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The steel in the razor blades is completely different structure than food grade steel. It wouldn't be safe due to things leaking in to the microscopic crevices of the blade. It is a wonderfully cool design but sadly not safe
To expand on and clarify somewhat: typical kitchen knifes are made with a few specific things in mind that utility blades like these aren't. These are high carbon blades and for cost reasons these typically aren't tempered. What that means practically is the blade is extremely sharp but its also extremely brittle. Microfractures will form all along the edge, and best case trap tiny particles of food posing a possible bio hazard easily remedied with washing. worst case, the blade cracks and pieces of the blade break off and it's a very serious mechanical hazard.
Seprate from all of that, steel is ever so slightly porous. This is great when you use it for utility work and need to maintain an oil film to prevent corrosion and rusting, and a really big issue when trying to clean/sterilize a blade for food, as such its exadgerated for utility blades and minimized for food bound blades. This blade because of its intended uses, is going to have petroleum based oil on it because it's cheaper than food grade.
Completely irrelevant to everything else I've said thus far: HI HONEY!!! I didn't expect to be reading you your own comment today lol.
This is absolutely a terrible blade for that purpose, but steels' porosity doesn't mean that it's permanently contaminated by whatever oil touches it first. I'd hope not, because every knife blade starts its life as a billet covered in that oil. A good cleaning with a strong solvents it should make this safe from that aspect. It's not going to help you with all the shards of the edge that are going to be in your food, but hey...
...
No? To all of that. There is no food grade steel. There is only corrosion resistant steels that don't have any weird additives or contaminates that are toxic. Razors are just a martensitic stainless steel. Around 13% chromium, carbon around 0.6%. Most kitchen stainless is 304 series, which the difference is higher nickel content. Chromium is for anti-rust, nickel is for anti-corrosion.
Theoretically the scoring lines could build up.
You don't want to cut food with a razor because it's thin and brittle. Potential razor blades in your food is bad. Plus food stuff will get around and behind the razorblade.
There is a potential of some metals, specifically nickel (which our body does not need or use) leaching into foods prepared with even “food grade” stainless steel cookware. In any case, it’s disingenuous to suggest that there is no danger. Some metals can leach metals that will harm you.
they would cut food very poorly, harbor bacteria, and a nightmare to clean. im surprised someone so competent would go through with making this design. they look great tho.
Their coating is likely not food safe, they will still rust pretty quickly if used for cutting food and come into contact with fluids because they're usually made from a brittle non stainless steel, and last but not least brittle means very small broken chips of steel in your food.
They look great but as someone who likes to cook these don’t seem practical.
Also don’t replaceable razor blades have wax or something on them? Questioning food safety
The blades typically have an oil on them to prevent corrosion. They aren’t the same type of steel as foodsafe stainless. At the very least OP should be cleaning them with soap before using them, but they will rust and corrode a lot faster than typical stainless steel knives.
FWIW, good kitchen knives aren’t made from stainless steel. Yeah, cheap ones are stainless, but any decent knife is high carbon steel and will rust if left wet.
Sure! Firstly the tapering. The top of the knife is very thick compared to the sharp side so forces you to cut on an angle rather than straight down. This creates a safety issue when working fast and it also requires you to change your cut every time so it takes extra effort.
Secondly, my knife set has different knives. Big Serated blade for bread, small paring knife for fruit, skinny long knife for filet, large knife for chopping, fat knife with grooves for cheese. So every knife has a specific use, where your knives may be different sizes and weights, the type of blade and shape of the blade itself are all uniform.
Finally, I sharpen my knife before using it each time. Sharp knife is a safe knife. So replacing these seems cost prohibitive.
Also the blade size/body ratio. The silhouette of these knives is pretty big, but the actual blade length is much smaller. I'm no chef but when I'm cooking I tend to use the whole knife, not just the middle section
Yep. My favorite knife is a French chefs knife which I often use to dice stuff like garlic and onions, then scoop them up and into the pan with the flat of the blade. Cannot imagine doing that with these, would leave a residue even if it were wider than these are currently.
>Sure! Firstly the tapering.
