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Carbon Steel Group

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This group if dedicated for the knife users/collectors that prefer Carbon Steel to the newer "Super Steels" and Stainless Steels that are used more and more these days-CV, 1095, or any other.

Members: 89
Latest Activity: on Friday

11 members like this

HHH Knives

Discussion Forum

FORCING PATINA

Started by RicK. Last reply by Robert Burris Feb 6. 30 Replies 1 Like

Any thoughts and tips on how to force patina rob burris told me half an onion or warm vinegar ive heard hydroproxide works with bicarb wash afterwards any other tips would be useful ,stay sharp .....Continue

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Carbon Steel for the Kitchen?!

Started by Craig Henry. Last reply by Craig Henry Jan 27. 42 Replies 2 Likes

When I was a young lad dating my future wife, I remember when I used to go to her house for supper her father would use a carbon steel carving knife and fork with beautiful stag handles! The blade…Continue

Carbon vs Stainlees steel

Started by Robert Burris. Last reply by Randy, HHH Knives Jan 27. 7 Replies 2 Likes

Question: If two knives both had the same RC value and one was carbon steel and the other was stainless steel, which one would sharpen easier?

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D2

Started by Craig Henry. Last reply by Brad T. Jan 4. 9 Replies 2 Likes

Has anyone used D2....specifically, Queen's D2?How do you like it?Is it as hard to sharpen as some say?Continue

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Comment by Freddy Ramos on Friday: Hi guys. Check out the next issue of Blade Mag. I took an ad out. ramoscustoms.com

Tell your friends!

Comment by Robert Burris on March 14, 2013 at 10:10: I think 1095 has more carbon, than 1070. It has .95 carbon content. It's easy to sharpen and really holds a good edge. I like it alot. Another fine carbon steel is 5160 or what is called spring steel. One of my favorite knives is hammer forged vintage Studebacker springs. You may want to try different carbon steels to see the one you like best.

Comment by Randy, HHH Knives on March 14, 2013 at 9:19: Well sir. This is like personal opinion like. What is the best candy bar that Hershey makes? Yet from my perspective. There are MANY steel that harden to a higher RC then 1070. OK so let me explain 1070 is good steel. and has about 70 points of carbon in the steel. Carbon levels do in this case effect the total RC and hardenability of the steel. There are many steels that have higher carbon levels They also have more carbide forming elements in them. Most tool steels for example are high carbon. but have other alloying elements in the mix like cobalt, and molybdenum, and chromium, to name just a few.. These added elements do many things. some will give a better edge retention, others add hardness to get a higher RC. etc. I currently am testing a few High Carbon steels that have some of the sickest numbers and will be on the higher end of what is possible to be used as a serviceable knife steel. This stuff I have dubbed STEELZILLA! . Its got a carbon content over 2.0 where 1070 is a carbon of .70

Featured Comment by Don "Cossack Gearhead" Godard on March 14, 2013 at 8:37: Of all the types carbon out there which one is the better for hardness and edge retention? From what I have read 1070 seems to be topping the list But, I have seen some other types of carbon listed. So what do ya'll prefer in carbon and why Thanks

Comment by Randy, HHH Knives on January 20, 2013 at 20:05: Randy Jr. has been messing around with some W1 High Carbon steel. :) Heres what he came up with.

Comment by Jan Carter on January 18, 2013 at 12:52: Jonathon,

Yes, we would love to see some of your also!

I agree Randy, carbon in the kitchen is a must

Comment by Randy, HHH Knives on January 18, 2013 at 8:55: I love CARBON Knives!! Carbon damascus made with 1095, and meteorite!!

Comment by Jonathan P Wick on January 17, 2013 at 22:46: I like to forge 5160 , I also make Damascus from 1080/ 15n20 and 52100 for the kitchen

Featured Comment by Craig Henry on January 17, 2013 at 16:19: Welcome guys!! New blood! Ask and ye shall receive. lol

Comment by Robert Burris on January 17, 2013 at 15:49: Great to hear from ya'll, Johnathan, post some pictures of your forged carbon steel knives, we would love to see them.