…they just make smaller, thinner knives

When polishing the blades, I run with one of them accidentally across the edge of the platen. Literally, in a blink of an eye, I ground it paper-thin in a spot, almost through, and I overheated that tiny spot too.

Instead of simply tossing it, I have decided to re-grind it into a prototype of a small knife for peeling veggies and fruits, like garlic, onions, oranges and similar, and also for cutting small things like radishes. For these tasks, the universal kitchen knife that I was aiming for can be a bit unwieldy and I need to test various knife shapes and sizes anyways, so why waste a perfectly good hardened steel, amirite?

This is the resulting knife. The handle is from black elder (Sambucus nigra), artificially infused with silica. That makes the wood a bit harder and it also changes the color a bit in places, making the grain stand out a little more and with a greenish tint. It looks and works actually a bit like an untreated black locust – go figure.

It is a nifty little blade that goes well in pair with the one I gave my mother two years ago. ~19 cm overall length, 9 cm blade. So far it works well for intended purposes, we will see if my main tester (my dad) is going to have some remarks or complaints. I think that with a sheath it would be a good pocket knife for mushroom hunting too.