OK, I like carbon steel for these particular spatulae because the old carbon steel ones are roll-tapered and spring tempered, and are made like high end commercial cutlery. They have a good feel to them that new, stamped sheet stainless tools just don't. They are made in the USA, which means jobs for my fellow Americans. When I flick one of these babies with my finger it rings like fine crystal, and when I invert one and press it quickly on the table, it sings like a crosscut saw. When I cook at the griddle for twenty people at a time, it is pretty much non-stop for the forty minutes or so I'm on it, and for things like home fries, fried rice, and the like, that take a lot of turning, I may use two, one in each hand, and I want tools that feel right. I have worked with wood and metal working tools most of my life, in shop and the field, both professionally as well as for myself, and know and respect quality, good materials and craftsmanship. If you know tools, you know what I mean.