Carbon steel/chromeless blades?
So as I've been experimenting with blades for the last few weeks, one thing suddenly came to my attention: high-carbon, non rust-free blades aren't really a thing apparently! Which struck me as weird, because from my extensive experience with knife blades and steel, I've found (which is also generally accepted in the community) steel without carbon to be a led to hold much sharper edges than chromed up steel.
This is mostly due to the fact that Chromium builds much larger carbide structures, which in turn lead to a much thicker minimal edge thickness you can achieve compared to high quality steel that can rust. This means that you can't sharpen a stainless steel to the same level as steels that can rust.
Now you'd think (or at least I did) that in a business where sharpness is the most important attribute of the product, you'd find lots of carbon steel options - but no! They are pretty much all stainless stell, with only the treet carbon blades as a niche product. Anyone have an idea why?