Carbon vs Stainless, What's your poison?

My SS Henckels fillet knife cost me about $1200 when my wife used it to separate some frozen hamburger pattys and cut through the tendon in her thumb knuckle, that was after insurance. I've always wondered if I kept a "Laser" in the house, if her nickname would be no. 9.

 

I'm a carbon nut for several reasons…

• Takes a great edge
• Easy to sharpen
• Patina's are sexy

When it comes to stainless I am very picky and currently love Devin's AEB-L

 

That would have been a good time to try and use that suture kit she tries to use on you LOL.

 

I like both, 40% of my knives are carbon, other 40% are stainless, rest of 20% are semi-stainless. I use both depending on the situation/task.
Cheap carbon steel is usually better than cheap stainless steel in sharpness and edge retention. For high end knives there doesn't seem to be as much difference in this respect. Good High carbon stainless steels & PM steels have really caught up with carbon. they behaves almost just like carbon, but much convenience! Some PM stainless steels have much better edge retention than carbon.

 

Carbon has more soul...

 

I love what this guy said, #like!

 

Thanks. I just think of stainless as clean, sterile and hospital like. It doesn't patina so it doesn't live.

I like my AEB-L knives but have really started to like caring for a carbon line knife.

 

Some lovely blades there. I have a bunch of Wüsthof knives which have served me well for the past 20+ years... wouldn't want my wife messing with anything else.