I have read several threads over the years in which someone will ask what is the better steel choice when it comes to buying a knife. Stainless or high carbon? Generally the response is if you live in a wet environment get a stainless steel knife. If you live in a dry hot environment then get high carbon. I've used carbon steel knives in wet environments and found it takes a minor effort to keep them rust free. Is the lack of corrosion resistance over exaggerated when it comes to carbon steel knives?