Author Archives: Mark Hayes

On a peg in my kitchen, hung by a leather thong tied in a loop, and sheaved in leather wet moulded to the blade, hangs a Damascus steel knife with a hard resin handle. The blade itself is about five and a half inches long, single edged, and extremely sharp. It has a weight to it that the average knife does not, not because Damascus steel is heavier than normal steel, it isn’t, but because the blunt edge is thicker an average knife you might otherwise find in your kitchen. A eighth of an inch of steel on the blunt edge honed down to a fine edge on the sharp. Continue reading →