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Daikataro t1_j22wpo9 wrote

Damascus steel is a fucking nightmare.

It looks cool. No argument there.

However, it doesn't hold an edge as well as carbon or stainless steel, dulls and rusts very easily and requires a lot of babysitting to remain pristine.

My personal suggestion is a Victorinox chef knife. Bought one like 2 years ago and it's a great workhorse. A simple, heavy, sharp chef knife that gets the job done, resistant to everything, that requires hand washing and that's that.

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cherlin t1_j230erw wrote

Damascus steel has nothing to do with edge retention. You can have fully stainless, or fully reactive (carbon steel) Damascus. Vg10 (this knife) is a stainless with pretty good edge retention, but not my favorite steel.

Damascus is just a way of folding the steel and then using acid to etch out the various layers though, has nothing to do with what type of steel it is or how the knife performs, purely cosmetic.

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