Sharpen Damascus Knife with Waterstone only

The name of the Damascene knife leans against the Syrian capital Damascus. It was the historic trading center for the steel grades needed for forging the mixing blades, also known as damascus blades. For sharpening, waterstones are used to maintain the edge retention.

Structure and structure of the blades

The key difference between "normal" knives and Damascus knives lies in the manufacturing process. Unlike other types of knives, Damaszener knives, also known as damascus knives, combine different types of steel and raw materials.

Flowing margins to the normal refined steels arise when the damascening combination and folding technique is used in forging, where all steels consist of the same raw material. With regard to sharpening, all types of knives remain the same: only the outwardly outstanding cutting steel determines the sharpness of the blade.

Depending on the number of superimposed and folded steel layers, the hardness and elasticity of the knife is formed. Inferior Damascus knives often have only two metals involved, from which the blade is also ground. It tends to bluntly dull, as the different properties often form a susceptible to stability contrast. Mono steel cutting edges or at least three-layered blade cutters are characterized by good damask knives.

Mechanical and optical properties

The balance between hardness and elasticity is individually controlled by the mixture and processing. The main task in the forging process is the removal of polluting ingredients and air pockets.

A typical optical feature of the Damascus knife are ornamental structures on the blade edges. Material dyeing and etching create reliefs and decorative textures. They are of no relevance to the stability and grindability of the knife.

Most included mono-steel blades

Sharpening a damascus knife is like sanding a knife in a conventional single-layer alloy mold. Apart from a few low-priced products, the Damascus knives should only be sanded on a Japanese waterstone.

To protect ornaments and ornaments on the blade edges, it is recommended to mask during the sanding process. The majority of high-quality kitchen knives with Damascus production technology are today produced with a monostrand blade.

Tips & Tricks

Like all other knives, Damascus knives never belong in the dishwasher. Clean your Damascus knife by wiping with a sponge or rag in the direction of the cutting edge. A drop of detergent helps to dissolve fat. Then polish your knives dry.

Video Board: How to Sharpen a Knife on a Wet Stone - How to Get an Extremely Sharp Knife