Adrian: Here are images of the Damascus steel billet I will use.
Pattern view... Please click on the image to view.
Overall billet view... Please click on the image to view.
Blocks of Amboyna Burl Please click on the image to view.
Mark's Foodie Blog
Category archives: Steel
Examples of Raw Material for Adrian
Written by on Dec. 4, 2014 in Chef Knives, Knifemaking, Steel.
Dan's Monster Chef Knife Part 4
Written by on April 18, 2013 in Chef Knives, Knifemaking, Heat Treating, Steel.
Next Up! Dan's Chef Knife Commission Part 5: Joining Bolster, Blade, & Handle.
Dan's Bohler Uddeholm 390 blade is then wrapped in stainless steel foil to protect the steel from oxidization during heat treating. The blade is then heat cycled to 1150 degrees C, much higher than other steels! Dan's blade is then quickly quenched using aluminum plates to ambient temperature. At this point the blade is dead hard and needs to be tempered for a few hours at a designated temperature to bring the blade to the proper hardness.
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Here is the blade after the foil was ...
On The Hunt For The Best Steel
Written by on April 4, 2012 in Chef Knives, Knifemaking, Edge Holding, Steel.
Its hard enough on a Chef to have to chop all day. Stopping to steel or worse yet resharpen a knife robs important time from the Chef that could be used in more productive ways. In the trade the ability of the chef knife to stay sharp is known as edge holding ability. Edge holding ability is created by the recipe of ingredients that make up the steel. Yup knife makers cook but in a different way! Common additives to the base iron of steel include Carbon, Chrome, Silicon, Manganese, Nickel, Molybdenum, Cobalt, Tungsten and Vanadium. Some help with corrosion ...