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Our kitchen knives accomplish accustomed acid and slicing in the kitchen beneath arresting as able-bodied as carrying attention so that you can get the a lot of out of your ingredients.  Without revealing the exact components of the steel, there is no scientific way to kitchen knives test it. This is because testing, real scientific metallurgy must have as its basis the knowledge of the steel alloy components and method of manufacture as well as all the properties, mechanical and exposure that the steel has or will be exposed to.

We've got a great stone maker, perhaps from the orient, and he has magical skills bestowed upon him because his great (a few more greats) ancestor made a samurai Damascus steel knives sword out of steel way back in the 17th century, so he knows about these things. And he is willing to create stones for us. This does not mean that pattern welded Damascus is not usable, it can be made very well, but it is not the choice of users who demand hardness, corrosion resistance, toughness, wear resistance, and fracture resistance, like military, police, or professionals.

We have seen a lot of makers that will work with any steel that they can get their hands on. I like to work with just the three for now, as I know them really well, Damascus pocket knives as to what they can and can't do, how thick or thin they need to be for a certain application, and the suppliers that give me the best steel to start with. For more information, please visit our site https://www.mysmithonlinestudio.com/