How frequently does this carbon material need to be sharpened, compared to the usual stainless steel?
346306
Mr. Nietzche the carbon steel is similar to surgical steel. You could use a wet stone, but I use a Santuko ceramic sharpner. I use the knife everyday, if you let the knife do the work, and treat it nice, it will do wonders. Don't let it soak in water etc...The blade is so fine, I sharpen it maybe once a week at most. Hope it helps?
346307
Most cutlery stainless steels have a carbon content. High carbon stainless should hold an edge longer than others with less carbon. Those high carbon stainless steels are more expensive and harder to form/grind than lower carbon, but are tougher steels when hardened. The Pure Komachis that I have are holding their edge just fine. I liike the ergonomics and light weight of the tools. Bear in mind that "high carbon" is a relative and not exact description. There is a lot of leeway.
346308
Ours has seen heavy usage for over two years, and I still don't think it needs sharpening. It still slices easily.
346309
I have been using daily for months, still as sharp as new. I clean and dry right away after every use. I am very very pleased with these
346310
I believe this is high carbon stainless steel, not carbon material. I feel you can keep the blades sharp with regular ceramic honing. Mine are 9 months old and do not need sharpening. They are not Shun but for a fun, sharp set are a good value.
346311
To me, they are about the same. I keep one of those small sharpeners in the drawer and just run the blade through it on occasion. It's a good knife.
511337
The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface... » Read More The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. « Show Less
193229
No. Its 1095 crovan high carbon steel. Not to bad to sharpen, but then again i use diamond stones. The 1095 takes a lot of abuse and holds a edge for a while.
1652707
High carbon steel with a Rockwell hardness of 57/59, hope it helps. Chef Ryan
1019370
Any...any....high carbon stainless steel will be attacked by chlorine and heat and high humidity....any....any....will also rust if totally neglected.....there is no free lunch....
2119435
The only trade-off that I've heard about with stainless, is that it won't take as sharp of an edge as the carbon steel. That may be true, but not that it has ever been an issue for me.
577183
The carbon blade is a bit thicker but will tend to rust if not cared for properly. Stainless steel has a bit thinner blade. Stainless steel will take much more abuse without rusting, but... it is not impervious to rust if terribly mishandled. Carbon steel has been known to take a keener edge than stainless also. Hope this helps.
2119434
Stainless is more prone to bending because it is a softer, yet more resilient steel. Carbon is more prone to breaking as it is a harder, more brittle steel. But I haven't had any of those issues with any of my Moras, although I have noticed that, as far as edges go, the stainless tends to roll, and the carbon tends to chip.
59924
numbers are related to blade length in centimeters (give or take), this model is made with carbon steel blade (made in france by opinel) that is very easyly sharpened, stainless steel blades (made in sweden by sandvik) are also available, I've had both kinds and they have never dissapointed me...good luck!
675177
Yes. Actually, any carbon blade will rust if you get it wet and don't wipe it off. You can prevent the rust by simply using a light oil like mineral oil on the blade only for this knife. If it does get light rust on it, you can take it off with a sand paper like 400 or 600 grit. If you go perpendicular to the edge with the sandpaper, it will look new again.
1594329
I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this... "4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15." Hope that helps
1082658
Carbon steel is easy to keep sharp but it will rust very easily. Even wiping a blade with a paper towel leaves a little moisture behind. Coating the blade with just a tiny amount of food grade mineral oil can help prevent rust.
427015
Stainless steel for sure. Supposed to be high carbon and high chrome content, similar to 440C but probably not as good as the 440C we have come to expect.
1747087
Not if it's stainless steel. Carbon steel is easier to resharpen in the field.I have never liked stainless as much as carbon blades. So I don't think it's worth the money.
605781
It's your standard cheap stainless steel. Mine was to finish a ren faire outfit so I haven't used it to cut. Gauging by the steel it will most likely be easy to sharpen but also easy to dull.
554639
I read that any Japanese style knife has to be sharpened by either diamond or ceramic because the steel is brittle (vs carbon steel in German etc knives) and the steel steels "shatter" the edge instead of honing it. I don't know if this is true but I would get the ceramic anyway because it hones and sharpens at the same time.
1997841
I have used it frequently for about a year and a half, and it has not needed to be sharpened, unlike my expensive knives. My local Sur la Table store sharpens while you wait for $5 per blade.