Carbon Steel

[Russell Payne]

I read and hear a lot about carbon steel and I know that many of the old knives are carbon. My question is what is the difference in the carbon steels? I see 1095 on some Schrade, Ka Bar, Camillus, etc...Is this the same as the carbon on the German Bokers? Many say the German knives are the best and I have a few and like them but I usually carry something with USA stamped on it. By the way I have several Schrade knives and enjoy them very much. Schrade has always been very nice and helpful to me. Thanks for the info.