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Cookware

three questions about Damascus pattern knives

skyline | Aug 20, 201112:15 PM     12

I just KNOW the knife gurus here will have the answers to these. :-)

(1) I now have two knives with a Damascus pattern on the blade: a Shun Bob Kramer chef's knife and a Hattori HD nakiri, and notice that the pattern on the Shun is "embossed" (? right word? meaning you can feel the texture of the pattern with your fingertips), while the patterned Hattori blade is perfectly smooth (except for the engraved Japanese characters). Is the pattern process very different between the smooth and 'textured' Damascus blades, i.e., is it more involved/more expensive to produce a textured Damascus pattern than a smooth one? Or is it simply a matter of manufacturer preference a la esthetics and that's it?

(2) Is the wavy pattern on my little Shun Ken Onion knife considered "Damascus"? Unlike t he Shun Kramer, this one's pattern area is smooth (like the Hattori) but there is a very subtle ridge where the patterned area meets the smooth polished area. (btw there is nowhere near as much contrast in the pattern as its pics make it look, LOL)

http://ep.yimg.com/ca/I/chefknivestog...

(3) Is it correct to call knives "Damascus PATTERN knives", or simply "Damascus knives", when referring to whether the blade is plain or patterned? Because I used to think that "Damascus" referred only to a type of steel, e.g., a "Damascus knife" would mean a knife made of steel via the same process that the people of that city used to make it back in the Middle Ages. But maybe "Damascus knife" means something different nowadays?

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