Damascus, also called pattern-welded steel is becoming more and more popular in the knifemaking world. Its swirling patterns make the Damascus steel very aesthetically pleasing and unique. Damascus steel is typically made out of various grades of high-carbon steel. But what about stainless steel?
Can You Make Damascus Out of Stainless Steel?
You can make Damascus out of stainless steel but you have to heat treat it very precisely. However, stainless steel is typically harder to forge than carbon steel. Note that Stainless Damascus is generally not recommended for knife-making due to possible delamination or cracking.
Knowing the intended use is extremely important before you decide to make this project. By the end of the article, you will have a great understanding of Damascus stainless steel, what combinations should you use, and its usage in knifemaking.
Introduction to Damascus Stainless Steel
Before we move on to the possible combinations, the process itself, and the benefits of stainless steel Damascus, we first have to understand the basics. What is Damascus? What makes it so unique and popular? What are the benefits of using stainless steel to make Damascus? These are some of the questions we must answer.
Damascus Steel
Damascus steel was originally a unique forging technique utilized by Middle Eastern and Near East swordsmiths. Some evidence suggests it dates from 300 B.C., however, the first mentions of this well-known date back to between 300 and 500 A.D. Swords made of Damascus steel soon became popular legends that spread throughout the world.
You will recognize Damascus steel by its beautiful swirling patterns on the blade. Thanks to the two Stanford University scientists, a similar way of creating Damascus steel was discovered. I say similar because they have added their own specialty along the way. Now we know that Damascus steel is not a pure metal but is typically a combination of different types of steel.
Note that the making of modern Damascus steel is still an art. From setting the precise temperatures for forging, shaping, and heat-treating to selecting the proper steel with the proper alloys makes this process is both labor-intensive and expensive.
Stainless Steel
Stainless steel is a common term that refers to a variety of steel types. It is made from iron and carbon through a two-step process. The addition of alloying elements like chromium and nickel is what makes it different from standard high-carbon steel.
One of the greatest advantages of stainless steel is corrosion resistance. Namely, when chromium is mixed with steel, it forms chromium oxide which protects the surface from air and rust. Depending on the application or environment, chromium is added in different quantities ranging from 10.5 to 30%.
In terms of bladesmithing purposes, there are a few popular categories of stainless steel, including:
- 300 series
- 400 series
- AUS series
- CPM SxxV series
- VG series
Since most of you are probably interested in knifemaking, you should know that stainless steel is usually made out of martensitic or ferritic steel. To make a hard knife with good edge retention, steel must have a high amount of carbon to achieve such properties. Some of the most popular grades include 420, 440, 302, 304, 316, VG1, and VG10.
Stainless steel is the most represented among kitchen knives because it can remain humid for a long time. Another reason is that a kitchen knife typically doesn’t need to be as sturdy as a hunting knife for example. Rather, they have to be hard and sharp. However, they have to be sharpened more frequently to remain sharp enough for use.
Alloy Combinations for Making Stainless Steel Damascus
Now that we know that making Damascus out of stainless steel is possible, let’s which combination should you use in the process.
Throughout a couple of years, I have found that these 3 combinations are excellent for making Damascus stainless steel billets:
- 316 and 304
- 440c and 302
- AEB-L and 304
316 and 304 stainless steel combination
304 stainless steel is commonly present in kitchen equipment and industrial applications. It is also one of the most widely used stainless steel. 304 stainless steel offers good corrosion resistance. In terms of Damascus making, 304 is readily welded by the most common methods. Good news.
However, 304 is extra-low carbon steel which is not great for knife-making purposes. 304 stainless steel is also difficult to drill and grind and will not take an edge. It also requires a complicated heat-treating process.
On the other hand, 316 stainless steel has better corrosion resistance and strength at elevated temperatures, thanks to molybdenum. This makes the steel convenient for applications such as valves, pumps, and marine applications. Again, not good for knifemaking purposes.