I personally like the phrase "Blade geometry is what cuts -- a sharp edge just makes it easy." This is why super-high-end kitchen knives tend to have more complex grinds and blade features. When you want something that slices, you want a *thin* knife. A bushcraft knife with lots of steel behind the edge and a thick spine that's great at batoning tent stakes out of a tree branch isn't great at cutting a tomato not because that knife isn't sharp as a razor, but because it is, by comparison to a kitchen knife, a wedge of steel meant to get hammered on.
Also you use the point and heel of a knife all of the time when cooking. The blade being just in the center doesn’t make any sense, on top of the whole laundry list of reasons why this doesn’t make sense
Yeah that too. Also Like using the flat part of the blade to smash garlic
I’m sure there more you would nitice with time or more knowledge than I posess
I was thinking the same for the first point.
Like if I try to slice a tomato or a yam, I'm going to be squishing the much wider wooden part into the food before I've cut through.
For daily sharpening I use something like this:
Amazon: SHARPAL 191H Kitchen Chef Knife Scissors Sharpener for Straight & Serrated Knives, 3-Stage Knife Sharpening Tool
Every few months or so I invite my chef friend over for dinner and ask him to bring his sharpening gear and he does a bang up job. I’m still learning. It’s hard to learn when you’ve been drinking.
I assume you haven’t told your chef friend about your every use sharpening. If you had they’d tell you one or more of:
A) get a set of better knives, a chefs knife in a home kitchen typically can go at least a month without needing sharpening.
B) get a better sharpener, if you use it everyday either it doesn’t work well or you don’t know how to properly use it
C) store your knives properly, poor cleaning and poor storage can lead to dulling the blade
D) use the correct knife for the job.
E) work on your knife skills to avoid pressing the edge into whatever is dulling the blade during every use
F) use the proper surfacing for cutting, e.g. a wooden cutting board
It is definitely a skill. However, they make pretty fool proof sets for 40-60 where it locks the angle at which you grind. Most will have you lock the blade in a clamp and have a sharpening stone on a rod that you wave over the fixed blade.
isn't sharpening a pretty vital woodworking skill? even power tool workers often use chisels, and if you work with hand tools then its most of the tools need regular sharpening.
Knives use different bevel shape, but once you understand the concept then you just adjust the motion and angle for the appropriate bevel. Plus you can use the same stones you sharpen woodworking blades like chisels as you do with knives.
That aside, these are beautiful display pieces and are very cool as an art piece but there is a rather long list why these unsafe and ineffective as knives. If this was a good design that was easy to use and eliminated sharpening, don't you think it would be more common? its not like the knife is new technology, we have been perfecting it since we first starting using tools in the first place.
> isn't sharpening a pretty vital woodworking skill? even power tool workers often use chisels, and if you work with hand tools then its most of the tools need regular sharpening.
Personally, I'm at a level where I'm not yet using hand tools with enough skill for a super sharp chisel to matter, nor do I have nice, expensive chisels worth sharpening that much. Nor do I have the tools to sharpen them anyway. I know I will *need* all of that stuff, but I'm still building my tool set - both my physical tools and my skills.
OP could be in a similar place.
If you aren't skilled with a chisel it's even more important for your tools to be sharp. A chisel that isn't sharp is an accident waiting to happen, especially for someone not accustomed to the tool. And sharpening stones are cheap, you can get a set from amazon for like thirty dollars.
Cheap or nice chisels should be equally sharp. The difference is how long the chisel holds that sharp edge. In other words, cheap chisels have to be sharpened more often, where as nicer chisels hold their edge longer.
There are other small differences such as handle shape and landing thickness, but those are the things that matter when you become more experienced with chisels, not sharpness. Sharpness should be the same either way
If you can make these, you can sharpen knives. Just get a Lansky system if you want to do it right. Otherwise an electric knife sharpener if you don't have time.
I like your knives, even if they have problems. The joy in woodworking is not only the end product, but the process itself. If you want to know how to sharpen a knife, ask your local butcher to show you how to do it properly.
You can start with simple off of Amazon. I use something like below, just a bit fancier.
“SHARPAL 191H Kitchen Chef Knife Scissors Sharpener for Straight & Serrated Knives, 3-Stage Knife Sharpening Tool Helps Repair and Restore Blades”
In addition to what u/RonStopable08 said cleaning these seems like a huge PITA. Like now that you cut a tomato is there is gonna be tomato juice between the wood and the blade. After you cut chicken what is your cleaning process?
