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Functional handmade kitchen knives

Stainless Damascus Knife Set

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Stainless Damascus Knife Set

0.00
sold out

#219

3 piece stainless damascus knife set with stabilised elm burl handles.

The larger knife is a 210mm European style chef knife in Damasteel Vinland. It is an allround knife that can be used for most tasks in the kitchen.

The blade is hardened to a high hardness of 63-64HRC and therefore this knife should not be used to cut bone or other hard materials as it could chip.

The medium sized is a 145mm paring knife. It is used for the tasks where the chef knife is too large. The hardness is measured to 61HRC.

The last one is an oyster knife. It is only sharpened on one side and in the tip area only. The blade has been hardened to around 58-59 HRC to favour toughness over edge retention.

Blade

The blades has a convex grind and is tapered from the bolster to the tip. The spine has been rounded to make the knife comfortable to use with a pinch grip. 

Steel: Damasteel Vinland and Rose (for the oyster knife)

This steel is made by a small company in Sweden called Damasteel (www.damasteel.se). It is composed of two different powder metallurgy steels in alternating layers. It has a good corrosion resistance and superior edge sharpness and toughness. It is an excellent steel for knives and beautiful too.

After grinding and finishing the blade it is etched in muriatic acid. The acid only affects one of the steel types and eats away a bit of material form that and also colors it dark grey. Depending on how much the blade is etched, you can feel the small amount of material that has been removed when running your fingers over the blade.


The blade has been heat treated inhouse in a PID controlled furnace at 1100°C and quenched between aluminium plates. This is followed by deep freezing in dry ice and  a tempering cycle in a PID controlled oven to adjust the hardness..


Handle

Material: Stabilised Elm Burl

In the nineties, most of the northern European Elm trees died due to the Elm disease. The wood for these knives come from a huge burl that was salvaged back then.

The burl wood is quite porous and has been stabilised with epoxy to make it more resistant to moisture. 

Maintenance

The handle is treated with Danish Oil, a hardening wood oil.

If the handle gets rough surface with use it is a good idea to give it a new coat of oil. A hardening oil is the best, but beeswax and other wood oils can be used. Ask at the local knife shop.

The blades are quite stain resistant and should not need special care, except sharpening.

Add To Cart

#219

3 piece stainless damascus knife set with stabilised elm burl handles.

The larger knife is a 210mm European style chef knife in Damasteel Vinland. It is an allround knife that can be used for most tasks in the kitchen.

The blade is hardened to a high hardness of 63-64HRC and therefore this knife should not be used to cut bone or other hard materials as it could chip.

The medium sized is a 145mm paring knife. It is used for the tasks where the chef knife is too large. The hardness is measured to 61HRC.

The last one is an oyster knife. It is only sharpened on one side and in the tip area only. The blade has been hardened to around 58-59 HRC to favour toughness over edge retention.

Blade

The blades has a convex grind and is tapered from the bolster to the tip. The spine has been rounded to make the knife comfortable to use with a pinch grip. 

Steel: Damasteel Vinland and Rose (for the oyster knife)

This steel is made by a small company in Sweden called Damasteel (www.damasteel.se). It is composed of two different powder metallurgy steels in alternating layers. It has a good corrosion resistance and superior edge sharpness and toughness. It is an excellent steel for knives and beautiful too.

After grinding and finishing the blade it is etched in muriatic acid. The acid only affects one of the steel types and eats away a bit of material form that and also colors it dark grey. Depending on how much the blade is etched, you can feel the small amount of material that has been removed when running your fingers over the blade.


The blade has been heat treated inhouse in a PID controlled furnace at 1100°C and quenched between aluminium plates. This is followed by deep freezing in dry ice and  a tempering cycle in a PID controlled oven to adjust the hardness..


Handle

Material: Stabilised Elm Burl

In the nineties, most of the northern European Elm trees died due to the Elm disease. The wood for these knives come from a huge burl that was salvaged back then.

The burl wood is quite porous and has been stabilised with epoxy to make it more resistant to moisture. 

Maintenance

The handle is treated with Danish Oil, a hardening wood oil.

If the handle gets rough surface with use it is a good idea to give it a new coat of oil. A hardening oil is the best, but beeswax and other wood oils can be used. Ask at the local knife shop.

The blades are quite stain resistant and should not need special care, except sharpening.