Click to view our Accessibility Statement or contact us with accessibility-related questions
Showing 1 of 27 conversations about:
MonkeyBoy54321
102
Nov 19, 2017
bookmark_border
Why are people obsessed with true "Damascus steel?" Modern steel is better and I'm pretty sure the word "Damascus" refers to the pattern, not the steel type. I mean it says VG-10 for fucks sake. Don't let the "not true Damascus steel" comments deter you from buying the knives. They have good reviews on Amazon and are cheaper here. For example, ZHEN Japanese VG-10 67 Layers Damascus Steel Chef Knife 8-inch Cutlery https://www.amazon.com/dp/B00CRVYJSY/ref=cm_sw_r_cp_apa_8aqeAbMV24QTH
I say go for it. I bought the santoku knife.
Nov 19, 2017
LoremicusIpsuminus
57
Nov 20, 2017
bookmark_border
MonkeyBoy54321Just happened to pass by this drop. As a knife and sharpening guy, I very much prefer monosteel over damascus. Because other than the surface aesthetics, modern monosteel could easily outperform in all aspect and the randomness is much less (big thing in real life use). I do have a Damascus blade but that's my safe queen.
Nov 20, 2017
twowheelsoneman
7
Jan 5, 2018
bookmark_border
MonkeyBoy54321I think it's due to the hype over Valerian steel so marketers turned to a real-world counterpart -- Damascus Steel
Jan 5, 2018
theMZA
41
Jan 7, 2018
bookmark_border
LoremicusIpsuminusif it can out perform, then why does the american bladesmith society require a damascus steel forging for their most intensive knife test? Not saying modern monosteel isnt great, 52100 is incredible stuff, but generally composites are more advanced materials and a damascus steel is like a composite.
http://www.americanbladesmith.com/uploads/file/Testing/MS%20Test%20FINAL%204-24-2010.pdf
Jan 7, 2018
LoremicusIpsuminus
57
Jan 8, 2018
bookmark_border
theMZAPerformance is a very broad term. It could be cutting, edge stability, toughness or even corrosion resistance and so on. As we are talking about kitchen cutlery here I assume we are talking about kitchen work, which involved cutting a lot of soft material, and we ain't butchering much.
Factors affecting cutting performance in descending important: blade geometry, heat treatment, blade hardness and abrasion resistance. Here, we have a dilemma: do we want an easy to sharpen knife that takes a fine edge on a thin stock? Or a thicker blade requiring less maintenance, but cut worse? Only then we would consider the steel of choice. I prefer monosteel because when they are heat treated well, it is just so predictable, and overall performance is constant, yet my main concern - because I am lazy - is corrosion resistance. My Skyline would rust randomly. Some say a compromise would be laminated steel (much more consistent). Yet I still prefer monosteel because I am lazy. This is the performance I ask for, maybe not everyone. I admire people using carbon steel kitchen knife.
ABS is a test of the smith's skill, that include ductility as well - which is not really required if we are talking about 3" pocket knife. Again I prefer AEB-L over 52100 because 52100 would rust if you watch Waterworld with it. NASA replaced 52100 with Z-Finit/LC200N for ball bearing AFAIK,
Jan 8, 2018
View Full Discussion