maybe a stupid question but

G

gary250582

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Aug 7, 2013
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Hi im new to the art of knife making and my knowledge of steel isnt good I really like the look of damascus but is it a perfectly good metal to use for a chef knife or is it more for decorative pieces that are not used as much im sorry if this has been asked befor I have tried to find a similar thread but have been struggling also where can I get the stuff in the uk another thing ive been struggling with.
Thanks for you time
Gary
 
Since you are in the UK, I would suggest you go on Workshop Heaven's website and look at the Hitachi Steels they carry.
You can get blue and white paper steel. These will make some of the very best chef's knives.
They have suminagashi, which is a damascus side on a white steel core. This makes one of the nicest knives you will ever use.
For a classic soft iron side knife, like a yanagi-ba, use the Hitachi white or blue core laminated steel.
Of course, you can use these steels to make western style knives, too. Whatever you make will be a wonderful knife if the geometry is right and the HT is done well.
http://www.workshopheaven.com/tools/steel_billets.html

Dictum, in Germany, has more of this type steel and also blade blanks and handles.
http://www.mehr-als-werkzeug.de/category/Staehle-3624_3628.htm
 
Good damascus is good.

The stuff from India and those at the same price, I'd avoid.


For kitchen ware check out stainless damascus.


Join British Blades forum for the best info on local sources.



Damascus is at least 15x times more expensive than mono steel.

Try a simple carbon steel for your first knives.
 
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