Hi all. I'm new to Randall but hooked nonetheless. With input from several of you (Tony, Guido, The Captain, Ken Lunde, and Gary Clinton), I currently own a 5-6 Angier, 3-5 stag, and #28.

I'm considering ordering a couple more knives and was trying to decide between .01 carbon and stainless -- and found this thread from last year.

While I understand the (obvious) benefits of stainless I don't really understand the benefits of carbon. The last poster (Doug) asked some good questions along this line. Input appreciated.

Thanks.
John