Forging a Damascus Chef Knife with a TWIST

[@trbogenschutz8774]

Nice job but I gotta mention there is a difference between whet stone and belt sharpening. Your steel will soften a bit with a belt even if you use water on the belt. Check out UK blades how. And also there is a lot of differences with Japanese steels over U.S., European and German. Mostly if you're referring to old school Japanese steels it has less phosphorus and sulphur than European steels at the time.