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Hi im not sure if this belongs here or if its posted somewhere else, but for high carbon blades does a forced patina with lets say vinegar protect high carbon blades from rust ordoes it just make the blade darker? Would it be practical for kitchen knives.?
I know that there are a lot who still use carbon steel alongside high alloy material. I wrote a topic to start a conversation on the subject: https://makesg.wordpress.com/2015/07/22/why-i-like-carbon-steel/ What do you think?