- Check out how I make a Damascus kitchen knife in the slideshow at the bottom of this page -
 |  |  |
|---|---|---|
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
 |  |  |
How a Damascus Kitchen Knife is Made
Click on image below to start slide show
This is the initial stack of 17 alternating layers of a nickle alloyed, Swedish bandsaw steel, and the high carbon tool steel that I use. (15n20 and 1095). The dimensions of the billet is 1.5"x1.5"x3". It is tacked together and ready for forge-welding.
I'm using metallurgical coke (green coal baked to remove impurities that could contaminate the steel) in my coal forge with a heavy duty blower. This reaches temperatures in excess of 2500F. Tending a traditional coal forge is an art of its own, and more work than other means, but the versatility and reliability is unmatched to this day.
This is the initial stack of 17 alternating layers of a nickle alloyed, Swedish bandsaw steel, and the high carbon tool steel that I use. (15n20 and 1095). The dimensions of the billet is 1.5"x1.5"x3". It is tacked together and ready for forge-welding.