Thread: carbon vs stainless steel razor material

Historical fact (via use) supports carbon steel as the best alloy for achieving a razor edge. Reviewing current straight razor offerings I see stainless steel blades in the majority (discounting custom blades $$$).

My experience with knives and firearms made of stainless steel reveal some short commings with the workability and maintenance of this material over quality carbon steel.

I would appreciate comments from users of stainless steel and carbon steel straight razor users on the quality of shave and maintenance of the two alloys.

nothing wrong with well made stainless steel razors. could be great, although there aren't too many of them.

I purchased an 8/8 Fridour for my 17 year old son's Christmas present for this last year. It was honed by Lynn and shaves like a dream! Almost Scary Sharp, but as smooth as a prom queens thighs and not as risky!

I worked as a meat cutter and have Henkel, F-Dick-Forschner and even some Dexter Russel's . Some are Old Fasioned High Carbon Steel, some are what's called 'Stain Free' High Carbon Steel and some are Stainless Steel (SS).

I sharpen these on a Norton Tri-Stone Oil System. I do find the High Carbon and Stain Free High Carbon to sharpen very quickly and do hold a great edge. The Stainless Steel takes a lot longer and will eventually take a good edge but not as keen. However, I do find that the SS knives don't need re-sharpening as soon as the others.

My father was a machinist and about 12 years ago we were talking about steels and I said that SS was so hard that it was difficult to sharpen. He replied: :It's not that it's so damn hard, it's just Tough!"

For what it's worth, I hope this helps!

I don't think history shows that carbon is better than stainless for straights. Stainless just came into use later. There are some really fantastic vintage stainless razors, just as there are carbon.

Originally Posted by cudarunner

....snip....

My father was a machinist and about 12 years ago we were talking about steels and I said that SS was so hard that it was difficult to sharpen. He replied: :It's not that it's so damn hard, it's just Tough!"

For what it's worth, I hope this helps!

+1
The key word is Tough, some machinists say it tears rather
than cuts.

With modern man made hones used with a light touch it
is no longer the problem it once was to maintain an edge.

Also at the hardness and tempter used for straight razors
grinding not machining is often employed.

the debate over the best steel is a trick debate, diffrent cuttign reirments make both the carbon and the stainless both good metals, For my huntign knives and razors i like carbon, for the kitchen knives stanless is nicer becuause it requires less matience. But i feel that on both butcher knives and razors alike a high carbon steel is the way to go if you can keep it out of a damp area for prolonged periods.

i suppose a harder stainless edge would deform less severely and thus give a better shave longer. It might also require more stropping to bring the edge back

Much of a muchness I reckon. Carbon takes a great edge easily, but requires more touch ups to maintain it = Time

Stainless takes a great edge with more effort required...And time, but holds the edge for longer with less touch up in between... = Time.

Both steels will shave just as well as the other, providing you take the time to put a decent edge on, and maintain it, as you should with a fine edged tool.


Mick

I've got plenty of both and they both take a great edge when honed properly and both are good shavers.

mikel1942,

The proof is in the shaving

The stainless razors I have (Henckels Friodur 8/8, Dovo EnVogue 5/8 and Wusthof 6/8) all shave superbly (for me) - in every way as good as my best shaving carbon steel blades.

For me, that's all that matters !

Have fun !

Best regards

Russ