A stunningly gorgeous 135 layer pattern welded steel was forged over gas in my workshop, one wet afternoon with the great blacksmith, Christophe Andrian. My favourite French man. He couldn't speak English, and I can't speack French.
https://www.facebook.com/profile.php?id=100011770724766 the layers are 200mm Diameter outer bearing shells , and wrought iron.
The guard and engraved pommel are Wrought Iron, a handle of some of my best Red Deer antler with file worked Copper spacers.
Christophe Damascus Bowie 9 inch
Right from the begining even before sharpening care of the knife is the most important aspect of a sharp knife . Keeping the blade away from any hard surface is the key .
That means absolutly no cutting on plates , oven trays , Stainless Steel or stone bench tops . Never put your knife in a kitchen sink , dishwasher or draws with other knives , doing so risks your blades to chipping or folding over the edge .