Laminated steel blade in the context of "Pattern welding"

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⭐ Core Definition: Laminated steel blade

A laminated steel blade or piled steel is a knife, sword, or other tool blade made out of layers of differing types of steel, rather than a single homogeneous alloy. The earliest steel blades were laminated out of necessity, due to the early bloomery method of smelting iron, which made production of steel expensive and inconsistent. Laminated steel offered both a way to average out the properties of the steel, as well as a way to restrict high carbon steel to the areas that needed it most. Laminated steel blades are still produced today for specialized applications, where different requirements at different points in the blade are met by use of different alloys, forged together into a single blade.

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Laminated steel blade in the context of Pattern-welded

Pattern welding is a smithing practice of folding and/or twisting metal, possibly multiple pieces (which may have differing compositions, or be completely different types of metal) that are forge-welded. This results in differing layers in a pattern, hence the name. This process was independently discovered by many ironworking societies. Often wrongly called Damascus steel, blades forged in this manner display bands of slightly different patterning along their entire length. These bands can be highlighted for cosmetic purposes by proper polishing or acid etching. Pattern welding was an outgrowth of laminated or piled steel, a similar technique used to combine steels of different carbon contents, providing a desired mix of hardness and toughness. Pattern welding also, more importantly, reduces impurities and, most importantly, homogenizes the steel. However modern steelmaking processes negate the need to blend different steels, reduce impurities, or homogenize the steel, pattern welded steel is still used by custom knifemakers for the cosmetic effects it produces. It is also used with non-steel metals, for its aesthetic properties, such as with mokume-gane.

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Laminated steel blade in the context of Japanese kitchen knife

A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -ba (〜刃; lit. "-blade") and -kiri (〜切り; lit. "-cutter"). There are four general categories used to distinguish the Japanese knife designs:

  1. handle — Western v. Japanese construction, or a fusion of the two
  2. blade grind — single bevel, kataba v. double bevel, ryōba (outside of kitchen knives, these can mean single/double edged)
  3. steel — stainless v. (high) carbon
  4. construction — laminated v. mono-steel
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