440c and 302 stainless steel combination
302 stainless steel contains more carbon content than 302. It contains 8% nickel and 18% of chromium. This grade of steel is mainly used by manufacturers of conical compression springs. 302 stainless steel is resistant to acids, chemicals, and solvents. It is usually found in spring form.
Note that there is a big difference between 440a, 440b, and 440c. The first two are softer grades of 440 steel and they don’t hold the edge nearly as well as 440c. This is why most factories them for production knives. 440 c is too expensive for this process. 440c is much better steel for knife making.
AEB-L and 304 stainless steel combination
This is by far, my favorite combination for making Damascus stainless steel blades. First, you have AEB-L stainless steel, which has a unique combination of edge retention, toughness, and ease of sharpening.
Note that the last one is not so common among stainless steel. To have a better understanding of its benefits, you have to know that carbides are what give stainless steel its edge retention capabilities.
What AEB-L separates from other grades is that it forms tiny carbides during the heat treatment and has a fine grain structure. Since carbides are tiny, they are much easier to sharpen, and since the grain is very fine, toughness and edge stability increase.
You may hear that this steel is very similar to 440a and 440b, but that is actually not the case. The only similarity between these two is carbon content. AEB-L has much less chromium by weight (12.8%) compared to 440a and 440b (16-17%).
In the video below you can see this combination of steel in the action.
5 Popular Steels for Making Damascus Stainless Kitchen Knives
As you already know, you need to have at least one high-carbon steel to make Damascus steel. It can be stainless or non-stainless, the point is that it must have a high enough carbon amount. High carbon non-stainless knives are known for their sharp edges while stainless steel knives are renowned for having excellent corrosion resistance.
Note that stainless steel is not recommended for making heavy-duty knives due to its inferior strength. Kitchen knives have to be hard and sharp which makes stainless steel an ideal choice. They don’t have to be as sturdy as other types of knives.
These are the 5 most common options:
- VG1 stainless steel
- VG2 stainless steel
- VG10 stainless steel
- AUS8 stainless steel
- AUS10 stainless steel
1: VG1 stainless steel
This is a Japanese steel that is primarily stainless steel but it also contains a higher carbon content than other VG steels. VG1 was the predecessor to VG10. It is well-known for being extremely sharp and producing great edges. However, it lacks the addition of vanadium and cobalt, which means knives made from this steel are more prone to corrosion and chipping.
2: VG2 stainless steel
VG2 is a Takefu Special Steel Company product. It is hard stainless steel (62 HRC). Note that the carbon content is lower than VG10 and VG1, but on the other hand, its combination with chromium, copper, and nickel makes it very corrosive-resistant.
3: VG10 stainless steel
VG10 is stainless steel combined with a specific series of carbon, cobalt, chromium, and vanadium. This combination makes it free from oxidation and extremely hard (60-62 HRC). It is also known for holding an extremely sharp edge. This steel is my favorite choice. If I had to choose one steel to work with, it would be this one.
4: AUS8 stainless steel
AUS8 is Japanese steel produced by Aichi Foundry and it is typically considered to be medium-level steel when compared to VG10 or AUS10. AUS8 has a high carbon content which makes it very hard. On the other side, this steel is also known for requiring more often sharpening. This is why it is more affordable and more easily mass-produced.
5: AUS10 stainless steel
This steel is also produced by the Aichi Foundry. AUS10 is stainless steel with a hardness level between 58 and 60 HRC. It has better edge retention than AUS8. AUS10 is very similar to VG10 and is commonly used to make one of the highest-quality kitchen knives.
Conclusion
As you see, it is possible to make Damascus out of stainless steel. In fact, for kitchen knives, it is actually a good idea. There are a number of grades that would work.
If you plan to start making Damascus steel, I recommend buying either a power hammer or a hydraulic press. Without them, it will be extremely hard to forge Damascus, especially stainless steel.
