Sharpening Damascus Steel and stone questions.

[dta116]

I question the procedure for sharpening Damascus steels. I am told diamond is a bad choice for these steels (usually 1058 & 15n20). I am also told the edges are usually only hardened about 1/4" from the edge so the assumption is that diamond will take off too much steel unnecessarily.
Also that most knives are hardened in the same manner which I also question.

Natural stones are recommended.

This procedure has not been researched by me but since it came up I think we all need answers.

I personally use diamond on my harder steels. otherwise I would be forever trying to sharpen a S30 or 3v blade (even D2).

I hope this will begin a healthy debate on sharpening newer steels with modern stones but the main question still remains; what is the best material to use for a Damascus edge.

Thanks for your interest and replies.

Dave

 

[eKretz]

Dave, told by who? I think how far from the edge the steel is hard really depends on the specific knife and the heat treat performed - they aren't all going to be the same. I personally don't see why they should be sharpened differently than any other knife. Having quite a few pattern welded steel knives I sharpen them no different than any other carbon steel knife I own. Most knives I like to sharpen on Shapton stones, unless they are alloys with lots of carbides, in which case I will definitely use diamond and/or CBN. I also commonly use diamond stones for initial bevel setting of all new knives if they are at a way too steep angle from the factory.

 

[Ernie1980]

I have used diamonds to sharpen all of my knives at one time or another, and see no reason why diamonds aren't good for Damascus. They will sharpen quickly and only take off as much steel as you want. I treat Damascus blades the same way as all my other blades both in sharpening and use.
As for the differential hardening, you typically see that on carbon blades with a Harmon line not a Damascus blade.

 

[Obsessed with Edges]

As with any stone, the only way to take off too much steel is to use a grit that's too coarse for the task, OR using many more grinding passes than are needed for the task; inexperience and inconsistent technique are usually responsible for that. Diamonds are more aggressive, but that means the same job can still be done with diamond at a relatively finer grit, and with fewer strokes, than might be done with other abrasive types. There's nothing about diamond that'd make it inappropriate for damascus; just in how it's applied to the job. If concerned about removing too much metal, just go with a Fine/EF diamond, if that's what's available or if you prefer it over other abrasive types. As others have mentioned, I've also used a diamond hone for most any steel, including 1095, CV, simple stainless like 420HC, and at least one damascus folder from Buck Knives. I often prefer using diamond anyway, because it cuts so cleanly at a very, very light touch (essential with diamond hones) and minimizes burring issues that can be worse with less efficient abrasives.

I'm sure the damascus can be sharpened with other stones, having said all the above. There's no harm in trying different options to see what the steel responds to best. And even that will be something that takes time to fully figure out, as the technique used with each type will eventually be the biggest determining factor in how well it works. For example, if one's habits are built around the heavy-pressure grinding used with some oil stones, using the same technique on a diamond hone will be counterproductive to good results and bad for the hone as well. And that kind of heavy grinding technique incorrectly applied to diamond hones is likely responsible for the 'removes too much metal' perception many have about them. The mindset for sharpening on diamond is therefore different, and must be adapted to; mainly in using much lighter pressure and fewer strokes to achieve similar results. Results always, always get better with improving technique and skill over time, so it's best not to write off any option too soon.


David

 

[cbwx34]

dta116: I'm with others here.. I think you've been given misinformation. Even the steels you mentioned (1058 & 15n20) don't seem accurate (but I'm by no means an authority in this area... just what I've read), and that they're only hardened "1/4 in. from the edge"... unless you have a specific knife in mind?

That being said, there's no issue using diamonds on Damascus... I've done it, and there's tons of example on the interweb. As OwE said, if excessive metal removal is a concern, just use a finer stone to begin with, good technique, and (as always) light pressure with diamonds.