Damascus questions

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Apr 12, 2020
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I'm thinking of getting a ladder Damascus 31 and understand CRK uses or calls it stainless. Are there any Damascus don't dos like don't cut apples or lemons with it?
 
Nope. You can cut whatever you like, just wipe the blade down afterwards.

I was cutting up sweet potatoes and noticed some discoloration on my CN ladder damascus 31. Scrubbed it under hot water with soap and it was like new. Enjoy it.
 
Most of my experience with CRK damascus is with the Devin Thomas Damascus. Many say Chad Nichols is just as good or better. While I have some Spartans with it, I haven’t used them. The DT is tough as nails. Takes and holds a good edge easily and with beauty to boot. DT quit making Stainless Damascus I believe and nearly all makers have turned to Chad Nichols.

The only thing I have seen that will slightly lighten Damascus over extend period of time is cutting cardboard. But even that was minimal and only noticed at close observation. Cutting food, just wipe it off after use is all like any blade. Renaissance Wax is a good protectant for Damascus as well.

I did buy a large Damascus UG 21 from a gentleman that had rouging on it. The blade looked pitted also. He ended up giving me a fair price on it as we both felt it would have to be sent to CRK for re-etching. When I got it, I used a paper towel with lightly sprayed WD-40 on it and rubbed with some light elbow grease on it and ALL the roughing and pits completely disappeared. A paper towel is just abrasive enough to do the job. I felt 0000 steel wool was to abrasive. I have carried and used this particular one exclusively and the roughing never came back and it still looks like new over a year later. This is a tip I recommend for Anyone with any discoloration with Damascus and a testament to how tough and durable DT Stainless Damascus is.

Hope this helps. Damascus isn’t just for looks. It’s a great EDC Steel as well and there is a special feeling when using it because of its sheer beauty.

Be Safe.
 
I’ve been carrying mine for 3 weeks now and haven’t done much care to it at all other than clean it like I would any other blade after using it on food or cutting anything dirty. It’s been no issue and the only wear I see is light fading around to thumb stud and at the tip. Got a little scratch here and there but no rust or anything. The steels used are stainless, you don’t have to worry much.
 
Damn it... I just spent 20 minutes digging though 20+ boxes.

The point of my digging was a piece of paper that I'm 97% sure existed.
It warned of cutting very acidic foods, that was the only precaution I recall.
This is also for the all stainless models, I've never owned the other ones.
 
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