bennyprofane
Senior Member
- Joined
- May 21, 2016
- Messages
- 585
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A lot of people prefer carbon knives and you can witness that there is much more passion for carbon steel going around.
I too love carbon, it seems that cutting with it is just more rewarding, and I'm wondering what it is.
Good stainless steel like PM or AEB-L probably gets just as sharp, the Takamura R2 out of the box was one of the sharpest knives I've ever had,
splitting hanging hair etc but I still feel that I prefer carbon.
Is there a scientific explanation why carbon is superior compared to stainless (I'm not talking about sharpenability but the cutting experience) or is it just a subjective feeling?
I too love carbon, it seems that cutting with it is just more rewarding, and I'm wondering what it is.
Good stainless steel like PM or AEB-L probably gets just as sharp, the Takamura R2 out of the box was one of the sharpest knives I've ever had,
splitting hanging hair etc but I still feel that I prefer carbon.
Is there a scientific explanation why carbon is superior compared to stainless (I'm not talking about sharpenability but the cutting experience) or is it just a subjective feeling?