As "Knife-Enthusiasts" we love carbon steel. We love the unique patinated patterns that tell stories of onions diced, garlic minced and lemons sliced. A well crafted carbon steel blade is the workhorse of many home cooks and professionals alike, so why do so many knife-makers stick with the stainless stuff? Lots of people don't know the advantages of carbon steel as opposed to the stainless stuff. Some people didn't know they had another option. In either case, we think carb