I am a Custom Knife maker that makes culinary knives for home and Pro Chef's.
I use 440C Stainless and other Marten-sic & Perception hardening steels.
I have a debate with another knife maker that While Simple Carbon steels like 1095 may not contain Molecules? Stainless Steels like I use "Described above" Do contain molecules because of the added elements used to make stainless steels. Am I correct? Do you know of a Metallurgical book I can quote from on this topic?
Thanks for your time and I await your respones.