Why Chefs Love Damascus Steel

29th Jun 2017

Since ancient times, Damascus steel has developed a profound reputation for its unparalleled strength, super-ability to maintain a sharp edge, and fluid flexibility. Blades forged with Damascus steel can split a feather in midair or slice delicate foods with precision and finesse. Chefs choose kitchen knives crafted with Damascus steel because of reliable blade performance and resistance to shattering. The edges of the Damascus steel knives remain sharp for prolonged periods compared to alternative steel styles and require less maintenance and sharpening. More than this, the wavy mottled pattern of multiple metals weaving together are inspiring to look at and represent the ancient innovations of weaponry and domination.

The word “Damascus” goes back to medieval western cultures and refers to an earlier style of craftsmanship that first emerged in India around 300 B.C. This craftsmanship was prolific at the time, and was likely named for the region that made it famous. Historical references to Damascus steel are prevalent until the mid eighteenth century, at which point they completely disappeared. Historians attribute this to the secrecy surrounding the specific techniques used to create this mysterious metal.

The mystery remained until two metallurgists at Stanford University, used modern metal forging techniques in an attempt to create a superplastic and published their findings in 1980. Now, modern day Damascus steel is forged with a variety of metal blends, chosen by the metal workers, based on the future purpose of the blade.

All over the world, chefs and knife enthusiasts celebrate this modern recreation of an ancient tradition. Despite, its several century hiatus, Damascus is back, and in full force, as manufacturers like Restaurantware celebrate the tradition with specialty knives for chefs forged with Damascus steel. He who wields Damascus will enjoy agility, precision, and shatter-proof security in their cutting endeavors to come.