The Germans know a thing or several about engineering and materials, but this Kickstarting knife has me squinting. It’s called the Lignum//Skid and is made by a team of designers and metal smiths in Magdeburg, Germany. Its clear selling point is the unusual use of wood integrated almost completely throughout the blade. The blade is made from high carbon steel, inset into a slim Robina or walnut wood body. This looks bold, while capturing the warm touch and claimed anti-bacterial properties of oiled wood. Cleaning is a simple clean water affair, and upkeep is just periodic re-oiling. It’s obviously unwise to run it through a dishwasher, but that’s true of many nice knives. It’s been through both stress testing and field testing with real chefs, which should be perfunctory, particularly with a name like lignum . The form of the handle itself is a lovely shape, and they’re even offering damascus steel levels. They also claim that their minimally-described process produces far less carbon than traditional steel knives, and are off setting the remainder with a tree planting initiative. So that’s nice. But does that gap trap food? And seriously, how on earth do you sharpen this thing in the long run? Other than while drinking:
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Yea or Nay? A Wooden Chef’s Knife
