Andy in Germany
Guru
- Location
- Freiburg im Breisgau
I've noticed this too, but if you learn to sharpen the blade on a stone/leather combination it's fairly quick and easy to maintain the blade.
Carrying a pocket / folding knife.
- Thread starter simongt
- Start date
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I've noticed this too, but if you learn to sharpen the blade on a stone/leather combination it's fairly quick and easy to maintain the blade.
Tail End Charlie
Well, write it down boy ......
- Location
- In green and pleasant hills.
Absolutely. I probably "sharpen" my knives on leather almost daily.
oldwheels
Legendary Member
- Location
- Isle of Mull
Yacht chandlers stock these for yotties and when sailing I had one on a lanyard under my jacket.
Profpointy
Legendary Member
I used to very much prefer carbon steel to stainless for kitchen knives, because I seemed to get a much better edge on them, but having in more recent years got a Wustof stainless knife which takes an edge like a razor and isn't too hard to sharpen either. One of my carbon steel Sabatiers I find hard to sharpen that well too, though my older different brand carbon Sabatier is awesome. I find sharpening victorinox swiss army blades a bit tricky too.
So my unscientific experience suggests some high quality stainless blades can be excellent but maybe not quite as good as the ve try best non stainless. I'd only want stainless for a penknife I think
Punkawallah
Über Member
You aren’t allowed to carry plastic cutlery on board an aircraft, but when they serve a meal you are supplied a set?
Dogtrousers
Kilometre nibbler
Isn't all steel "carbon steel"?
I mean, that's the definition of steel isn't it? Iron and carbon. Seasoned with some other elements to taste. A soupcon of nickel, a pinch of chromium, a dash of manganese...
I mean, that's the definition of steel isn't it? Iron and carbon. Seasoned with some other elements to taste. A soupcon of nickel, a pinch of chromium, a dash of manganese...
Alex321
Veteran
- Location
- South Wales
"Carbon" in this case should be "high carbon", as opposed to "mild steel" which is low carbon.
Typically mild steel has 0.05% to 0.25% carbon, while Carbon Steel will have up to 2.1% carbon.
Sometimes the term "carbon steel" is just used to differentiate from "stainless steel" (which has added chroimum).
potsy
Rambler
- Location
- My Armchair
Currently got one of these in my pocket, it's about all I can be trusted with!
Be careful you can evidence "good reason". It's classed the same as a locking knife.
Dogtrousers
Kilometre nibbler
Dogtrousers
Kilometre nibbler
But being non ferrous, they can't be referred to as "steel", which is iron & carbon (mandatory) plus optionally other stuff.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Is that the requirement in England?
Up here it’s ”lawful authority (e.g. a cop with a baton) or reasonable excuse”.
Dogtrousers
Kilometre nibbler
https://www.gov.uk/buying-carrying-knives
Incidentally I was getting on my bike outside Swanley station the other day and I looked down and saw a knuckleduster on the floor.
