Using Damascus Knives

J

jvan

Joined
Apr 19, 2006
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I have a couple of Damascus blade knives and am wondering if there is any special care to be taken with them. They will be sharpened on a Sharpmaker and the blades will be oiled as are my other knives, beyond this does Damascus require anything else? TIA.
 
My stainless Damascus knives need little care. My Carbon Damascus blades need more or less continuous cleaning and oiling. I cut a steak with the C/D blade, and it (not the steak) turned black. This was at a bladesmith banquet. Seems I was the only one there using Damascus to actually cut food. Now I know why.
 
tiguy7 said:
My stainless Damascus knives need little care. My Carbon Damascus blades need more or less continuous cleaning and oiling. I cut a steak with the C/D blade, and it (not the steak) turned black. This was at a bladesmith banquet. Seems I was the only one there using Damascus to actually cut food. Now I know why.
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Some carbon steels will darken with use. Not a defect, and does not interfere with the utility of the blade. In fact, the darkening is a result of oxidation (not rust) and actually makes the steel slightly resistant to rusting; a good thing. Darkening also makes some Damascus blades show their layers more clearly, which I happen to like.

Just keep your blades clean and coated with a thin layer of the oil or wax polish of your choice. Your blades will be fine.
 
When my blade darkened, it lost contrast. I had to renew the clarity with some 4/0 sand paper. Last I heard rust is a major type of oxidation. Is there any blade coating oil that doesn't affect the taste or edibility of steak?
 
MY experiance eating with a damascus blade was very similary, besides the darkning I also tasted a metalic flavor with every bite. I just stopped using that blade for food. As far as care oil seems to take care of any rust, you just need to oil it every day after use.
 
I would use ceramic or natural stones on real Damascus. Avoid using diamond hones or sharpening steels.
 
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