Thread: Whats your favorite razor made of?

I prefer carbon by leaps and bounds. I have owned stainless blades and, here goes the flame wars be gentle on me, carbon just sharpens to a better smoother edge than any stainless that I have tried. I just got tired of searching for a stainless that would shave as well as my worst carbon razor.


Take care,
Richard

I've had better experiences with carbon, but that's just me.

Jordan

Originally Posted by Oglethorpe

Invariably, the stainless blades lose their edge more quickly. I have the same problem with Sheffield steel.

Interesting. Isn't it supposed to be the other way around? I had always read that stainless steel was purported to go longer between sharpening...

I own both, but prefer my older carbon blades. I can never seem to get a comfortable edge going on my INOX razors.

Originally Posted by MrDavid

Interesting. Isn't it supposed to be the other way around? I had always read that stainless steel was purported to go longer between sharpening...

I don't think so. My understanding is that Stainless is more ductile/malleable than carbon steel, and so it would more prone to being pushed around. The only advantage with stainless is that it's "stainless" (which is not entirely true, just moreso than carbon steel).

Maybe one of the metallurgists would chime in. I'm clearly not an expert, but I've noticed the same issues with kitchen knives. Stainless is always a pain in the ass to keep sharp.

Here's an article about hunting knives but the same holds true for razors, again IME:

High Carbon Steel vs Stainless Steel for Your Hunting Knife - Which is Better?

Originally Posted by Oglethorpe

I don't think so. My understanding is that Stainless is more ductile/malleable than carbon steel, and so it would more prone to being pushed around. The only advantage with stainless is that it's "stainless" (which is not entirely true, just moreso than carbon steel).

Most enlightning! I think this was where I got the "stainless is supposedly more durable" stuff... reprinted from VintageBladesLLC:

What is the difference between a Carbon Steel and a Stainless Steel straight razor?
The primary difference between the two is the hardness of the steel. It is more difficult to achieve an edge on Stainless Steel. However, when you do, it lasts for a longer time. Conversely, it is easier to achieve an edge on Carbon Steel; but that edge dulls more quickly that Stainless Steel. Thus, it requires more frequent maintenance. Rusting should not be an issue or either with normal care. Water spotting can occur with each however. So, it is important to carefully wipe the blade after use and let it air dry before putting it away. Many use a non-petroleum oil, like camellia oil, to wipe the blade if it is to be stored for awhile.

The original article is at: http://www.vintagebladesllc.com/strazor.htm#Jim%E2%80%99s_Miscellaneous_Ramblings_ Straight_Razors

So what's the correct answer (if there is one)? Does it depend on the alloy/grade of the carbon-steel? Does it matter since it appears most all of us are carbon fans?

Interesting.

These things both contradict the other, and both are written from a standpoint of one (as far as we can deduce) who is not an expert in metals.

I wonder if Mike Blue or someone of with that caliber knowledge would chime in and set us straight?

This is fascinating stuff. Since I originally honed my Friodur, and since I don't use it all the time, I have only touched it up once on a paddle strop charged with the TI bubble gum paste. I strop it a lot before use on linen, rough horse, and then smooth horse and have found that quite adequate in keeping it shave ready and for a much longer time that I had originally thought possible.

These comparisons between stainmore and stainless razors are very difficult to make - pointless probably - fun nonetheless and to various vendors' delight, it sells razors. Various of my favorite vendors are winners from this.

I think they have these discussions in kitchen forums all of the time. I can't think of any specifiecs but know I've run across this in Japanese cutlery carbon versus stainless honing/durability discussions before.

Either way I vote carbon!

I believe that my original analysis is correct. High-carbon steel is brittle while stainless is ductile/malleable. Cranes, elevators, etc use steel ropes that are wound around a spool to function. I believe those applications are not high-carbon (though I am not sure if they are stainless).

High-carbon holds an edge that is solid, but if mistreated can break/crack/nick. However, because of those properties the edge is easier to hone because metal removal is easier.

Stainless, I imagine, would get an edge that would be bent/deformed (under magnification/microscopically) rather than chipped/nicked, and because of those properties, the edges are harder to hone.

Actual performance of one versus the other may be purely situational or preference-based if my assumptions above are correct.

Here's another FAQ from an actual knife-maker.

Stainless Steel or High Carbon Steel, Which is best?