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- Jul 17, 2004
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Sunny, I think tougher in this case means less likely to chip or break when flexed, just like Mora knives, and old Japanese blades. Can anyone add comment to that??
Charlie,
I can't speak to your last comment regarding the flex of the steel because I don't yet possess that knowledge, although I would like to hear about it as well?
However, I really think yours will be fine and much more resistant to problems than the 1075 hi-carbon steel knives I used just from the added process yours received, and it is damascus after all. Also, I doubt you are going to put yours through the riggers of the type of hard use I am referring too.
My duties with these knives were indeed hard use, while on a week long group hunt in a hunting camp in north Gorgia, skinning, quartering and butchering a multitude of cuts of some of the wild boar that we killed. The knives edges chipped every so often while we were repeatedly cutting through bone and cartilage.
In conclusion, I'd say that your knife would be fine as long as you stay away from using it to butcher game.
