How well do damascus steel Sebenzas hold up under hard use?

J

Joe Mamma

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Jan 7, 2004
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How well do damascus steel Sebenzas hold up under hard use? Or are they too expensive for people to use? Also, is any particular pattern of damascus steel better than any others? Thanks for your repsonses.

Joe Mamma
 
Some would argue that Damascus steel is superior to any steel period. Being layered steel gives strength where others fail. My EDC Sebenza has Devon Thomas's raindrop pattern stainless Damascus. I guess I haven't "torture tested" it, but this is the steel I prefer over others such as BG-42 or S30v. It seems to hold an outstanding edge.

I have another daily carry knife; a Tom Mayo medium TNT. It has a roses and vines pattern stainless Damascus blade. It gets used quite a bit. A fantastic knife and blade steel to boot. Give that Damascus a chance, I think you will come to like it a lot, regardless of pattern. When buying knives, Stainless Damascus is normally the first thing I'm looking for.

:)
 
I guess I have to disagree, any damascus steel is for looks. WHile it holds up fine for a very large percentage of tasks, acid and chemicals can attack and or remove the etch. I suppose stainless damascus may be more immune to checmical attack.

Otherwise my understanding is damascus would be a blend of chracteristics of the compenents. Since damascuss is not made with BG42 or s30v, then it will in general be inferior in some ways.
 
any1 got a pic of a "used" damascus blade cause all i ever see r pics of them brand new or babied...

any1 got a link or description of stainless damascus vs regular damascus.

which 1 holds up better under use?

i want to use my damascus, but i would be heart-broken if it got all jacked up and looked like doo-doo after doing so :(
 
I know what Chris's opinion is, as I asked him this very question.

He said that although it wasn't in his best interest to steer me away from a damascus blade for my Mnandi (makes more money that way), for a true user, he feels that the S30V is far superior in corrosion resistance, which is one of the most important features for blade performance, particularly in the pivot area, where the blade rarely gets maintained.
 
The Devin Thomas stainless damascus Steel is made for using the knife. IMHO it holds as long as S30V or maybe longer.

The Devin Thomas Hi-Constrast-Steel is a outstanding steel, too. But it´s made more for collecting as for using, because it needs more care.

I prefer the Hi-Contrast-Steel for my knives, but for hard using, i take my monosteel blades.



.....just my 0,02 $


darkblue
 
Damascus steel only requires more care in prevention of corrosion and rust, not really that much care is needed as some would think. IMHO, damascus steel is awesome as a using steel, if it is designed for that purpose. Properly forged and heat treated it's as good as anything out there is properly cared for.....carbon damascus, I haven't yet tried the stainless damascus.
 
We have a couple of (Devin Thomas) stainless damascus kitchen knives over at my house. They work very well, and still look good, and there aren't really any scratches in it. And I'm one of six kids, so these have definitely been used. If they work good on vegetables and fruit, I'm sure they'd be great for anything else. Oh, and they've been in the dishwasher many times.
 
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