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Slight correction re sharpening of stainless....a perfectly sharp
edge can
be obtained and will hold its sharpness longer than the carbon steel..

Unless the stainless steel is surgical quality, it will be neither as
sharp, nor will it keep its edge as well as carbon steel.

Really good garden tools are made from forged carbon steel castings,
then hardened and tempered.

...not
as easy to get it as sharp as carbon steeel but sharp it can
be....mine are
damned sharp....sharpened slowly on a wheel with a few cooling offs
during
sharpening..H

I like SS spades and forks for use on heavy soil, for when they are well
maintained they tend not to stick to it so much.

Anyone who uses edged tools for a living will use carbon steel,
chisels, saws,
chefs knives are all carbon steel, a jagged edge obtained from a
grinding wheel
may well feel sharp, like a serrated knife, but it comes nowhere near
a good
carbon steel. Stainless tools also tend to be thicker than carbon
steel, not so
much of a problem with a spade or fork but a hoe for instance needs to
be thin
to work properly.

The trouble with most stainless steels is their grain, and if you try to
sharpen them on an oilstone the stone is soon clogged with tiny
particles, and the chrome in it ruins a decent steel. [1]

[1] hard steel fluted sharpening rod.

--
Rusty
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