Like any beautiful metal, Damascus steel looks even lovelier when it’s polished. If you have a Damascus steel bracelet or ring, you should polish it once a week if you’re wearing it often. For items you do not use regularly, or simply display as a decoration, take care to polish it every couple months so that dirt and dust do not build up on the surface. To polish, use a soft, non-abrasive polishing cloth. For rings and other jewelry, you can use a dab of whitening toothpaste to gently polish the surface. Be sure to dry your Damascus steel quickly with a soft cloth, and take care not to leave water on the surface. Like any metal, water on the surface of your Damascus steel can lead to rust.
Clean it promptly
If you have a Damascus steel kitchen or hunting knife, chances are you love using it. That’s wonderful – Damascus steel is as functional as it is beautiful, so we support using and loving it! That said, it’s important to clean your blade quickly after use. Leaving food or other organic materials on your knife can lead to rusting. Cleanse with gentle dish soap and warm water, and promptly dry the blade with a soft cloth.
Oil a blade or sword
If your Damascus steel blades or swords are for decorative purposes, you want to keep them looking their best for years to come. Oiling a Damascus steel blade can give it a rich luster that will do justice to its natural, gorgeous pattern. Take care to oil your steel blade once a year if they’re decorative.
Damascus steel is some of the world’s highest quality metal, but that doesn’t mean it is immune to dulling. Like any good knife or blade, your Damascus steel will need sharpening regularly depending on use. That said, if you’re inexperienced in sharpening, you may want to have this done by a professional. Damascus steel doesn’t need constant sharpening, so it’s worth the investment once in a while.
Joan Ramos says
Reed Albright says
I’ve found, as a professional Chef, that my Damascus blades, especially my Japanese Kiritsuke, are the best knives on the planet. Here, I will not get into metal types or structures, but here are some observations. The core of my particular Damascus knives are between 63 to 68 Rockwell hardness. They hold an edge that razorblades only wish they had! Quick regular honing with a steel or good porcelain rod are necessary but simple. If an edge actually becomes dull, they are a bit more difficult to bring back, requiring patient, precision work with several good stones. Also, cutting citrus, chiles or other acidic items leads to an interesting and almost instant form of bluing that takes away a high polish, yet allows one to see the TRULY interesting patterns of high quality Damascus high carbon steel. When cutting anything, constantly wipe the knife with a soft, absorbent cotton towel about every vegetable or four to five cuts in meat or fish. When finished with prep work, wash it in warm soapy water and dry it immediately and completely, then oil it with a natural, non-toxic cooking grade lubricant. NEVER use bleach on any high-carbon blade!