There aren't significant problems with stainless. And carbon steel is fine for food, it just needs a little more maintenance, so it isn't as practical in a commercial kitchen setting. I prefer the stainless as I do get into salt water environments, and you can be lazy with them. Your basic block of cheddar won't know the difference. The carbon steel is a bit easier to sharpen and can take a wicked edge, but either will suffice. Some people use mildly acidic treatments like vinegar or tomato juice to give the carbon steel blades a protective patina. You can use cold bluing made for gunsmithing too. Simply wiping them clean and a light dose of oil will keep them from rusting.
This isn't fine cutlery-- they are workman's and fisherman's tools, meant to be cheap and abused, lost overboard, broken and covered in glue and paint. For outdoor use, they are cheap, light, and sharp. I have one that I bought in the early 1980's and it is in my toolbox, ready to be used where I wouldn't dream of exposing my expensive tool steel blade.