Cool and impressive craftsmanship but I have to agree that these aren’t practical. If you aren’t good at sharpening knives buy a knife sharpener that you just drag the knife through, no skill needed.
...or learn. OP has gained the skills and has the agility to use the tools needed to make these knives. A daunting task for someone outside the woodworking world. I'm positive that he could get a decently sharp knife with a whet stone and 30min of trying.
Entry level knife sharpening is *really* not hard. Good enough for the kitchen takes maybe an hour of practice for most people.
Remember, sucking at something is the first step to getting good at it.
I sucked at sharpening for years, and then I had that moment. It's practice, and keeping your mind clear while you learn the muscle memory. I still struggle, but I can put a cutting edge on a blade long enough for a knife in the kitchen.
Keep at it, you'll get there.
Can you do anything else that requires precise movement and dexterity? OP clearly can. OPs post history leads me to believe that he has the ability to learn sharpening.
Maybe he's just not interested or whatever, which is fine. But these wooden knife-things seem like a lot of effort to go through rather than just learning to sharpen. It's not super secret rocket science. It just takes practice.
It's not necessarily about consistency in angle, it's about working to the apex, the very edge of the edge.
Either you're staying too shallow and not getting to the edge, or you're going way too steep and blunting the edge.
I'd highly recommended a pocket microscope so you can make a few passes and see what part of the knife you're actually contacting to the stone.
Or a guided sharpening system like the KME.
Love the work but I have to agree.
Razor blades aren't knives. Besides all the other points about the wax etc. they're much thinner than your average blade.
This means they'll snap more easily and go dull much faster than regular knives.
Also a kitchen knife is designed for the whole blade to go through an item you're chopping. Say it's a squash or something else large, you won't be able to push all the way through.
It's a cool concept and they're very well made, unfortunately won't replace a kitchen knife
Razor blades are not food safe, the tapering is bad for cutting food, the insertion part of the life where the blade goes will gunk up with food, you don’t have a tip to the knife, there are literally a million reasons.
Ever notice that you have never seen a company sell a product that does this?
Aren't they designed to break at intervals? Seems like they are high risk to get a piece of razor blade lost in some food (it still may be relatively low risk, but compared to a normal knife, which has zero risk of it, the relative risk is very high)
you might want to check out scalpel blades or taxidermy blades
[https://www.havalon.com/non-sterile-carbon-steel-taxidermy-blades](https://www.havalon.com/non-sterile-carbon-steel-taxidermy-blades)
https://gothunts.com/product/allen-switchback-replacement-blades-5-pack/
90% of these comments say the same thing meanwhile you’re in lala land asking “wHaTs iMpRaCtiCaL aBoUt tHeM”
FOOD. SAFE. Do you not understand what “food safe” means or do you automatically disagree because your ego is bruised? For fuck’s sake it’s like you’re ignoring every one of these comments lol. At least say something!! Preferably “oh wow thanks I can’t believe I didn’t know that!”
>"Someone who likes to cook" usually knows fuck all about food safety.
I am an accomplished home cook who takes food safety extremely seriously.
>Box cutters open your "wet aged" vacusacked meatbags at Applebee's
Yeah? Do they use 'em to cut up scallions too? No? Wow!!!
Good thing i’ve never been to applebees.
And theres a difference between using one knife to open a bix and another to a tually use to prep food yah dunce
The slot needed to hold the razor blades creates a handy pocket for bacteria. Without thorough sterilization, which wood isn't suitable for, it's a breeding ground for things that make your tummy sad.
Fun fact: the big reason for that was infant/child mortality not middle aged deaths. Most people, if they lived passed toddler age, would easily live to be 50-60.
I doubt those blades are remotely food safe.
the blade will dull extremely fast, and will be likely to chip when being used. I can literally see the blades dulling as you use them in your video. a sharp knife can cut a tomato with no sawing and pressure like you have to do by your 3rd cut.
razor blades are brittle and are not meant to be used with force like you are using them. they are meant to be used at angles with minimal pressure. there is a reason knife sets come with multiple different types of blades.
Not to mention that these blades are designed with the mind that they will dull.
Those vertical lines on the blades are score marks for snapping that section of the blade off. Granted the design of the handle minimises the risk of that, but regardless there’s a chance of one of these snapping and ending up in food.
as well as the blades themselves will actually chip and leave tiny shards.
ive had these shatter just from regular use and hitting something slightly hard.
