Damascus Mnandi for EDC?>>

A

AVP

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Jan 16, 2002
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I really like looks if the Mnandi. I'm considering one for a future purchase but I'm not sure the one I want would be good for an everyday knife. I would really like a Mnandi with a b+w damascus blade. Would the blade pattern get ruined if used for opening letters and other somewhat delicate cutting (office stuff)? I know the S30V blade would be better for what I mentioned but that's not really the one I want. My impressions are that most knives with damascus blades are, or should be, safe queens. Is that correct?

Thanks,
AVP
 
There are numerous threads addressing damascus as an EDC material. I can't add anything, as I do not have any damascus blades, at least any that I have really tried to use.

Just a couple of weeks ago I inquired at CRK about having my Mnandi re-fitted with a stainless damascus blade. After talking with Tammy for a couple of minutes, she handed me over to Chris. Chris asked me if I use my Mnandi everyday, for stuff like cutting fruit. Yes, I told him, I carry it every day and use it like a normal office EDC and for lunch, etc. He said, "I don't really want to talk you out of a sale .... but you don't want a damascus blade for your EDC". I took his advice on this.
 
I have an S30V Mnandi. Its great! a super bitchin' steel! A super bitchin' knife! I've NEVER seen a knife so small made as robust or as well. Actually I have a LOT to say about this GREAT and somewhat overlooked knife. I plan to post a review soon.
 
Originally posted by Architect
Chris asked me if I use my Mnandi everyday, for stuff like cutting fruit. Yes, I told him, I carry it every day and use it like a normal office EDC and for lunch, etc. He said, "I don't really want to talk you out of a sale .... but you don't want a damascus blade for your EDC". I took his advice on this.
Click to expand...

The reason he specifically asked you about the fruit is, the Citric acid will damage the etching on a damascus blade. Another thing that is bad on a damascus blade is blood, so if you get any on it, clean it PDQ. I have seen other threads that say the damascus is an excellent user blade if you want to use it. Just not recommended for cutting oranges and fingers.

Mike
 
I had a B&W Damascus Mnandi with Lacewood handles that I carried and used on a daily basis. No problems with the pattern fading. However, I never cut fruit with it.

My current daily carry is a large Sebbie with stainless Damascus blade and I use to cut everything from fruit to veggies and meats as well. No problems with it either. I love it. If you could hold out for a SS Damascus blade, do it. The factory is starting to produce more and more of them. It shouldn't be too hard to get a Mnandi with one.:)
 
Thanks for the replies everyone! I rarely cut fruit with my folders so I think I'll be just fine with either the Damascus or stainless Damascus. Thanks again fellas! :D


AVP
 
I am a bit worried about this post.

I have a small sebie on order with a stainless damascus blade.

I chose the ss damascus as I thought it would be up to all tasks including fruit cutting????
 
bagman,

You might want to go back and re-read the posts. You will have NO problems at all with a stainless Damascus blade! Whether cutting fruit or not, this steel with hold it's own. The SS Damascus will hold up and should NOT rust or corrode easily. I use mine every day and the blade still looks good as new. Your new knife will be up to any tasks you throw at it.:)
 
blackend - Acording to Architects post Chris told him not to get a stainless damascus blade if he was going to cut fruit :eek:
 
I have carried a large wood inlayed Sebenza with a Damascus blade since 2000. It is used for whatever I need a knife to do. I am careful around staples and such, common sense for any expensive knife.

When I ordered the blade I was told to stay away from the colored Damascus because it is sensitive to blood, fruit etc. My Damascus is not stainless and has never suffered any degradation. I was told to keep it greased with a product provided by CRK. Living in the desert, same one the Damascus was born in, this has never been a problem. If you live in Florida grease it or go stainless.
 
I'm pretty sure Chris was refering to regular high carbon damascus steel for use on citric fruit. You won't have any problems with stainless damascus. I've used the stuff for years on various knives and haven't had one rust yet. If you are that worried about it, maybe S30V would be the way to go for you.

Chris tends to be overly critical about knife blade steels. I've been dealing with him for years, and he is very particular. I know he warns about using his colored or hot blued damascus against finger prints and other oils. Regular carbon Damascus is great user steel. The upkeep is little more serious. Stainless Damascus is just that...stainless. Pretty much the same effects as regular stainless when it comes to corrosion resistance.

I hope you don't change your mind on getting your SS Damascus Sebbie. It's a knife you will love to use. Guarenteed!:)
 
blackend, thanks I am not planning to dump the ss damascus option and I am also getting the S30V blade with it - gready eh :D
 
The B and W damascus is not effected by cutting fruit. Only the colored damascus is (Blued or Bronzed). With only light use you would probably not notice the difference between damascus and S30V. With damascus you need to be a little more concerned with rust but if you take care of the knife it will be OK. The stainless damascus is not as nice looking as the high carbon so I would think that damascus is for the look or else go for the S30V. The S30V is the most functional so I prefer that for daily use.
 
Let me expand on what Chris's main points were.

Cutting performance - choose S30V.

for SS Damascus - Chris feels that fruit juice travels down the blade and "hides" in the pivot area - ultimately affecting the blade and the bushing performance. If you religiously clean the sucker, (strip it and grease it), then you should not have problems. I know I wouldn't be that anal, so I'll find a place for damascus steel somewhere else.
 
I am also getting the S30V blade with it - gready eh
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Bagman,

Not really. Actually pretty smart. I too have a flat ground BG-42 blade that was made at the same time with my SS Damascus large Sebbie. I love the way the Damascus looks and uses, but on occation I have to put that flat ground blade on "Just to see".:D
 
i am wondering in the same. i love the looks of a mnandi and feel if it ever falls on the ground where i work the sheeply will prefer to see that over my evil black delica. what holds and edge better? also i am sure sharpening wont effect the look of the demascus right?
 
If you want a damascus mnandi, I would highly recommend it. I have a cocobolo mnandi with a stainless damascus basketweave pattern and I have used it for things more suited for a large sebenza/umnumzaan and there is not even the slightest blemish on it. I would definately make sure the damascus is Stainless Damascus, rather than the carbon damascus ( the carbon damascus can rust as per devin thomas ) The Stainless damascus I have is from devin thomas and it every bit as tough as S30V and holds an awsome edge. PLUS, its beautiful. Get One, You Will Not Regret It !!!
 
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