Little Bear wins with the #7 coming in second. OK: "NOW"...what do you prefer for steel?
Stainless costs mo' money and is a little more difficult to sharpen "if" you let it get too dull. No carbon spots or rust to contend with also.
Carbon steel is less Money and is easy to sharpen. If "properly cared for" the staining, spotting, etc. is kept to a minimum. The majority of my "woods" knives are carbon steel..."BUT"...(Here comes that word again...not "all" of them.
If called upon for kitchen duties, I prefer stainless as there is no rust taste to it. Just examples and ideas to hammer out amongst ourselves.
Let's hear it,
Capt. Chris