Knives · Concept A027
Cut & Grain
One knife, in one scroll. Keep going: the camera runs down the edge, the blade slides out of the handle, and it comes back together.
Scroll
The edge
Ground by hand to a fine edge, then honed until it reflects a straight line.
Two parts
From above, the blade and the handle, apart. — of steel, — of handle, measured from the scan.
The spine
Side on, the blade is thinnest at the edge and thickest at the spine, so it glides through and stays stiff.
Together
One knife, for fish and for everything else on the board.
Steel and grain
Three things you can feel.
- 01 · Blade
- Polished stainless steel, ground thin behind the edge.
- 02 · Handle
- Hardwood, oiled, fixed with two brass rivets you can see on the scan.
- 03 · Balance
- The point where it rests on one finger sits just in front of the handle.
Care
Four habits, a knife for years.
Cut & Grain is a fictional maker; this is how any good knife is looked after.
Wash by hand
Warm water, a soft sponge, never the dishwasher.
Dry at once
Wipe from spine to edge, then let the handle air-dry.
Hone weekly
A few strokes on a ceramic rod keep the edge straight.
Oil the handle
A drop of food-safe oil once a month.
Order
Made to order, one at a time.
Pick a handle wood. Cut & Grain is fictional. This is a concept form: it checks what you type, but nothing is sent anywhere.
Concept: not sent