In the second overabladeance were three tree-knives sets, two of which are finished now.

The first one is from jatoba and cow bone.

© Charly, all rights reserved. Click for full size.

© Charly, all rights reserved. Click for full size.

As is usual, the cow bone has had some pores that accrued the reddish dust from the jatoba during work despite my best efforts to seal the surface of the bone with epoxy before sanding and polishing the handles. At least that way it is clear that it is a real bone and not some synthetic substitute, I guess? The number etching on the chef knife is a bit smudged. I still do not know why it behaves wonky from time to time – on one and the same piece of steel it can happen that I etch one part crisply without problems and a few cm besides that it suddenly does not work properly.

© Charly, all rights reserved. Click for full size.

Fitting the rounded bone pieces to the extremely hard jatoba wood was not exactly easy but I managed a reasonably good fit in all nine instances. On this set, I have infused the surfaces with resin, smoothed them with 600-grit paper, and then coated them with resin again. Only after that did I buff it. Thus the whole set has extremely hard surfaces and it is a bit shiny.

I do know that this whole set is suitable for like 99% of all imaginable kitchen works because it is based on an experimental knife set I wrote about previously which has been very thoroughly tested by now. I have used it to cut both veggies and meat, gut fish, and de-bone chicken and there was a knife in this set for all the tasks that I could think of. This set is slightly modified – the blades are pointer and they do not have round-heeled ricasso. I like rounded tips and round-heeled ricasso but I did not convince many people about the advantages of round tips on knives and blades without ricasso are easier to make.

Again, the set will be for sale in the shoppe sometime towards the end of the week and there are more pictures on Instagram.