Boker Damascus
Are the Boker damascus knife series knives really damascus?
I’m looking for a knew knife. A good one, but under 100$. I recently learned about damascus blades, and I’d like a damascus knife, considering that it’s supposed to be harder and stronger and keep a good edge. And Boker has a series of knives that are suposed to be genuine 37 layer damascus. I can’t find many reviews of the knife I like (The Boker Senior), but one review said that it’s a really good quality knife and a very good buy, while another said that the damascus is fake. Does anybody know, or could anybody find out? Thanks.
Simple answer is yes and no.
Yes, because whatever is today called Damascus Steel, that’s what Boker uses in their knives. And many other makers as well.
Modern damascus steel is made by forging several pieces(that’s your number of layers) of steel together. To give colored pattern, different steels are forged. To make matters simple, you just fold the piece of steel, forge it into solid piece, fold again…
On the other hand, historical references and mythical properties of that, old version Damascus are very different from that of today. The pattern on the traditional damascus was because of carbon, very high content of carbon, plus forging. could give more patterning.
If you want more details look up the word wootz, that is today’s version, or replication of the traditional damascus.
Although, the truth is the traditional damascus can’t really compete with modern steels. Back then centuries ago it was good, but today it’s a different story. Plus most of the things about it are myths, not facts.
As for the performance of modern Damascus steel, it’s not good as far as knife cutting goes. That stuff is made for looks, not for much of a function. I own several Damascus blades and some of them can’t really be sharpened, the steel is layering too fast.
On the other hand, clad or laminated Damascus is fine. That is, hard steel core jacketed in softer Damascus steel layers. Looks good, protects the core, gives some flexibility to the knife.
Few kitchen knives I have are like that and I have nothing but positive impressions.
http://zknives.com/knives/kitchen/ktknv/watanabe/watanabesjka300.shtml
http://zknives.com/knives/kitchen/ktknv/aritsugu/aritsuguygb300wp.shtml
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