Carbon Steel vs. UHC: Which Roselli Should You Get?
Roselli makes its knives in two steels. The standard carbon steel is the softer of the two. It's the easier one to sharpen, and it takes rougher work. UHC, their Ultra High Carbon steel, is harder. It gets very sharp and holds its edge longer, but it isn't forgiving. It can chip, it won't take bending or twisting, and it needs a diamond sharpener.
How I'd choose
This question has stopped me in my tracks before. Everything I read said "it depends."
What held me up was that I didn't know how to sharpen a knife. I like my knife to stay as sharp as the day I got it. So I didn't want a softer steel, because I'd have to sharpen it a lot more often. But the standard steel is the easier one to sharpen. I went back and forth, and when a knife costs this much, I didn't want to regret it.
Here's what I think it depends on: how easy it is for you to get the knife sharp again.
If it's a hassle, which is where I was, I'd go with the UHC. It'll last longer, so you won't have to deal with that as often. Just be more careful with it.
If you sharpen your own, you're willing to learn (here's how I learned), or you have someone who'll do it for you, then pick by the work. For rough work, like getting around bone, I'd go with the standard carbon steel, the one Roselli calls Premium Carbon Steel. For skinning, or anything where you want it as sharp as it gets, the UHC.
For myself, now that I can sharpen, I'd pick the standard. I can keep it that sharp myself. It costs less and it takes a little more abuse.
— Jon
How Roselli's owner explains it
Both steels come in the same shapes, with the same wood handles and the same leather sheaths. The difference is in the blade. Roselli's owner, Pasi Helin, explains it in this short video.
Carbon steel
Roselli's carbon steel is hardened up to about 60 HRC. It's the softer of the two.
- Easier to sharpen
- Takes rougher work
- The one Pasi points to if you want a single knife for everything, including cutting through bone
UHC steel
UHC is hardened to around 64 HRC. That extra hardness is what keeps the edge sharp for a long time.
- Very sharp, and it stays that way. Pasi uses it for skinning so he doesn't have to stop and resharpen partway through an animal.
- Needs a diamond sharpener.
- Less forgiving. Cutting through bone or twisting the blade can chip the edge.
He makes one more point worth remembering: cutting bone is hard on any edge. The softer steel deforms a little. The harder steel chips.
What Roselli's owner carries
Two knives. A UHC knife for skinning and the fine work, and a second knife in standard carbon steel for bone and opening the chest. He calls that pair his best hunting combination.
The knives in each steel
Carbon steel: the Hunting Knife, Grandfather Knife, Carpenter Knife and Little Carpenter.
UHC: the UHC Hunting Knife.
Both need the same care
Neither one is stainless. Both will rust if they're put away wet, and both will darken to a gray patina with use. That patina is normal and actually helps protect the blade. Wipe it dry, oil it now and then, and keep it out of the dishwasher. More on that on our knife care page.