It is true that damascus has no physical benefits, in fact it has some drawbacks, and is purely aesthetic. However, a company like Damasteel makes a very good steel for knife use being made of 2 modern steels that both have fairly good edge retention. One being RWL-34 which is more or less the same as CPM-154 and the second being an equivalent to 12C27.
It is actually a pattern welded steel, not technically damascus, which is a traditional steel making method that the Nordic people have been using for centuries.
That is just getting started. 20,000 to 50,000 is expensive. LOL.
I beat my 500 to 1000 dollar knives but Busse Combat knives are made for it as are Hinderers, for folders. Chris Reeve knives just can’t handle that abuse though. I was a Chris Reeve dealer so I know.
You can get a harder edge sandwiched between softer steel. This results in better edge retention with less chance of snapping the blade under hard use.
The hard edge between softer steel is often referred to as “san mai” and definitely works. My Japanese kitchen knives can attest to that. Spyderco and Falkniven have released several models with this method of construction in their blades. Some older axes are set up this way too.
I’m not certain that damascus works quite the same way with all the tiny layers though. I’d be interested to find out.
Well i have not owned a pair of boots since i was like 16 or something, leave that to the cowboys.
I do wish i could take away 36 years and be 16 again, or at least get the spine from back then.