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.
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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.
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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: