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All damascus/multi layer steels are made the same way although tools and processes can vary. This is how Damasteel in Sweden (https://damasteel.se) make my favourite.Originally Posted by Kingstepper
It’s too fragile for chopping, we use a heavy thick round lump of wood, looks nice though
All damascus/multi layer steels are made the same way although tools and processes can vary. This is how Damasteel in Sweden (https://damasteel.se) make my favourite.
Started out with nothing. Still have most of it left.
Some fantastic looking products there.
69, 34, 33 or 17 do seem to be common number of layers though, maybe optimum for thickness and pattern?
Eg https://en.yoshimuneknives.com/colle...amascus-knives
These just appeared in my email inbox.
https://togknives.com/collections/knives
Never heard of them but look good
A q&d of my cooking knives:
'My' as SWMBO and I parted many years ago now on the subject of sharp knife ownership, so what she uses now are all thrown together in a kitchen drawer. The Global knives have served me well over the years I've collected them and still take a good edge, whereas other chef's knives have come and gone.
R
Ignorance breeds Fear. Fear breeds Hatred. Hatred breeds Ignorance. Break the chain.
Yes, I think that is the reason for those numbers of layers being popular. The Damasteel versions using RWL34 and PMC27 are stainless and have excellent hardness and edge properties. And they can look rather nice.
Started out with nothing. Still have most of it left.
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