[Sca-cooks] Damascus Question

[a5foil]

Personally I would say that a cleaver of Damascus would not be worth it. The
point of the Damascus steel is that it takes a fine edge, so it would be
good for a chef's knife or slicer. But you would do just as well for
hacking, at much less cost, with a different steel.

I think there would be way more market for nicely made eating knives, if he
doesn't want to do daggers.

Cynara