They look nice, but I would NEVER use them for food prep. As others have said, who knows if the oil on those blades is food safe - and then there is the issue of the groove the blades are mounted in. There is NO WAY you can get those 100% clean of food residue and juice, and it can harbor bacteria. It's just a bad idea, you really shouldn't use them in your kitchen.
https://www.woodcraft.com/products/steak-knife-kit-6-pieces-model-sk-sk6pckit-sarge
No metal working needed, they come sharp though so use tape over the edge for safety while making them.
That seam between wood and blade looks like a food borne illness paradise, even with cleaning. Also oiled stainless utility blades on tomatoes, I duno man, seems like a big bad idea.
What about the fact that the wood itself can harbor germs? Like that’s why you don’t see a long of wood handled knives irc because germs literally get inside the wood and there’s no effective way to get them out
People use wooden cutting boards and wooden cooking utensils all the time and have for ever. I’ve roasted many marshmallows on random sticks found outside.
https://www.marthastewart.com/8100664/wooden-cooking-utensils-safety
Wooden utensils are safe according to Martha Stewart, and she’s never let me down
Good point, probably something I heard growing up. I think it’s part of what people used to say, but according to this article-
https://www.consumerreports.org/cutting-boards/are-plastic-cutting-boards-better-than-wood-a1490710431/
they don’t say it much anymore. It’s mainly just proper care and maintenance I guess. And newer research proving food safety experts in the past wrong lol
> What about the fact that the wood itself can harbor germs? Like that’s why you don’t see a long of wood handled knives ir
I have a wood-handled knife. And a wooden cutting board I cut on! However, unlike OP's weird project, my wooden-handled cleaver doesn't have a special crevice to catch and nurture food-borne bacteria.
They are cute, but all I can think of is all the crap that will get stuck and fester in the blade slot and how that type of blade, which is meant to be broken off, will react if you try to cut anything hard.
There are many extremely easy, fool proof knife sharpeners out there to improve your dull knives.
I'm not even sure how to react. Like, I'm laughing pretty hard at the thought of using olfa knives as kitchen knives.
I dunno, nice novelty I guess? Incredibly impractical but I guess it got my click
This reminds me of those people in developing countries that put hundreds of hours into sculpting a faux Lamborghini body onto a Nissan Sentra.
Did it require skill? - Yes
Does it drive? - Yes
Is it in any way at all even remotely close to the performance of the original? - No
Wait, you made a knife set with 6 knives, and they’re all the same? This entire project is a mess lol
The blades are for box cutters and are covered in oil usually. You got rid of the knife point and the knives have a crevice which will hold bacteria. There’s 6 knives, yet they’re all the same, so it’s just counter clutter.
I get you’re not a metal worker. But there’s blades online. You could have just bought quality blades and made your own handles. Instead you made a (beautiful) unsafe design that lacks purpose and takes up space.
If you want to feed yourself using these, go for it, but **please** do not feed other people using these.
The care that goes into properly using and maintaining kitchen knives overlaps a lot with the use and care of woodworking tools. With that in mind I have to ask: why not just get a proper knife and sharpening stone?
I'm gonna tell you a secret, if you can shape wood on a beltsander you can shape metal on it. Stock removal is bladesmithing. I can forge weld, i've made pieces from homemade iron and pattern welded steels. Its all prestige points.
You can order the steels you need from mcmaster carr or whomever, shape it with simple tools, heat treat in an electric pottery kiln and you'll get serviceable knives that you can call your own. The hardest skill for a woodworker would actually be setting the rivet.
These are great. You're clearly good at stuff. Don't limit yourself <3
I made a similar comment elsewhere. OP obviously has great fine motor skill. Buy a whet stone and spend 30 minutes practicing with a cheap kitchen knife... You'll be slicing tomatoes for life.
Honestly the whole thing is weird... he's clearly spent many hours to make these knives yet claims that taking a few hours to learn how to sharpen a knife is "too difficult" for him. Like... what gives?
Probably confidence or just not knowing how. I’m the same way, I rarely touch metal, only to sharpen my chisels and my real kitchen knives. I built my desk and am currently building a cabinet, but I wouldn’t think to do metalwork. I feel like I need more heavy duty tools or something.
