The patina on the edge bevels? Not at all. How does the damascus cut compared to straight steel? Not sure. I wouldn't be able to notice the difference in a blind test between it and any other high quality steel. Plus the steels used and Del's heat treat also affect how it cuts. It take a very nice edge and holds it quite well, but I am sure Del's straight steel knives are no different. Supposedly a damascus cutting edge will get "toothy" as you use it because the different steels wear at different rates. I have not really noticed this, but I probably sharpen too often to let it develop any sort of tooth.