I prefer modern stainless steel alloys for most of my my knives.I will make a knife with pretty much whatever steel a customer prefers, but my personal choices are almost always stainless.One common misconception that I frequently hear is that people think stainless steels contain less carbon that the traditional "carbon" steels like O1, 52100, 1095, or 5160.

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See for yourself: As you can see, of the more common good high carbon cutlery steels, most are stainless.

Only O0 have as much carbon as some of the most popular stainless steels like 440C and ATS-34 and none contain as much carbon as 154CM.

D2 tool steel is the exception but with 12% chromium it is almost stainless.

The more carbon content, the harder the steel, up to a point anyway.

Too much carbon content will make the steel too brittle for use as a blade steel.

Modern steel alloys also contain a number of other elements, each bringing a specific property to the steel.Steels with at least 13% chromium is considered stainless steel. Carbon dating has assumed an almost mythical status in pop culture, able to disprove creation in one stroke and date almost anything accurately. We'll unpack some of these myths, look at the very real limitations of this form of dating and uncover what role carbon dating does have to play in a biblical view of creation. Without the carbon, iron is too "soft" and brittle to make a good knife blade.The discovery of adding carbon to iron to make steel quickly replaced cast and wrought iron as steel is far superior in most applications.In simplest terms, carbon is what makes steel hard.