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Knife guides

Straight answers about Damascus steel, knife steels, sharpening and choosing the right knife, from the people who make them.

  • Real vs. fake Damascus steel: how to tell the difference

    Real Damascus steel is forge-welded from layers of different steels, so the pattern runs through the blade and shows on the spine and edge bevel. Fake Damascus is a single plain steel with the pattern laser-etched or printed on the surface, and it wears off.

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  • VG-10 vs. SG2 vs. AUS-10: which knife steel is best?

    SG2 holds an edge the longest (62-63 HRC) but is harder to sharpen. VG-10 (60-61 HRC) is the best all-round choice for most home cooks. AUS-10 (58-59 HRC) is tougher and easier to sharpen but dulls sooner.

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  • How to care for and sharpen a Damascus knife

    Hand wash a Damascus knife with warm soapy water, dry it immediately, cut on wood or soft plastic, hone it weekly and sharpen it on a whetstone at about 15 degrees per side every 6-12 months. Never put it in the dishwasher.

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