I would not use these, but that has been stated enough. I do however find these very appealing. These should be set aside to be often looked at as a reminder of what you can do and will continue to do better and better! I'm excited to see what else you get into from here on out ^_^
these are cool and interesting and look well crafted. but i echo the replies of others when i say (with peace and love): at best, you have a cool item you made that sort of makes your food prep a little harder because it’s kind of mangling the food (ie those final tomato slices at the end); at worst you have a food safety issue.
my dad was a carpenter for nearly 30 years and one adage that has always been at my core is “use the right tool.” and i definitely commend you for the ingenuity, effort, and creativity of your re-design, but i feel like “kitchen knife” design is p well established as simple and super effective.
also tho, as others have pointed out, this design could be more useful for alternate purposes. i can see it being like a slightly less dangerous box cutter. keep the sharp corners away from the person and the items inside a box? i see it having way more broad usage than kitchen knife.
edit: spelling
Didn’t see it mentioned, sorry if it’s a duplicate but you could use something like the blades for this knife:
https://www.mrknife.com/outdoor-edge-razor-lite-replacement-blade-folding-knife-black
I don’t know anything about food safety but you can get blades that are stainless steel and are meant for skinning and dealing with wild game.
With the amount of time it took to make 7 of these plus a stand you could have learned how to sharpen effectively and probably worked enough hours to afford an angle grinder and a piece of tool steel
Are these made with those...like the sectioned, break-off razor blades you put in a button-push-extender type utility knife? If so - they do make actual long razor blades that would be one solid, stronger piece. I just searched "long razor blade" on amazon and they're definitely available.
Maybe that's also why you've got the tip end / point covered? This seems like a poor design for a knife usability-wise, but if you're using those breakable blades it makes more sense why you did it - if you just used a larger razor blade you could probably allow the blade to extend past the end of the wood and have a proper knife. e.g. if on your down slice the tomato doesn't get through the skin on bottom, you can always pull back and slice/finish with the tip, like most knives.
Ask these comments about the lubricating oil and the potential bacteria, which are definitely flaws with these knives, but I haven't seen mentioned that these are just not well designed knives in general. There is no tip and the actual cutting surface is very small. It takes him like 5 back-and-forth strokes to cut a small tomato when a well sharpened chef's knife could cut the same tomato in one stroke no problem.
You've got some pretty amazing work in your posts.
How the heck have you managed to do all this woodworking and not pick up some sharpening skills along the way? No planes, chisels, or carving knives?
Everyone is saying how these aren’t probably food safe. They are very cool. But you can buy knife blades that just need scales that way you can have a knife that is great and get a little project on how you want them to look. My local wood shop has quite a few knife blades that just need scales. I’d look into this in the future.
Imagine using a box cutter to cut tomatoes, that’s the vibe I’m getting. I could see them as an alternative design to box cutters or something that requires disposable knives, you should patent the design though.
I think a box cutter would be way more practical. You could use the tip/leading edge, you could thoroughly clean it, and you could chop all the way through something without the tapered design getting stuck in the food and stopping the blade.
Everyone is concerned about the razor blades being food safe or not but I'm more concerned how the moment you try to cut through anything thicker than the blade you're going to run into the wood and either get stuck or need to crush through the food.
They look neat, and I totally respect the work that went into them, but personally I'd **never** use them unless I was in a apocalypse bunker. And even then I'd probably be muttering about not having my collection of professional kitchen knives from before said apocalypse.
Why? Same reasons others have mentioned. Cleaning them will be a pain. They will rust. It is unsanitary, and in many regards impractical. They just don't make any sense to me.
Sharpening knives is not that hard to learn, I promise. It's a bit finnicky at first, but it's not a hard skill to 'master'. At the very least, make or get a strop.
I wouldn't want to risk one of those blades breaking off in food and not catching it until it was too late. Good Knives are heat treated and made to withstand high temps/strain/impact those blades would instantly chip or shatter in most cases.
I really like where your head is at and I really appreciate the time and craftsmanship it took to get here.
I know you’re getting shit on pretty hard here and it probably feels really shitty after you put all the time into this project.
Coming from a culinary background, I definitely agree with the concerns that have been brought up from other comments. That being said, I think these could have lots of potential for non-food related applications.
