Why Damascus Steel?

Discussion in 'Knives & Edged Items' started by OneFatCat, May 13, 2011.

  1. Maximilian II

    Maximilian II New Member

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    Cold Steel makes a modern version of layered steel blades, I believe it to be called San Mai? Softer, flexible layers with a hard edge holding layer in the middle. All modern alloys. Pricey, too.
    I love Damascus steel's looks but due to my lack of expertise I shy away as I know poor quality Damascus can leave you with a broken blade.
    It is supposedly very sharpenable due to the layers forming extra microscopic serrations.
  2. 1LoneWolf75

    1LoneWolf75 New Member

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    My dad started makin knives in the mid 90's as a way to kill rainy days. To make a quality knife with a semi flexible blade and hold a very sharp edge took him a couple of years to figure out. then it still takes him somethin like 6 months to make a knife. Thats mainly cuz he has to walk away from it from time to time to get it "right". So that bein said then I would hate to see the time it takes to "fold" a knife.
  3. 76Highboy

    76Highboy Well-Known Member Supporting Member

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    Nice knife fat cat.
  4. 76Highboy

    76Highboy Well-Known Member Supporting Member

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    Those are cool.
  5. cpttango30

    cpttango30 Guest

  6. 3/2 STA SS

    3/2 STA SS Active Member

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    IMHO nothing beats a knife made from a railroad spike. Those bad boys hold an edge and are tough.
  7. KWM

    KWM Member

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    Last edited: Jul 16, 2012
  8. KWM

    KWM Member

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    Last edited: Oct 18, 2012
  9. KWM

    KWM Member

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