Carbon vs Stainless Steel Knives
Ever since I started getting seriously into knives and understanding the technical characteristics that define and separate one blade from another, I have joined the ever-going debate among knife enthusiasts about the benefits and disadvantages of high carbon and stainless steel.
Because there are valid points on both sides, it can make choosing a new knife complicated. It certainly was for me at first, and I went into the buying process with little understanding of what I was doing.
Now that I do, it still is one of the main factors influencing my decision when buying a new knife.
So whether youโre already a pro and just want an extra opinion, or a beginner looking for some clarity, stick around and letโs go through the pros and cons of both types of steel to determine which one is truly the best!
Just know that I will cover stainless and carbon in general, without talking about specific types of steel, such as 1095 or S30V.
With that in mind, letโs get started!
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Stainless Steel
Stainless steel is an alloy containing a high percentage of the element chromium, which gives its main characteristic, corrosion resistance!
Pros:
The main reason stainless steel is so popular, is because its composition makes it very resistant to water and humidity. This weather resistance means that a stainless knife can be used essentially in any environment, from snow to jungles and even underwater!
As far as sharpness and edge retention are concerned, stainless steel can hold a razor sharp edge for a long time.
This type of steel is also less hard and more flexible than carbon, which allows it to absorb impacts more effectively without breaking or chipping.
Cons:
The main cons of stainless steel lie in its edge and sharpness. Most will hold an amazing edge and can be razor sharp, but when it comes to the ultimate slicers, carbon steel wins.
Stainless steel also takes much longer to re-sharpen, making more difficult to maintain a good edge when out in the wild without a professional sharpening system.
Our top picks for Stainless Steel Knives:
The Civivi Elementum II is one of our absolute favourite knives, both in terms of looks and functionality. Not only does it looks beautiful, it is also practical to deploy and suitable for all daily tasks, from cutting up cartons and rope to light bushcraft work.
The Morakniv Kansbol is a simple, light and efficient knife for all your outings in the Great Outdoors. While not our first choice for heavy duty use, the Kansbol is perfect for bushcraft around camp and while on the trail.
For any trip in the outdoors where you need a robust and durable survival knife, the Gerber Strongarm is an amazing choice. It is extremely well designed and suitable even for heavy tasks such as chopping and batoning, making it a good and affordable choice for even the most extreme outdoor expeditions.
Should you choose stainless steel?
It all depends on your activities.
If you live in a humid or snow-prone country, then itโs without a doubt the best choice, as it will resist the environment and remain effective without too much maintenance.
Other activities that are best done with a stainless knife are hunting and fishing. While a carbon blade will outperform a stainless one in terms of sharpness, it will also have to be cleaned extremely well from any blood or water that accumulated on the blade, which wonโt be an easy task in remote or rural areas.
I would recommend stainless steel if you want your knife to last as long as possible, and donโt want to worry about keeping it constantly clean and pristine when out on the trail.
Make sure you know how to sharpen your knife properly though, it will require some practice!
Carbon Steel
Carbon steel has, as the name implies, a high carbon content. This results in a very hard steel with superior sharpness and edge retention!
Pros:
In general, carbon steel knives are sharper, harder, hold an edge for longer and are easier to re-sharpen.
Keep in mind that although this is the norm, I am generalising a little here and that some high-end stainless steels can rival carbon. At the same time though, these knives wonโt hold an edge for as long because of the hardness of carbon steel.
The superior edge retention makes them ideal for prolonged use in the wild, as they will be a breeze to keep sharp and effective!
Cons:
Carbon steel is terribly sensitive to corrosion caused by water and humidity. How fast a carbon knife will rust depends on the quality of the steel, but they all require regular cleaning and maintenance to remain effective.
Even things like fruit juice or traces of food can ruin a blade in a matter of hours/days, so itโs important to make sure your knives are clean before you store them in their sheath!
Itโs because of this weakness that many carbon steel outdoor and survival knives have a black protective coating. This coating shields the steel but not the edge, and will eventually wear off with heavy use.
Another disadvantage is that because carbon steel is so hard, it is more likely to chip and break under extreme pressure or when accidentally hitting hard surfaces.
Carbon steel can also leave a slight metallic taste when used to cut food, especially acidic fruits and vegetables.
Our top picks for Carbon Steel Knives:
The Morakniv Garberg is one of the most popular outdoor knives in the world, and the carbon steel version is no exception. This budget-friendly knife is perfect for any tasks you might need to perform around camp, from prepping dinner to getting wood ready for a fire.
The ESEE 4 is a near-indestructible knife designed for the extreme outdoors. It is also extremely easy to maintain and sharpen, making it an ideal choice for anyone looking for their first large survival knife. Whether youโre batoning, hunting or setting up camp, youโll know for sure that you can rely on the ESEE 4.
The Ka-Bar Becker BK2 is closer to a sharpened pry-bar than a knife. It is incredibly thick, rugged and durable, and the hefty weight makes it one of the best knives in the world for chopping wood. The weight also means that it wonโt be very comfortable to carry over long distances but, despite that, the BK2 is almost unbeatable as a camp knife.
Should you choose carbon steel?
The main reason to choose carbon steel is because of its superior edge sharpness and retention.
If having the sharpest knife with as little work as possible is a must for you, then this is the way to go. Before choosing a carbon steel knife, make sure youโre familiar with how to clean it and maintain it.
I would especially recommend a carbon steel knife to a beginner, as it makes it much easier to learn proper sharpening techniques, and because they are usually a bit cheaper than stainless steel knives.
So, which one is the best?
In truth, there is no superior steel.
Both have advantages and disadvantages, and both are best suited for different uses, situations and environments.
As for myself, I have always preferred stainless steel knives because they best fit my intended use. Iโve brought them with me to various environments and climates, from Southern Africa to Northern Europe, and because of their weather resistance, I have been able to do so without damaging them and with minimal maintenance.
I usually donโt need my blades to be razor sharp, just enough to prepare tinder and dinner or to cut rope, and I find that a good stainless steel knife with definitely hold an edge for a more than sufficient amount of time.
With that said, you need to decide what you need based on the tasks and situations youโll put your knife through.
If you want a superior cutting ability, you can properly take care of your knife and youโre not afraid of a little rust, then perhaps a carbon steel blade is the choice for you.
If you want the best corrosion resistance and want to make sure your knife lasts for years to come, and donโt mind some heavier edge maintenance, then a stainless steel knife is perhaps the best option.
The choice is yours!
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