Damascus steel knives are among the highest quality knives in kitchens around the world. Star chefs and amateur cooks swear by the high-quality knives, which impress with their functionality, excellent sharpness and aesthetics. But what actually distinguishes these special knives and what distinguishes them from other kitchen knives?
The Damascus knife is made of Damascus steel, which is why it is also known as a "Damascus knife". Damascus steel consists of several layers of soft and hard iron that are welded together. This results in a very high degree of hardness and the appropriate processing of the resulting blade gives the knife its remarkable sharpness.
In order to obtain high-quality damask knives, the steel must be etched. Experts refer to this process as "damascene". The biggest effort in making this knife is folding the steel. For this purpose, the types of iron are heated and hammered out. The package that is created is then severed lengthwise and crosswise, welded again and then hammered out again. The folding technique gives the high-quality kitchen knife its characteristic hardness. Depending on the knife, there can be up to 1,000 layers that are folded, welded and hammered out. The folding process creates a unique grain, which stands for the traditional production of kitchen knives from Damascus steel.
This is characteristic of damask knives
These properties and features are typical of a Damascus steel knife:
- The blade has a beautiful and unique grain
- The blade is flexible, but at the same time very stable
- High-quality knives made of Damascus steel are handcrafted
- The blade is usually relatively wide
Notice: The term "damascus knife" is not a protected term. Therefore, care is required, because companies are allowed to call knives of inferior quality Damascus knives.
For a high-quality kitchen knife made of Damascus steel, the minimum number of layers is 150. During production, the steel is heated to at least 1,200 degrees Celsius. Only then can the steel be processed in a professional manner. This type of production is unique and characterizes the high-quality knives at Messervertrieb ROTTNER Damascus knife — hand-forged!
The advantages of Damascus knives
The advantages include the extreme sharpness of the blade and the possibility of easy re-sharpening. But the knife has other advantages:
- Durable
- Very good cutting results
- Extremely sharp blade
- Very hard but flexible knife blade
After each use you should clean the knife thoroughly. To do this, use a damp cloth with a mild detergent and rub it over the handle and the knife blade. After rinsing, dry the kitchen knife thoroughly. A soft microfiber cloth is suitable for this. Then rub the blade and the wooden handle with a little oil to protect the knife.
Danger: You should never put damask knives in the dishwasher, as the temperature differences can cause the nature of the steel to change. In addition, the often very aggressive detergents can attack the blade. And the handle could also be damaged.
Since Damascus knives are not rustproof, rusting can occur. However, you can ensure that the blade is not exposed to this danger. Therefore, clean the knife by hand and dry it thoroughly. The subsequent rubbing of the blade prevents the formation of rust.
Store the high-quality Damascus steel kitchen knife on a magnetic strip or in a knife block. Don't put it in the kitchen drawer or in a leather case. The salts used in tanning can damage the blade and promote the formation of rust.
If there is some rust film on the blade, remove it with a rust eraser. Use of the eraser may leave small marks on the blade, but these can be
