What Is Damascus Steel And German Steel?
What is Damascus Steel?
The origin of the name "Damascus Steel" is contentious: two Islamic scholars, Al-Kindi and Al-Biruni (from circa 800–873 CE), both wrote about swords and sword steels based on their appearance, the geographical location where they were produced or forged, or the name of the blacksmith. Both scholars also mention 'Damascene' or 'Damascus' to some extent when describing the swords.
Drawing on these references, there are three possible sources for the term Damascus in the context of steel:
- Al-Kindi called swords forged in Damascus in Siberia 'Damascene', but it is important to note that these swords were not described as having a wavy pattern on the surface of the steel.
- Al-Biruni refers to a swordsmith called Damasqui who made swords from crucible steel.
- In Arabic, the word 'damas' means 'watered', and Damascus blades are often described as having a water-like pattern on their surface.
The most common explanation is that the steel is named after Damascus, the capital of Syria and the largest city in the ancient Levant. It may refer either to swords made or sold directly in Damascus, or simply to the appearance of the typical patterns, by comparison with Damask fabrics, which are also named after Damascus.
What is German Steel?
German knives are usually made from stainless steel, which has a Rockwell hardness rating of 56–58. Stainless steel contains chromium, which lowers the Rockwell hardness rating. The benefit is a knife blade that resists corrosion and rust.
Cooks generally agree that German-style stainless steel knife blades are hardier than Japanese-style blades. There is less concern about chipping or breaking the blade of a German-style knife. Its durability means you can use it for more cutting and chopping tasks.
The softer characteristics of the steel still provide a sharp edge, but stainless steel requires more frequent honing and sharpening. The softer steel also makes the blade easier to sharpen—even though a stainless steel blade means that a German knife will lose its sharp edge more quickly than its Japanese counterpart, which is made from high-carbon steel.
