Damascus vs s30v

D

dmonay

Joined
Jul 29, 2007
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546
Any body have an opinion which keeps a better edge? Which requires less sharpening effort. Or, keeps an edge longest? Any other blade material comparisons are also welcome.
 
Damascus: buttery smooth and easy to sharpen... takes a great edge but really needs to be fine tuned a lot. I wouldn't consider damascus a hard repetitve use steel for something like carboard boxes. Rockwells are lower hardness. This is a forged and folded metal in layers so it will often be tougher (flex more). Smiths will often differentially heat treat the edge to a greater hardness than the spine which makes a great blade.

S30v: This is a powdered steel intended for hard use appplications and (once sharp) will hold an edge for a long time. Once dull, it's harder to get sharp, but if you are good about fine tuning with ceramic rods, this is much easier.

These steels are not often compared because they are so different. To further complicate matters.... s30V is specific stock, while Damascus has seemingly unlimited variations and varieties including damasteel which is much closer in hardness to conventional stainless.
 
Damascus: buttery smooth and easy to sharpen... takes a great edge but really needs to be fine tuned a lot. I wouldn't consider damascus a hard repetitve use steel for something like carboard boxes. Rockewells are lower hardness

S30v: This is a powdered steel intended for hard use appplications and (once sharp) will holf an edge for a long time. Once dull, it's hardere to get sharp, but if you are good about fine tuning with ceramic rods, this is much easier.

These steels are not often compared because they are so different. To further complicate matters.... s30V is specific stock, while Damascus has seemingly unlimited variations and varieties including damasteel which is much closer in hardness to conventiona stainless.
 
I suspect that someone is considering a Leek purchase. I am not yet familiar with the type of Damascus Kershaw is using, but experience with these is growing. Surely someone here could do a head-to-head comparison of the Damascus and S30V Leeks.
 
Martini said:
Surely someone here could do a head-to-head comparison of the Damascus and S30V Leeks.
Click to expand...

Since I have both and have used both, I might just do that.

When I get home, I'll make a list of things to compare and try
to remember what I've been cutting lately.

mike
 
I'm just wondering if this head to head is necessary... they are functionally the same (as far as the workings of the knife... and the two steels are radically different in their application sweet spot. Maybe if we were talking about VG10 vs. S30v?? Maybe I'm just not getting the need for the test... or comparison.
 
Martini is correct! I am looking at purchasing a Leek. With the price so close I just want the most bang for the buck. I think the s30v will hold an edge longer, but the damascus is such an interesting blade material it would be a conversation starter. I just thought any one who has used both knives a lot might have an opinion of which is their favorite, no major comparison is needed, just real world performance. Thank's to all who replied to this thread.
 
I think you answered your own question... the damascus one is the conversation piece and for light duty. The s30V one is for rolling up your sleeves and doing a lot of repetitive cutting. HEY, THEY'RE SMALL... Get BOTH!!! ;)
 
from my experiance, VG-10 is rediculously good. in my opinion as good as ZDP-189. if ground to a high edge, it takes a edge that will make cardboard wish it was never made. ZDP-189 does that to, doesnt seem as sharp.

S30V is good i know. well rounded steel. i like it, but i prefer VG-10 cause im spoiled
 
offsetlover said:
from my experiance, VG-10 is rediculously good. in my opinion as good as ZDP-189. if ground to a high edge, it takes a edge that will make cardboard wish it was never made. ZDP-189 does that to, doesnt seem as sharp.

S30V is good i know. well rounded steel. i like it, but i prefer VG-10 cause im spoiled
Click to expand...

Ditto... VG10 takes an edge that is hard to describe
 
OregonEdge said:
I think you answered your own question... the damascus one is the conversation piece and for light duty. The s30V one is for rolling up your sleeves and doing a lot of repetitive cutting. HEY, THEY'RE SMALL... Get BOTH!!! ;)
Click to expand...
I'm glad I could be of service to myself !! But seriously, thanks I'll get the s30v 1st and the damascus later. I do have my eye on the zdp mini cyclone as a work knife though.
 
