carbon steel blade or stainless steel blade


i have a couple of question to you guys ,what is the best blade do you need to use in your knife? what are the things you must be consider to take this blade?
Hi brother

it really does matter to what kind of use are you aiming for and who will be the user.
A carbon steel chef knife will be amazing for a very hard user, it is easy to sharpen and gets a really sharp edge without being a great sharpener. but it does rust so if the user cannot take the responsibility and take care of it it will become dirty in no time.

if a sword will be made from very tough steel it will break at first impact.

so for a better advise please state what are you going to make and I'm sure many people here will love to help you choose the right metal