking me, and I had no intent to attack you. I just think that its more complicated than "stainless steels don't hold an edge for very long". If you like carbon steels, go for it - I like them as well, as I stated. It's all about tradeoffs, and the tradeoffs you choose isn't necessarily the same someone else would.
Incidentally, do you have any suggestions for good carbon folders, other than slipjoints?
MichelleEHYou cannot say, ad a rule, that carbon steels hold an edge better. Doesn't make any sense if you know anything about metallurgy. Stainless steels can have tons of carbon, tons of carbide volume, and much more wear resistance than the majority of non-stainless cutlery steels.
FowlerI do wish that folks would understand that each person has their own experience and preferences. Statements of such are not made to attack but to provide that experience to a wider population. It is here for information only.
Personal attacks on those experiences and preferences are not respectful. Please stop.
FowlerAs am I so please do not state that I cannot do something that you disagree with. That is essentially an attack. Sadly, most do not read enough or comprehend accurately. This has been the reason for many issues on Massdrop's forums.
MichelleEHI didn't say you can't do something I disagree with. My use of "You cannot . . . " is colloquial and can be restated as, "It is incorrect to . . . "
or as, "You can not rightly . . . "
FowlerHere is the first statement made to me by you;
"Fowler29
MichelleEH You cannot say, ad a rule, that carbon steels hold an edge better. Doesn't make any sense if you know anything about metallurgy. Stainless steels can have tons of carbon, tons of carbide volume, and much more wear resistance than the majority of non-stainless cutlery steels."
As I said, many do not read. Is this not telling me I cannot say something?
I am done with this.
MichelleEHMichelle, he only meant that it is inaccurate to say that stainless steel blades always hold an edge less well than a carbon steel blade.
He is right, there are plenty of stainless steels that are exceptional at holding an edge through normal use, the most high-profile of them being the M390/20CV/204P family, or mayyyybe S110V, I can't recall if Maxamet is a stainless but it's got a similar use profile to S110V except it's even harder and glassier. There are lots of other stainless steels like S35VN, N690co, XHP, S30V, and Cruwear that are less expensive and still deliver performance that can give even high-tech carbon steels a run for their money.
https://www.youtube.com/watch?v=N9imRdIYL7I
https://www.patreon.com/posts/worksharp-steel-16430576
As I am nowhere near salt water, and have been collecting knives for about 40 years, Friends have bought the Morakniv versions and come back every time and tell me, "It is a good knife for the n=money but it is not a favourite. I appreciate your information but I will stick with carbon steel.
Incidentally, do you have any suggestions for good carbon folders, other than slipjoints?
Personal attacks on those experiences and preferences are not respectful. Please stop.
MichelleEH You cannot say, ad a rule, that carbon steels hold an edge better. Doesn't make any sense if you know anything about metallurgy. Stainless steels can have tons of carbon, tons of carbide volume, and much more wear resistance than the majority of non-stainless cutlery steels."
As I said, many do not read. Is this not telling me I cannot say something?
I am done with this.
He is right, there are plenty of stainless steels that are exceptional at holding an edge through normal use, the most high-profile of them being the M390/20CV/204P family, or mayyyybe S110V, I can't recall if Maxamet is a stainless but it's got a similar use profile to S110V except it's even harder and glassier. There are lots of other stainless steels like S35VN, N690co, XHP, S30V, and Cruwear that are less expensive and still deliver performance that can give even high-tech carbon steels a run for their money.