My previous Damascus experience has been with Bear MGC blades - made up the road from me in Jacksonville, AL. They were earlier suggested as the source of the Leek's Damascus. I have a little experience with my month old Dam Leek that mirrors my Bear Dam Bowie experiences.

While my old Blur, re-sharpened now on a Spydie Sharpmaker, is a great tool to shave with, the Damascus blades are not so much. In fact, there is a fine line between enough pressure to shave and enough to produce excessive blood loss. They both will push through thin paper - but thicker paper and thin cardboard begins a familiar difference in use. The Damascus becomes like a micro-saw - and works best when pulled through the stock, sawlike, where my S30V knives, a Spydie Native and a Buck 110 will still 'push' through. The Spydie, at $40 at Wally World, is an everyday user. The Buck 'AG 110' is 'special' (Gotta get another one, so this one can become an EDC!).

I don't believe you'll ever get a Damascus blade as scarey sharp as 440/420 steel, much less the super S30V steel. Still, it is a conversation starter - and the edge is quite useful for some time - and then, easily re-edged. I can't say re-sharpened... they don't seem to ever be scarey sharp - but still, they are useful. I haven't used my Dam Leek enough to warrant attempting to resharpen it - it is still 'like new'. That Bear Bowie? well, I still don't know why I bought it... it is huge - and 'Made in Alabama' - and, it was on sale - $100 - great deal in $/lb of Damascus...

Stainz

PS Oddly, now that I have that 'Sharpmaker', my drawer of butter knives - the usual 'standard' steels - is shrinking - I can resharpen them easily. I didn't buy the Dam Leek for it's 'ultimate' blade - but for it's look! A standard Leek has a fine blade... and it is easily resharpened.
 
I have compared the two. Not going through any rigorous testing since
I still wanted to use them both when I finished.
I cut paper, cardboard, vegetables and some plastic both flimsy and hard.

The S30V holds an edge longer than the Damascus. I'm pretty
sure it would outlast anything else I have (I love my ATS34 knives though :( )

Like others have said, the beauty of the Damascus is it's attraction.
Probably the only reason I bought 5 of them.
Don't get me wrong, the S30V blade is a beauty too. I really like the
satin look instead of the shiny mirror look that so many knives have today.

My EDC knives actually (no, don't laugh) get a coating of light vegetable
oil, then I wipe it off. Usually oil once or twice a week. Been doing that
for years now without a problem.
The main reason I do this is that sometimes I cut up food with them.
I don't need an intake of teflon or rem-oil in my diet. :)
I always carry 2 or 3 knives every day. One for food, one for heavy
cutting, one for light cutting (sheeple friendly).

Whatever you choose you'll be happy with either one. If you want
it for sustained sharpness and over durability then get the S30V.
If you want it for show-and-tell then get a Damascus.

mike
 
2brothers said:
My EDC knives actually (no, don't laugh) get a coating of light vegetable
oil, then I wipe it off. Usually oil once or twice a week. Been doing that
for years now without a problem.
The main reason I do this is that sometimes I cut up food with them.
I don't need an intake of teflon or rem-oil in my diet. :)


mike
Click to expand...

I've been coating my blades with vegetable oil since I seen someone
post that here awhile back. Great idea. :thumbup:It may have been you Mike.
It makes great since and anyone that uses there knives for food preperation
should consider this. I'm sure teflon, 3-in-1, and rem-oil can't be to good for you.
 
Well, I never expect to use my EDC as a food prep tool. I can't carry too large a selection of knives, as I must leave room in my pockets for firearms, subminiature thermo-nuclear devices, and my wallet - with grocery coupons.

Last week, I finally cleaned my Spydie S30V Native - and, partly as another use of 'EVOO' (Thank you Rachel Rae!), it did get a coat of an edible oil before I used it to chop some marked down steaks for my beef stew. WOW! I guess I just need sharper kitchen knives... my homebrew Corian cutting boards have seriously dulled my old ones. Maybe it's just 'Spydie Sharpmaker' time!

I really doubt the petroleum based oils - and Teflon - have been bad for me... for me... for me...

Stainz
 
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