Question on Damascus Shallot

tenman

tenman

Joined
Jun 17, 2006
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443
Did a bit of looking through the Kershaw sub-forum; saw several threads about the ZDP and S110v versions of the Shallot but didn't find much on the Damascus version, either I just couldn't find the threads or it doesn't seem to get as much attention the other two. Was wondering what the general consensus was on the Damascus Shallot- especially in comparison to the other versions. Own a Damascus Leek, really like it though it seems a bit slick to handle;that is my only real issue with it. The steel itself seems very good, if not mistaken it is a carbon based Damascus (5160, 15N20, and 52100 are all excellent carbon/tool steels). I know ZDP and s110v are high-end stainless, but I also know high quality carbon/tool steels are no slouch at taking/holding an edge. I know questions in regards to blade and steel performance are relative to several factors, but on the whole I was wondering how ZDP, s110v and the damascus used in this knife would compare.
 
Thanks for the link, I've seen the blems- that's the main reason I'm asking about them. Blem or not, this knife would be carried and used. In some ways, Damascus might even have an edge (no pun intended): if it get scratched up just sand it out a bit and re-etch it. Think I'm gonna buy one regardless, they are really nice looking blades and am certain it'll get sharp enough for my liking. I was asking more out of curiosity than anything, just looking for some feedback on this blade in particular: Any 1840DAM users out there :) ?
 
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Me.

Dress pants carry, light use only, cut up some fruit and paper, no cardboard yet.

Black shallot, with dam blade.

Works fine for the above uses, but then again I haven't really "used" it.
 
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