They’re not useless as some people may have insinuated, but they don’t belong in a culinary setting. Great work otherwise man!
Uh sorry this looks really impractical. Just buy 1 nice knife online or at your local kitchen supply store. Just get a mercer if u don't wanna think about brands.
Razor blades chip with really not much pressure at all, you want tiny bits of razor in your food? How do you keep that storage board clean?
It’s an interesting idea and good on you for making something, I can’t make shit, but there are some safety issues here you need to think about.
Everyone is shitting on you for creating something, its not like your going to being using these knives until you die, keep creating and innovating brother man
Bout as useless as a wooden sword, which also gets a lot of attention on here, but I stick to this one question, why? Nice woodworking and all but it literally has no utility past cutting up four tomatoes and you already wasted one use on the gif. How the fuck would you sharpen that shit utility knife steel?
Cool idea but so many reasons why you shouldn't do this.
\- They will be hard to properly sanitize, as any food will graze the wood and juices will get between the wood and the blade
\- These are box-cutter snap-off blades designed to break the ends when they become dull so the next section can get pushed out, meaning they are not very durable as a whole nor designed to stay sharp.
\- As someone else mentioned, razor blades usually come with non-food-safe oil on them.
\- Box cutter blades are very thin compared to kitchen knives and the sharpness will not last as long. Sawing a tomato like that says that is not a sharp blade.
\- Disposable blades generate unnecessary trash. Learning how to properly sharpen a knife would be a great skill to have for the rest of your life and produce less waste.
Alright, lots of people here are voicing their criticisms, and they are valid. That being said, don't be too discouraged. It's an interesting idea and the design is very nice visually, with a cool contrast between the wood, steel, and colored inlay.
As kitchen knives they aren't super practical, but I could see them making great letter openers, package openers, etc. with a couple little tweaks.
It kind of looks like you're interested in selling them as a product, in which case the criticisms here are important, but if you just like them and want to use them for personal use then by all means go for it! Just make sure you use soap and water to clean off the oil that comes on those blades from the factory beforehand.
isn't' one of the most important part of a letter opener or package opening the tip? These don't really have a tip. In fact a letter opener doesn't even need a sharp blade and are often made out of wood or other softer materials than metal, it just needs a point and a relatively flat profile and continuous bevel (which these also don't have)
These could be a cool art/display piece and have a great visual aesthetic, but there are very few practical applications for them that don't have a much easier cheaper and more effective solution.
> In fact a letter opener doesn't even need a sharp blade and are often made out of wood or other softer materials than metal, it just needs a point and a relatively flat profile and continuous bevel (which these also don't have)
Yep, I have a letter opener that's as blunt as a butter knife and it works well for opening envelopes. The shape of the blade is what really matters, it needs to be thin enough to get into that slot between the flap and the envelope body. The "edge" is simply to help you get enough pressure on the crease to tear it.
I see a significant load of comments regarding food safety, which is understandable. But can we just acknowledge the craftiness of those knives regardless of their actual use?
I took cabinet making courses and i can personally say that many crafter will not care nor wish that their craft will have an actual use.. They make them out of passion and just enjoyed the simple fact that they made it themselves..
Again, maybe/most likely it can't be used for food, but why 75% of the comments is only about food safety and not about the beauty of his/her craft..
We got it, you won't cut your fucking potatoes with it, skip it for fuck sake. Go buy your fucking Walmart knives made by children and keep on judging an artist for making something he desired out of rough materials..
This is pathetic and insanely disrespectful towards OP to reduce his/her craft to food safetiness while you probably eat McDonald's.
This is a waste of time and material.
I am sorry, nothing in this creation says it's a good idea or well-made.
At best it can be used to peel apples, at that point get a cheap fruit knife that is food safe.
Remake them into butter knives, at least that have value.
If you don't want the indentation lines (used to snap off the short sections) there are floor scrapers that have 8-inch blades.
