Damascus maintainance...

[alejandrino]

I am planning to buy a Devins stainless damascus fixed blade knife and want to know how it is to maintain the blade. Will it easily tarnish or discolor from use?? Got any advise??

 

[samhain73]

Should be the same as any other carbon steel. Maybe wax to keep the design clean?

 

[alejandrino]

I would like to be able to cut and use this as my other S30V, CPM154,etc.. blades to cut meat, vegetables, fruits, etc. I can't have wax or any oil on it to do this. My real question is, will the etch or whatever was done to get the beautiful damascus finish be ruined?? I really would like to know if it will look the same as when I bought it just like other non-damacus steels.

 

[pablo486]

I don't own a damascus blade, but I do have carbon steel kitchen knives. I'm not worried about darkening the patina because I don't have a design to deal with, but I wipe them down with food grade mineral oil every once in a while just to keep them from getting pitted. Has anyone with a damascus blade tried this? You don't actually leave much oil on the knife, and I've never had an issue with detecting it in/on my food. Is that why you don't want to use it?

Also, if you want to buy food grade mineral oil, it can be found in some cooking supply stores but I find it's usually cheaper in the drug store. (it's a laxative) Some people use baby oil, but I trust the USP grade stuff to not have additives or fillers. (USP grade is US Pharmacopia, it means that a substance is fit for human consumption or use in food or drug manufacturing, no toxic fillers)

 

[Peregrin]

I have a few stainless Damascus blade knives that I've used for food prep and for general use. So far I haven't noticed any change in the contrast of the different metals.

In fact they seem to stay better looking then other stainless knives. The little scratches etc that are so evident on a polished or finely rubbed blade don't even show on the Damascus.