I have been shooting Montecs a couple years now and was glad to see the CS's. I do a good bit of knife work and can tell you that a good quality carbon-steel is generally better for cutting than stainless steel. Stainless steel has a lot of chromium in it to resist corrosion, and chromium takes away some of the good edge-retension / abraision-resistance of higher % carbon steels. When I got my Montes CS's I noticed they where pretty sharp right out of the box. I touched them up a little more before I took them out to the field ( I can never resist...the first thing I do when I buy a new knife is sharpen it, no matter how sharp it was when I bought it). I missed a buck this season (under-shot, miss-judged yardage). When I recovered my BH out of the dirt, I studied it and found it held up to the abraisiveness of the dirt better than its stainless counterparts.
I did get a little surface corrosion on them this winter out in the snow, but I didn't worry too much about it. Now that the season is over, I just polished the corrosion off, applied a little Rem. oil to them, and set them asside for next season.