A Blessing In The Kitchen
Posted in kitchen, Uncategorized on 06/29/2011 05:14 pm by admin
Damascus Steel, or Damast Steel (as it is sometimes called), was first forged in the Middle East region between 1100 and 1700AD. It was originally used to make swords' and daggers' blades. It is thought that the Damascus steel, originally called Wootz steel, originated in Sri Lanka and India around the 3rd century. Later on it was discovered that it actually originated in China before the new era, about 300BC. It was then was brought to the middle east and formed into blades and swords.
The characteristics of the Damascus Steel in the blades, made them so hard, that they would cut through the weaker European metal blades of the time, making them very valuable. Around the 17th century, the technique of forging the Damascus or Wootz Steel was lost. Till today the exact recipe of the metals used to create the Damast Ingots that were used for forging the historical knives is unknown.
Today the term Damascus or Damast is used for blades with a visible grain pattern. It is a blade formed of Steel, Cadmium, Carbon and Iron (and other elements as Chromium and Vanadium and so on...). There are copies of blades formed with visible patterns, but they are etched on the metal instead of forge layering for strength and flexibility of the blade. The real Damascus Blades are forged and folded and the steel is grinded and polished specifically to expose the layers of Iron in the steel blade.
Today most Damascus Steel blades are used in kitchen knives and Chef Knives, and some in pocket knives.
How to Use a Chef's Knife
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