Stainless or Carbon steel?

[Iron]

Hey Guy's,  im looking to get some Aboyer brownbear single bevel heads...my question.. is there any advantages/disadvantages in either steel Stainless/Carbon?  i read on their site the offer both. i was told a long time ago stainless doesnt hold an edge and isnt easy to sharpen, any truth to that?

Help me out please only can afford to spend my money right the first time and ive settled on these heads just not the steel.

thanks, Jason

[raideranch]

I have the Montec stainless and carbon steel and the carbon steel tends to rust in normal hunting conditions.  I would personally go with the stainless but ether should work great.

[GREASEMAN]

I agree on the Stainless.Rain,snow or shine they hold their edge and zero rust which will dull the head.

[Day Dreamer]

I also hunt with the Montec broadheads, rust free, and they put on a very sharp edges with a touch up.

[HATCHCHASER]

I like high carbon knives much better.  I can't get as good of an edge on stainless.  Ymmv

[harvestmoon]

Carbon holds it's edge much longer, and is capable of of much wider feathered edge which can be bent repeatedly without breaking.  Stainless has various molecules of chrome in it to prevent rusting and therefore satisfying the food and drug administration. However, it cannot hold its edge as long and you will get a broken or teeth like edge sooner with stainless.
The deer don't seem to mind if there is a little rust on the arrow.

[huntindad]

I have found with stainless knives it is harder to achieve an edge but with quality stainless steels such as 154CM once that edge is there it will outlast a carbon steel blade on chores such as skinning a deer but it is more brittle and can chip.JMO Bill

[davesonic444]

Stainless is harder to resharpen

[celticknot]

I will never use a stainless knife or broadhead. I have had them and do not like the fact that they don't hold an edge. I find highcarbon easier to resharpen and don't mind wiping it off every once in a while. I had a knife I found that was high carbon steel it was around 15 years old and I opened the rusty blade and slipped and filleted my thumb. The blade hadn't been opened in about 9 years. That is one sharp blade still today. I will never complain about carbon steel blades.

[Bjorn]

Love my Brown Bears! Easy to touch up and get going!
Stainless is great for kitchen stuff.

[HATCHCHASER]

Carbon just takes a little more care.  I have to oil my yeller handled case slimline trapper every so often.  It won't rust much if you cure the blade.  Stick it in a tater overnight then clean it up and oil it.  It leaves a grey color on the blade that protects it.  Allows you to be able to see the bevel better for resharpening.  I coat broadheads with vasoline or chap stick after sharpening.  When hunting I wipe em off and touch em up a stroke or two on a crock stick.  There are some good stainless steels but they typicaly have higer carbon than the others.  I like D2 real well.  Stainless will rust it just "stains less".  Imho stainless steel is for people who like to look at their knives not use them.  Give me a Case with a chrome vanadium blade or a German Eye made in Solingen and I'll have all the knife I need.

[Earl Jeff]

Stainless it will hold a edge plenty long enough to do it's intended job. without chasing rust off it all the time.

[easyup]

Carbon is not that much more trouble here in AZ and scary sharp is much easier and gives me confidence with the lighter bows I use these days; if I was in wetter areas I might go with SS.

[Biggie Hoffman]

Down south with the high humidity, carbon blades will oxidize in a few hours.
As far as getting sharp, scalpels aren't made of carbon steel.
Also, there are many grades of stainless. 304 is a good grade that sharpens easily and holds an edge.

[Ragnarok Forge]

It is actually very rare to find any stainless steel that will hold an edge nearly as long as carbon steels will. You will find that any stainless steel blade that is the same quality as a carbon blade will be significantly more expensive that 95% of the stainless you buy on the markey today.  Stainless can be made almost as good as the top line carbon blades.  It is very rare to find any that are made this way.  None of them are going to be found in yoru average store.  Some specialty knife shops carry them regularly.

As for the broadheads, I would go with Carbon Steel.  Tougher, stays sharp longer, not likely to chip on hard bone and not as likely to bend as stainless.  Downside, slightly more maintenance of the head.  Gotta keep them oiled or covered with wax.