If I use it for food, I dry it off and put vegetable oil on it. ._3-SW6hQX6gXK9G4FM74obr{display:inline-block;vertical-align:text-bottom;width:16px;height:16px;font-size:16px;line-height:16px} I really like the spear point shape of the Garden Knife, but would much prefer that is was carbon steel. I've cut a trillion apples with a carbon blade. ._33axOHPa8DzNnTmwzen-wO{font-size:14px;font-weight:700;letter-spacing:.5px;line-height:32px;text-transform:uppercase;display:block;padding:0 16px;width:100%} A while back I got a No.6 in stainless, the wood handle is a paler colour than the carbon beech handle , really a lovely piece of wood , grain and highlights. With those benefits, they make for a popular knife in the outdoor community for any task. 8 for years and I still notice it). (You must log in or sign up to reply here. This for easier sharpening, rolling off the edge instead of chipping, and relatively easy maintenance. .s5ap8yh1b4ZfwxvHizW3f{color:var(--newCommunityTheme-metaText);padding-top:5px}.s5ap8yh1b4ZfwxvHizW3f._19JhaP1slDQqu2XgT3vVS0{color:#ea0027} Did better than I thought it would. If you want to read my full article on the Opinel Inox vs Carbon debate I invite you over there. Is the blade of the garden one thicker than the standard blade? You guys seem to obsessed with the carbon models. … Is it because they are better blades or is it due to the possibility of giving it a personal touch by forcing a custom patina pattern? The cutting strength is therefore better with a “carbon” steel and sharpening of carbon steel blades is much easier than sharpening of stainless steel blades. I have 2 carbon blades a 7 and a 10 love them and a number 8 garden. With their affordable price, Scandinavian grind, and comfortable handles they make for great first bushcraft knives. The carbon blades are tougher, take a better edge, hold it longer, and are easier to sharpen. I was thinking about getting one because I really liked the handles shape, but I liked the blade of the standard knife more. Tips? I wish they made the Garden Knife in carbon instead of stainless. ._9ZuQyDXhFth1qKJF4KNm8{padding:12px 12px 40px}._2iNJX36LR2tMHx_unzEkVM,._1JmnMJclrTwTPpAip5U_Hm{font-size:16px;font-weight:500;line-height:20px;color:var(--newCommunityTheme-bodyText);margin-bottom:40px;padding-top:4px}._306gA2lxjCHX44ssikUp3O{margin-bottom:32px}._1Omf6afKRpv3RKNCWjIyJ4{font-size:18px;font-weight:500;line-height:22px;border-bottom:2px solid var(--newCommunityTheme-line);color:var(--newCommunityTheme-bodyText);margin-bottom:8px;padding-bottom:8px}._2Ss7VGMX-UPKt9NhFRtgTz{margin-bottom:24px}._3vWu4F9B4X4Yc-Gm86-FMP{border-bottom:1px solid var(--newCommunityTheme-line);margin-bottom:8px;padding-bottom:2px}._3vWu4F9B4X4Yc-Gm86-FMP:last-of-type{border-bottom-width:0}._2qAEe8HGjtHsuKsHqNCa9u{font-size:14px;font-weight:500;line-height:18px;color:var(--newCommunityTheme-bodyText);padding-bottom:8px;padding-top:8px}.c5RWd-O3CYE-XSLdTyjtI{padding:8px 0}._3whORKuQps-WQpSceAyHuF{font-size:12px;font-weight:400;line-height:16px;color:var(--newCommunityTheme-actionIcon);margin-bottom:8px}._1Qk-ka6_CJz1fU3OUfeznu{margin-bottom:8px}._3ds8Wk2l32hr3hLddQshhG{font-weight:500}._1h0r6vtgOzgWtu-GNBO6Yb,._3ds8Wk2l32hr3hLddQshhG{font-size:12px;line-height:16px;color:var(--newCommunityTheme-actionIcon)}._1h0r6vtgOzgWtu-GNBO6Yb{font-weight:400}.horIoLCod23xkzt7MmTpC{font-size:12px;font-weight:400;line-height:16px;color:#ea0027}._33Iw1wpNZ-uhC05tWsB9xi{margin-top:24px}._2M7LQbQxH40ingJ9h9RslL{font-size:12px;font-weight:400;line-height:16px;color:var(--newCommunityTheme-actionIcon);margin-bottom:8px} Make sure to put some vegetable oil on it, I usually do right after forcing a patina to help protect the blade. 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