Hi All, I want to know what you all think about pocket knives. Over the years I have had ones that were carbon steel and stainless steel and I never have made up my mind as to which is best. I find carbon steel easier to sharpen and I thought it held and edge longer than stainless, which I find hard to sharpen and I am not sure of its edge holding ability. A year or so ago I bought a carbon steel Case knife and I liked it up until today when it went dull after cutting
16" of carpet. So, I want to buy a good knife that isn't impossible to sharpen and will hold a good edge. What are your thoughts, carbon verses stainless, brands, ease of sharpening, and holding an edge. TIA Rick PS I realize that there are different alloys of stainless and that carbon steel can be of different percentages of carbon. I am just looking for enough depth in these areas to make a good decission, or to understand your recommendation- posted
19 years ago