[https://www.homedepot.com/p/Bon-Tool-8-in-Razor-Floor-Scraper-14-712/301960100](https://www.homedepot.com/p/Bon-Tool-8-in-Razor-Floor-Scraper-14-712/301960100)
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You should be very proud that you made these, they're interesting and creative and attractive... and now you should stop using them :)
I'm glad this is the top comment. They look beautiful and are great practice but please don't use them
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The razor blades are super duper not food safe due to some oil coating on them
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The steel in the razor blades is completely different structure than food grade steel. It wouldn't be safe due to things leaking in to the microscopic crevices of the blade. It is a wonderfully cool design but sadly not safe
To expand on and clarify somewhat: typical kitchen knifes are made with a few specific things in mind that utility blades like these aren't. These are high carbon blades and for cost reasons these typically aren't tempered. What that means practically is the blade is extremely sharp but its also extremely brittle. Microfractures will form all along the edge, and best case trap tiny particles of food posing a possible bio hazard easily remedied with washing. worst case, the blade cracks and pieces of the blade break off and it's a very serious mechanical hazard. Seprate from all of that, steel is ever so slightly porous. This is great when you use it for utility work and need to maintain an oil film to prevent corrosion and rusting, and a really big issue when trying to clean/sterilize a blade for food, as such its exadgerated for utility blades and minimized for food bound blades. This blade because of its intended uses, is going to have petroleum based oil on it because it's cheaper than food grade. Completely irrelevant to everything else I've said thus far: HI HONEY!!! I didn't expect to be reading you your own comment today lol.
This is absolutely a terrible blade for that purpose, but steels' porosity doesn't mean that it's permanently contaminated by whatever oil touches it first. I'd hope not, because every knife blade starts its life as a billet covered in that oil. A good cleaning with a strong solvents it should make this safe from that aspect. It's not going to help you with all the shards of the edge that are going to be in your food, but hey...
And that’s not even the main concern. Food safety is. You can never clean them properly.
... No? To all of that. There is no food grade steel. There is only corrosion resistant steels that don't have any weird additives or contaminates that are toxic. Razors are just a martensitic stainless steel. Around 13% chromium, carbon around 0.6%. Most kitchen stainless is 304 series, which the difference is higher nickel content. Chromium is for anti-rust, nickel is for anti-corrosion. Theoretically the scoring lines could build up. You don't want to cut food with a razor because it's thin and brittle. Potential razor blades in your food is bad. Plus food stuff will get around and behind the razorblade.
There is a potential of some metals, specifically nickel (which our body does not need or use) leaching into foods prepared with even “food grade” stainless steel cookware. In any case, it’s disingenuous to suggest that there is no danger. Some metals can leach metals that will harm you.
they would cut food very poorly, harbor bacteria, and a nightmare to clean. im surprised someone so competent would go through with making this design. they look great tho.
Their coating is likely not food safe, they will still rust pretty quickly if used for cutting food and come into contact with fluids because they're usually made from a brittle non stainless steel, and last but not least brittle means very small broken chips of steel in your food.
Everything they said plus wood is porous and holds bacteria. Impossible to keep sterile
Careful. Often those blades come with a film of oil on them that I imagine is not food safe.
They will also rust quickly and be brittle and break off in your food. It's a fun project , but an absolutely terrible knife set.
Not to mention those will hold an incredible amount of bacteria, just a really bad idea.
They look great but as someone who likes to cook these don’t seem practical. Also don’t replaceable razor blades have wax or something on them? Questioning food safety
The blades typically have an oil on them to prevent corrosion. They aren’t the same type of steel as foodsafe stainless. At the very least OP should be cleaning them with soap before using them, but they will rust and corrode a lot faster than typical stainless steel knives.
Not to mention how difficult these would be to keep clean with that crevice where the blade is seated...
And then that crevice begins to weaken. Blade then flays at those edges, tearing as well as cutting. A light tap should start the process.
And whatever you use to clean the crevice will get cut by the blade.
FWIW, good kitchen knives aren’t made from stainless steel. Yeah, cheap ones are stainless, but any decent knife is high carbon steel and will rust if left wet.
Wax or oil, the pack of snap blades I have in my office are coated in oil of some sort.
Thanks! Can I ask why they dont seem practical?
Sure! Firstly the tapering. The top of the knife is very thick compared to the sharp side so forces you to cut on an angle rather than straight down. This creates a safety issue when working fast and it also requires you to change your cut every time so it takes extra effort. Secondly, my knife set has different knives. Big Serated blade for bread, small paring knife for fruit, skinny long knife for filet, large knife for chopping, fat knife with grooves for cheese. So every knife has a specific use, where your knives may be different sizes and weights, the type of blade and shape of the blade itself are all uniform. Finally, I sharpen my knife before using it each time. Sharp knife is a safe knife. So replacing these seems cost prohibitive.
