What are the major differences between the carbon and stainless steel?
577178
Check Morakniv's website they have a lot of really cool information about the differences in steel types. I'm no expert myself.
577179
Carbon is better edge and holds it longer, but requires more maintenance with cleaning and little oil to protect from rust.
577180
stainless will hold up better to moisture, won't rust out. Carbon Steel is typically stronger and holds an edge longer, but needs to be treated with some sort of oil to protect the finish from the elements.
577181
Carbon will rust, and needs to be dried and oiled after use. However, it will take a very good edge in the field. Carbon steel is often used for survival knives for that reason. Stainless won't rust (it may still tarnish depending on grade), but it won't sharpen as easily or hold as keen an edge as carbon.
577182
Not heavy. Seems well built. Start of winter camping soon. Will no more in a while. So far though seems ya can't go wrong considering quality vs price.
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.
577184
carbon steel has a high iron content and will rust stainless is resistant to rust and in my opinion carbon takes an edge and holds an edge better than most low end stainless steel but you have to keep the carbon steel dry and lightly oiled
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
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.
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....
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!
935751
The black SRK is SK5 steel which is a carbon steel easier to sharpen than stainless steel but won't stay as sharp will rust the one without the coating is San Mai III which is a higher quality stainless steel stay sharp longer won't rust as easily but harder to sharpen I'd go with San Mai III
988126
ROFLMAO, Carbon steel isn't anything special. Iron has carbon added to it to make it steel, my bed springs are carbon steel, my truck frame is carbon steel, my dogs leash chain is carbon steel...........I'd be more impressed if it was stainless steel or hardened steel with a proven rating.
539707
By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or retired cookie sheets for a bulletin board using magnets to hold up the paper, pictures and notes. By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or... » Read More By definition, this is made of steel which is made of iron with carbon added. Stainless steel has a varying amount of nickel and chrome added for shine and durability. This says 18/0 SS which is 18% chrome and no nickel. Chrome is added for resistance to corrosion and hardness. Chromium is magnetic. Nickel is know to be slow to corrode as well and brings shine to a SS alloy. Nickel is also magnetic. All stainless steel is bound to be magnetic. If you have a cookie sheet that isn't magnetic, it's probably got a lot of aluminum in it. This sheet should be magnetic. Some folks hang new or retired cookie sheets for a bulletin board using magnets to hold up the paper, pictures and notes. « Show Less
511269
Sorry, I don't know. I will say that the stainless steel version is far superior to the old plastic coated ones.
654811
Good question. Nobody seems to know. I ordered a BCC and received a BC and the seller claimed there was no difference and actually was unaware of a BCC version. I noticed that the BCC descriptions claimed stainless steel, but BC did not. I was afraid BC stood for "brushed chrome". However, when i received the BC version, it is stainless, and says so on the box. I did look into it and found some references to the BCC version being one that complied with Canadian safety standards. Maybe why there's an extra C?Regardless, we've had the BC for a few weeks now and love it. We had an older version Cuisinart grind and brew. this one is a great improvement. Good question. Nobody seems to know. I ordered a BCC and received a BC and the seller claimed there was no difference and actually was unaware of a BCC version. I noticed that the BCC descriptions claimed stainless steel, but BC did not. I was afraid BC stood for "brushed chrome". However, when i received the BC version, it is stainless, and says so on the box. I did look into it and found some references to the BCC version being one that complied with Canadian safety standards. Maybe why there's an extra C?Regardless, we've had the BC for a few weeks now... » Read More Good question. Nobody seems to know. I ordered a BCC and received a BC and the seller claimed there was no difference and actually was unaware of a BCC version. I noticed that the BCC descriptions claimed stainless steel, but BC did not. I was afraid BC stood for "brushed chrome". However, when i received the BC version, it is stainless, and says so on the box. I did look into it and found some references to the BCC version being one that complied with Canadian safety standards. Maybe why there's an extra C?Regardless, we've had the BC for a few weeks now and love it. We had an older version Cuisinart grind and brew. this one is a great improvement. « Show Less
1652708
High carbon stainless. That's the best answer I can give you. Hope its helpful!
83632
Of the ones you mentioned S30V is the highest quality. There is also a S60V and S90V which have a higher carbon content. These are all stainless steels. I also like tool steels such as D2, A2 and O1. These are not stainless have a high carbon content and are a lot easier to sharpen.
1121069
Carbon steel is LIGHTER than cast iron, stronger and, heats quickly. CI holds heat longer. Both can be used in oven. Both are excellent pans and can be used on open flame. Buy one of each I recommend the 10 inch carbon lodge for a good all around kitchen pan.
57471
You might check the Mora website for more information, but the "red" handle knife has a carbon blade and it has more taper in the blade. The "blue" is stainless steel. The carbon blade will give you more flex and easier to sharpen, but is prone to rust if you don't clean it after you use it. The stainless steel blade is harder and will hold an edge longer, and will not rust. It kinda depends on what you want or need in a knife. I really llove my "Moras" and have several. They are very good quality and relitively inexpensive. Buy one of each and see which you prefer. Good hunting!!
1236548
Charlene: Carbon steel refers to the actual composition of the metal while hand-hammered refers to how the wok is shaped from a flat piece of metal. And I love my Asian Kitchen Wok, just follow her instructions for seasoning and cleaning.
1594330
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 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.... » Read More 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 « Show Less
1270517
The main difference is that it is "multiclad" or "ply"which means its polished stainless steel with an aluminum core for the faster heating and even heat distribution. It's also heavy duty, thicker and stronger...most all of my cookware is clad stainless (All Clad & Cuisinart) Regular stainless does not have a core and will not have the same cooking advantages and may not last as long.