Carbon steel at last!

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. :D
 
sunnyd:

Bone is especially hard on cutlery steel. Even the toughest carbon steels can chip-out on bone, depending how thin the edge is and how hard the steel is run.

I'm just glad to see someone use their knives. What's a chip or two in the long run? :)
 
sunnyd:

Bone is especially hard on cutlery steel. Even the toughest carbon steels can chip-out on bone, depending how thin the edge is and how hard the steel is run.

I'm just glad to see someone use their knives. What's a chip or two in the long run? :)

You are right on the mark. Actually, type of steel, blank thickness, the heat treat, the quench process, and the edge grind all contributes to the edge successes and/or failures that may occur during hard use, providing that the knife isn't miss used or abused in its application. I would expand on this further but I don't want to get to far afield from the original topic that Waynorth posted here. My intention was just to give my experience with this particular steel in the past and my .02 worth, and I will leave it at that.
 
Thanks for all the thought and experience put into your remarks here, gents! That's why it is so educational visiting here!!
 
I've been using my Case Damascus Stockman off and on for a year or two. I used it exclusively (EDC) for about 6 months or a bit more. It takes a very good edge - like a hard steel, but is very easy to sharpen - like a softer steel. I never put it to a lot of "hard use," but it held up fine without chipping through cardboard, whittling, and normal "easy" day to day tasks.

Sunnyd probably has it right, as he frequently does. Fine EDC if you're not looking to take it to the limit.

P.S. As pretty as it is, the damascus doesn't hold a candle to Case CV, imo.
 
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