Anybody Actually Use Damascus

Larrin said:
As an example, I have tested S90V/20CV Damascus before: https://knifesteelnerds.com/2023/07...-super-steels-testing-different-combinations/
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I mean, that’s cool and all but that composition isn’t something commonly on the market. Based on the results in your own study, the performance of the other damascus compositions you tested all fell within the relative performance of 154CM, VG10, and the like. Which goes back to what I originally said.

I guess I should’ve clarified. Generally speaking, most damascus on the broader market is going to perform similar to 154CM.

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Medieval Peasant said:
What context do you need? Damasteel uses RWL34 which is similar to 154CM and stuff like Nichols makes use a composition of AEB-L, 440C, etc. Not exactly super steels.
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What's the application? What medium is being cut? What properties in the blade should be prioritized?......wear resistance?....toughness?.....strength?...edge holding? What is the best blade geometry for the above?

You can't just say this or that steel has "better performance" and leave it that vague. Better how? Better at what?
Medieval Peasant said:
And Damascus with a “core” is like apples and oranges here. Generally speaking, Damascus used in a lot of high end knives tends to fall in the category of Damasteel, Thomas, Nichols, Bakers Forge, etc that are all using softer steels.
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See above. Hardness is only one small part of the equation.

Medieval Peasant said:
Let’s not use technicalities and speak about what’s being used across the market.
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We are. You just didn't define any particulars before you painted with a big, broad brush.
 
J. Doyle said:
What's the application? What medium is being cut? What properties in the blade should be prioritized?......wear resistance?....toughness?.....strength?...edge holding? What is the best blade geometry for the above?

You can't just say this or that steel has "better performance" and leave it that vague. Better how? Better at what?

See above. Hardness is only one small part of the equation.


We are. You just didn't define any particulars before you painted with a big, broad brush.
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Just answer the OP’s question and stop trying to make this a bigger deal than it is. The shit on the broader market performs in the realm of 154CM.
 
A lot of people do actually use their damascus knives.
But I'd say that even more people don't use their damascus knives.

Historical damascus (wootz steel) doesn't perform as well as modern steels (especially powder steels) do.

Pattern welded steel (what we today call damascus) will perform as well as the steels it's made from. Like Larrin said - it depends on what steels are used to make that damascus.

However, it's made primarily for the aesthetics (looks), as it drives up the price quite a lot, and doesn't seem to offer performance increase that would justify it.
 
Medieval Peasant said:
Just answer the OP’s question and stop trying to make this a bigger deal than it is.
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Just admit this topic might be above your understanding of steel properties and why it matters to define terms. This is a forum for knife discussion. When people post things, they may get feedback or rebuttal. So.......

Medieval Peasant said:
The shit on the broader market performs in the realm of 154CM.
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Again...."performs" how? What is the definition of 'performs' in your above statement?
 
Medieval Peasant said:
It works completely fine but is not on par with modern super steels like S90V, Magnacut, etc..

I like to think of its performance along the lines of 154CM. Not terrible but not excellent, it just works.
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I doubt that's the case for the simple reason that the majority of pattern-welded steel is almost certainly carbon steel. I would be willing to bet that stainless damascus of any sort is a minority. Of the stainless damascus, Damasteel is probably closest to your generalization, but even there you'd have to account for the fact that 154CM is a normal rolled steel, and Damasteel is made by particle metallurgy and performs most like CPM154.

I would guess that the most common stainless damascus is some combination of AEB-L or 12C27 or a close analogue thereof, which... performs differently than 154CM as well.
 
J. Doyle said:
Just admit this topic might be above your understanding of steel properties and why it matters to define terms. This is a forum for knife discussion. When people post things, they may get feedback or rebuttal. So.......


Again...."performs" how? What is the definition of 'performs' in your above statement?
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Apparently it’s hard to comprehend that damascus just doesn’t hold an edge all that well.
 
Medieval Peasant said:
Apparently it’s hard to comprehend that damascus just doesn’t hold an edge all that well.
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So says you. But in reality, it would depend on several factors including knife type, intended use, geometry and the material being cut/chopped.

You mentioned "performance" of magnacut and S90V I believe, among others. Let's compare those to pattern welded 1075 & 15n20....a VERY common mix (maybe the most common?).

If the "performance" is designated as wear resistance, would the Damascus out perform it?........no. How about if the "performance" was stain resistance?.....also no. But what if the "performance" was designated as toughness? Would the Damascus "outperform" those other steels?........yes, by a landslide.

If you can't see that there are different meanings of "performance" and different cutlery applications where those meanings might matter, I can't help you and this might not be the right place for you.
 
J. Doyle said:
I can't help you and this might not be the right place for you.
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I never asked for your help nor care if you want me here. Most damascus on the market performs similar to 154CM, even shown in Larrin’s $10,000 test when he compared “other” damascus compositions. Bloviate all you want, my opinion stands.
 
Medieval Peasant said:
I never asked for your help nor care if you want me here. Most damascus on the market performs similar to 154CM, even shown in Larrin’s $10,000 test when he compared “other” damascus compositions. Bloviate all you want, my opinion stands.
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Which Damascus knife hurt you?

Since it's obvious everything in this thread went over your head, you take care now.
 
As far as edge holding of Damascus goes it depends on a lot of things like what type of metals are used, how clean and pure that metal is, the heat treatment and tempering, geometry, the skill of the person or manufacturer that makes it, the edge angle and profile and the user.

My Buck 110 Damascus is really good and keeps a good edge for a good while. Is it as good as s30v or similar premium steel? No but it does better than a lot of other carbon steel I have used like 1095 or 52100. I would say it’s a tad better than my 420hc stuff and probably close to 154cm or vg10 which aint bad and it gets the job done. I’ve done a couple deer and then some without having to stop and sharpen.
Now I have seen some Pakistan Damascus and other countries of origin that was similar to a tin can lid but it was purty. 😆 and purty dull !

Im no expert but I’ve used some Damascus over the years and it varied greatly so the term Damascus can be subjective and misleading as I’ve seen some that were just etched patterns scratched onto the surface and wasn’t even pattern welded and who knows what kind of steel it was. But if it is done by a reputable maker that knows what they are doing it should be a good useful knife.
 
I have little direct experience with a pattern welded knife. This year, I acquired a smallish William Henry folder with a subtly patterned Damascus blade. I gave it to our adult son for suit-wear. It will never be used for much more than ribbon cutting at Christmas or opening mail.

With that said, my impression is that Damascus blades can perform as well as any knife. Yet, just because dissimilar steels are folded together does not, in and of itself, mean that the blade is superior or even above average.
 
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