06-24-2011, 02:22 PM
There are specific "high-carbon" stainless steels available for use in making knives. They take a sharper edge than most standard stainless steels and are more easily sharpened. Their one downside is a tendency to stain a bit more easily.
As for the set in the OP, their claim of carbon stainless steel is about worthless without citing the specific type used.
As for the set in the OP, their claim of carbon stainless steel is about worthless without citing the specific type used.