There is not much to say about these, they are all made from one partially rotten palette. Therefore I do not know precisely what kind of wood it is. I suspect it is birch because one of the boards had still a bit of bark on it, but the palette was obviously made from scraps, so there could be several species involves. So other realistic possibilities are poplar and beech.
Since it was from planks, I had no control over grain direction, but I have at least paired the slabs to the best of my ability so they are of the same species – they varied wildly in coloration – and in three cases, I ended up with pairs where one slab had more interesting grain. And, in those cases, I have given this slab on the right side of the knife, where the signature is.
These three are those with more plain-looking handles, besides rich brown color from the ammonia fuming there is not much to see here. I have no idea why the logo etched so strangely on the second one, it just did. Maybe the metal was a bit dirty so it etched only on the edges, where there is stronger current? I did wipe all blades with acetone, but maybe not enough.
This one has a nice dark stripe of ever so slightly more decomposed, but still hard, wood running down the middle. The placement of the pins is purely coincidental, at least I do not remember consciously putting the holes exactly into the stripe.
This one has a knot in the wood. Unfortunately, it is so dark, that I currently cannot make a good photo of it without overexposing everything else. The blade on this one is one of those that curled on the edges, so I had to re-grind it into narrower shape.
And lastly a piece with extremely beautiful grain, almost like a burl. This one piece really shows that half-rotten wood is not necessarily only fit for burning.
Crip Dyke, Right Reverend Feminist FuckToy of Death & Her Handmaiden says
They’re beautiful. Are they meant to be table knives? Used while actually eating?
Cri[ Dyke they are kitchen knives for chopping and slicing.
They are all lovely, but that last one is gorgeous. I do love burls
That last one is really beautiful. However they are all really good looking knives, and I love that you recycled the wood. Some lovely pieces there. I like the one with the stripe as well, and deliberate or not the placement of the pins is great on that one.
I really should not post before going to bed, my brain was not functioning properly and 20+1 became 26 because I have been writing about six knives…
@Crip Dyke, these are for cutting and slicing, both vegetables and meat. They are unsuitable for use for eating on account of being scary sharp and the very fine edge would, of course, be ruined quickly on a plate. People are used to knives being pointy, but they do not need to be to function properly, bar a few exceptions where one needs to penetrate surfaces (like peeling, gutting or skinning, where you simultaneously need a shorter blade as well).
These are all very thin but relatively broad blades, so they are god for cutting even bigger chunks (like cabbages) without the blade getting sidetracked or twisting in the cut. The handles are chunky for a stronger grip if you need to exert a force (hammer-grip) and they allow good control. But because they are balanced at the forefinger groove they are not good actually good “choppers” because they do not have much blade presence. But they can be used for fine chopping up of (for example) herbs by using the rocking-cut.
They’re all amazing, but the last one is outstanding. I like that they are not pointy, because just like toast tends to land on the jam side, knives tend to land on the end of the blade side. Nobody needs to have their feet pierced by their own knife.
chigau (違う) says
How big are they?
Those look amazing, Charly!
I am glad you like them.
@chigau, the blades are 14-16 cm long.
What a lovely set of knives. They look similar, but each one has its own personality. The grain on the last one is amazing.