jdm61
itinerant metal pounder
- Joined
- Aug 12, 2005
- Messages
- 47,357
i have made a fair bit of ladder damascus over the last 6 or 7 years and with "regular thickness" blades of say anywhere from .174 to .300, I didn't get that "shimmer" until I was well over 300 layers. I have made a knife or two from 180 layer steel and while it looked very nice, it just didn't "pop" like the 400 layer stuff. (I also discovered that for best effect with ladder, you had better plan on forging to general profile before pressing and then stock removing for the bevels so you don't distort the pattern in undesirable ways.) My question is would this apply to very thin steel like for a kitchen knife as the layers are thinner? The couple of thin blades that I have made utilized 350-400 layer steel that I already had made for general use on thicker knives. I just took it down to a thick 1/4 inch or so, pressed carefully and ground away the ridges. Do you have to go that fine for a thin piece of steel?