Damascus Knives

[Pullstart 62,831]

I recently realized after watching a 1000 layer Damascus challenge from a blacksmith’s YouTube channel that I was given just that... a Damascus knife.  It was handed down from a deceased distant cousin I believe.  I can’t believe how much longer it keeps an edge in the kitchen trimming all this venison for the past few days.  Yes, I’m slow at most projects... even cutting up a deer.

 

Does anyone else have experience with this type of knife?

 

 

 

 

 

 

 

[Pullstart 62,831]

If you can navigate around the 100 ads, this is a pretty good read about Damascus steel too.  It makes me wish I had a blacksmith’s oven(I’m sure that’s the wrong terminology).

 

https://www.nytimes.com/1981/09/29/science/the-mystery-of-damascus-steel-appears-solved.html

[Darb1964 1,042]

I have not had the pleasure of owning or using a Damascus knife,I have wanted one for year's. I have head they hold a very good edge.but chip or can snap if abused. I have cut up many deer over the years and it is good to take your time in the end. Venison is incredible, deer fat not so much!

[ZXT 2,401]

I am lucky enough to own a Damascus knife. The knife was made by Ray Johnson, who was a blade smith at Silver Dollar City in Branson, MO. My father purchased it for me when we were up there on vacation 10-11 years ago. It is an excellent knife, but I have never used it much. I know I should, but I'm afraid of damaging a knife that cannot be replicated now that Ray has passed on. On top of that, it wasn't cheap!

 

He told me that if I used and treated it correctly, it would be a useful tool that could be passed down for generations. I don't doubt that a bit. 

 

Here are a few pics: 

[Darb1964 1,042]

That knife is cool, I like!

[SylvanLakeWH 25,525]

Very cool thread and videos...I had no idea...8-9 hours for one blade stock! Not even the sharpened product!!! Wow!

 

Savor that venison!!!