Stainless blade or blued blade?

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AirPower

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Just wondering. Most of the modern knives/swords I've seen are stainless for some reason, is this for corrosion protection only, or is SS easier to make/sharpen? From what I know about gun metal, carbon steel is almost always prefered when it comes to durability and tensile strength.

Many older calvary swords also appear to be stainless but I do not think metalurgy was that good back then. Could they have been polished?
 
99.99% of all swords made from stainless steel are crap. Stainless is very poor for long blade applications because the chromium makes the blade brittle which is an issue as the blade gets longer. IMHO, stainless is used today for mostly corrosion protection with edge-holding ability a distant second. In general, stainless is harder to sharpen but retains an edge longer than carbon. Regarding old cavalry swords, most of the blades from the cavalry eras that actually used them were carbon. Once the sword became a dress/parade item, many switched to stainless for ease of care.
 
My carrying knives are 154cm stainless, but the knife I use for heavy duty is 1095 carbon.
 
Just dont get long blades made outta stainless. They will snap on you. In fact there was a homne shopping network thing where a guy hit a stainless katana (broad end, non shappened end, aka the side, whatever) against a table, it snaped and stabeed hin in the belly.
 
Carbon steel blades can be high polished like any other metal that can be "shined up."

Some carbon steel swords, like the last US Navy Cutlass were blued, but most throughout history were in the white and oiled or coated with a smear of lard or other hydrophobic compound. Frankly, after a carbon blade acquires its patina, it is mostly done with having to be watched every minute for something attacking the steel. Just examine it at the end of the day and take care of any new issues that arise.

Stainless allows one to be lazy. Carbon, whether for knives or swords, is for the serious user. For every stainless steel a fan of those alloys can point to, there is a carbon counterpart that kicks its tail in every conceivable category except corrosion resistance.
 
Just dont get long blades made outta stainless. They will snap on you. In fact there was a homne shopping network thing where a guy hit a stainless katana (broad end, non shappened end, aka the side, whatever) against a table, it snaped and stabeed hin in the belly.
Click to expand...

Oh my god. Are you serious? Those freakin' HSN (or whatever it is) knife guys are so damned annoying. I would pay money to see that.
 
That was so damned cool! Too bad it didn't also hit the other guy.
 
wow, that's something, really cool video, thakns for sharing. goes to show how brittle those sword blades are. was he hitting the table with the back of the blade? It just snapped like that!
 
Man he's lucky that didn't go into his eye! Not too bright to be banging it around like that, but I guess he won't do it anymore. :)
 
Back to the original question.

Older cavalry (or any military type) sword/sabers were all tool steel. DF is correct when he says stainless swords are crap wall hangers for the uninformed.

Stainless-type steels are made for their ease of marketing because they don't rust as readily and the buying public is happier that way. That said, 440C properly heat treated makes a good smaller blade steel while 440HC makes a superior blade steel. Then you're off to ATS34, 154CM, etc.

Tool steels make superior blades to rust resistant steels. You don't have to blue a tool steel blade to protect it. Use good oil or modern rust protectants and they will give years of rust free service.
 
And decent swords recquires its steel be flexible lests it breaks. So stainless aint so great for that.

Oh yeah, anyone else seen that historyt channel episode where they tape in slow mo the guy using a variety of swords? Every sword bent when he stabbed the cloth or whatever it was then returned to its position.
 
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