Your top 3 steels and why?
- Thread starter gra_farmer
- Start date
-
Hey Guest, Early bird pricing on the Summer Moot (21st July - 2nd August) available until March 31st, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
Completely understand your thoughts on these, at for O1, it is a given that it rusts, but in my experience it is much better at resisting rust than the 10XX series, with 52100 being better still in all aspects. But there is a simple joy in O1 that will stand the test of time.
In relation to S30v, in my experience, like yours, it does not want to take or hold a hair whittling edge, like Vg10. But the rough working edge does really last.
Just to add interest, carbon or stainless for detailed whittling?
No I haven't, I don't know why, but I have never had a chance to try a Damascus blade......must try one....
Mainly aesthetic pal.
Most I have used are 1080 folded with 15n20 etc.
So you get the good and bad in both steels.
Cowry x etc are ridiculous price wise so have no experience
My 1095 izula performed different to the Damascus,the Damascus had a nice toothy edge which suited me more in some applications.
Some years back, an AE Damascus blade was sent on a pass around on British Blades forum. I used it and was impressed. Certainly no issues with that one from anyone.
I'm not against Damascus,dont get me wrong I like it.
I guess a lot of people I have spoken to historically think it's some kind of mythical stuff
I don't know anything about steel, had a Mora or two, seemed a bit hard to get sharp when it was blunt. Got a TBS BOAR in K720 and it's a dream in terms of sharpness. When I got it first I had a nick in it but that seems to have vanished now. Stropping after use and it's extremely sharp again and again
I have a set of Myiabi Birchwoid kitchen knives.
They have a core of some high tech steel, and clad in Damascus.
Looks good. Zero added function though, the Damascus.
Love them still, second best kitchen knives we have.
Why is nobody doing a Damascus from Carbon steel and Stainless?
Oxidise the carbonsteel - would look spectacular!
They have a core of some high tech steel, and clad in Damascus.
Looks good. Zero added function though, the Damascus.
Love them still, second best kitchen knives we have.
Why is nobody doing a Damascus from Carbon steel and Stainless?
Oxidise the carbonsteel - would look spectacular!
