Thread: stainless question

I realize that this may have been covered in some thread somewhere but I can't seem to locate a search feature.

In my research I came across a lot of arguments against stainless steel bladed straights in favor of high carbon steel, most of the arguments were as follows.

"Stainless steel can't hold an edge worth a @#$@#$"

I wanted to ask if those of you who are more experienced found that stainless razors were inferior in that regard. For my part I assume that it would be true only if the steel was of low quality (440 for example) but wanted to set all my fears aside before I purchased my first from classic.

Regards,

~L

Originally Posted by somewierdguy

I realize that this may have been covered in some thread somewhere but I can't seem to locate a search feature.

It's right above you, between "New Posts" and "Quick Links". I think this doesn't show up until you're logged in.

Originally Posted by somewierdguy

In my research I came across a lot of arguments against stainless steel bladed straights in favor of high carbon steel, most of the arguments were as follows.

"Stainless steel can't hold an edge worth a @#$@#$"

I wanted to ask if those of you who are more experienced found that stainless razors were inferior in that regard.

Nope. The opposite is true. Stainless razors generally hold an edge better than carbon steel, though they generally don't take quite as keen an edge (close though), and take somewhat longer to hone. The same is true for kitchen knives, and for much the same reason. They're used in a wet environment that is pretty hard on edges, at least as hard on the edges as their primary use (i.e. cutting things) is.

I prefer the edge on the stainless steel razors...

Nenad

DOH! And once again my keen powers of observation serve me...not at all.

Thanks mparker.

Also, thanks both of you for answering pretty much the only question I had about razors that worried me before I bought my first.

~L

I have both - stainless razors have a different feel on the face.

Hard to describe, but they feel a little stiffer on the face than carbon (IMHO).

SS razors shave just fine and are generally a little stiffer than equivalent carbon razors.

I like both and have no problems keeping my SS razors sharp.

S30V was at one time the best cutting steel according to CATRAL testing. I suspect ZDP189 would be too.

ATS34 and 154CM are pretty darn good stainless'

I have no idea if they are found in razors, but they'd be acceptable.

mparker, I have to disagree with the opposite being true, but will qualify that I haven't been able to find out the steel type yet, and your experience may differ from mine.

I work in a business where scalpels of the disposable stainless type are used every day. They don't cut worth a **** more than once or twice. Human body fluids corrode steels like you would not believe, especially that really fine razor edge.

If you can shave without adding body fluids to the equation okay then, some stainless could have the edge. I like my carbon steels. It forces me to take care of my razors. The temptation with stainless is to be less fastidious in the daily ritual.

Originally Posted by Mike Blue

I work in a business where scalpels of the disposable stainless type are used every day. They don't cut worth a **** more than once or twice. Human body fluids corrode steels like you would not believe, especially that really fine razor edge.

I agree with these statements, I'm just not sure how they contradict my contention that stainless holds an edge longer, unless the old carbon steel scalpels lasted longer in that environment? Why did they switch to the more expensive, difficult-to-work stainless steel for scalpels?

because they started mass producing stainless scalpel blades which are stamped out of sheets of stainless steel, also Carbon steels can rust nastily when autoclaved for sterilisation, but 'stainless' tend not to.

Originally Posted by Wayne D

Carbon steels can rust nastily when autoclaved for sterilisation, but 'stainless' tend not to.

Doh! I forgot that autoclaves tend to use steam for heat and pressure. Never mind.