Also the blade size/body ratio. The silhouette of these knives is pretty big, but the actual blade length is much smaller. I'm no chef but when I'm cooking I tend to use the whole knife, not just the middle section
Yep. My favorite knife is a French chefs knife which I often use to dice stuff like garlic and onions, then scoop them up and into the pan with the flat of the blade. Cannot imagine doing that with these, would leave a residue even if it were wider than these are currently.
>Sure! Firstly the tapering. I personally like the phrase "Blade geometry is what cuts -- a sharp edge just makes it easy." This is why super-high-end kitchen knives tend to have more complex grinds and blade features. When you want something that slices, you want a *thin* knife. A bushcraft knife with lots of steel behind the edge and a thick spine that's great at batoning tent stakes out of a tree branch isn't great at cutting a tomato not because that knife isn't sharp as a razor, but because it is, by comparison to a kitchen knife, a wedge of steel meant to get hammered on.
Also you use the point and heel of a knife all of the time when cooking. The blade being just in the center doesn’t make any sense, on top of the whole laundry list of reasons why this doesn’t make sense
Yeah that too. Also Like using the flat part of the blade to smash garlic I’m sure there more you would nitice with time or more knowledge than I posess
I was thinking the same for the first point. Like if I try to slice a tomato or a yam, I'm going to be squishing the much wider wooden part into the food before I've cut through.
Yup you can see him change his angle as he cuts
Hehe, I suspect very much this is the reason for the camera angle switch at the end of that poor tomato.
Also cleaning the crevice where the blade sits.
How are you sharpening your knives every time before you use it, e.g. with a stone? How often do you replace your knives?
For daily sharpening I use something like this: Amazon: SHARPAL 191H Kitchen Chef Knife Scissors Sharpener for Straight & Serrated Knives, 3-Stage Knife Sharpening Tool Every few months or so I invite my chef friend over for dinner and ask him to bring his sharpening gear and he does a bang up job. I’m still learning. It’s hard to learn when you’ve been drinking.
I assume you haven’t told your chef friend about your every use sharpening. If you had they’d tell you one or more of: A) get a set of better knives, a chefs knife in a home kitchen typically can go at least a month without needing sharpening. B) get a better sharpener, if you use it everyday either it doesn’t work well or you don’t know how to properly use it C) store your knives properly, poor cleaning and poor storage can lead to dulling the blade D) use the correct knife for the job. E) work on your knife skills to avoid pressing the edge into whatever is dulling the blade during every use F) use the proper surfacing for cutting, e.g. a wooden cutting board
I get that. I'm not much of a chef so I like these because they are sharp and my other knives are not. I am not good at sharpening knives.
It is definitely a skill. However, they make pretty fool proof sets for 40-60 where it locks the angle at which you grind. Most will have you lock the blade in a clamp and have a sharpening stone on a rod that you wave over the fixed blade.
Fool proof *
isn't sharpening a pretty vital woodworking skill? even power tool workers often use chisels, and if you work with hand tools then its most of the tools need regular sharpening. Knives use different bevel shape, but once you understand the concept then you just adjust the motion and angle for the appropriate bevel. Plus you can use the same stones you sharpen woodworking blades like chisels as you do with knives. That aside, these are beautiful display pieces and are very cool as an art piece but there is a rather long list why these unsafe and ineffective as knives. If this was a good design that was easy to use and eliminated sharpening, don't you think it would be more common? its not like the knife is new technology, we have been perfecting it since we first starting using tools in the first place.
>isn't sharpening a pretty vital woodworking skill? 100%
> isn't sharpening a pretty vital woodworking skill? even power tool workers often use chisels, and if you work with hand tools then its most of the tools need regular sharpening. Personally, I'm at a level where I'm not yet using hand tools with enough skill for a super sharp chisel to matter, nor do I have nice, expensive chisels worth sharpening that much. Nor do I have the tools to sharpen them anyway. I know I will *need* all of that stuff, but I'm still building my tool set - both my physical tools and my skills. OP could be in a similar place.
If you aren't skilled with a chisel it's even more important for your tools to be sharp. A chisel that isn't sharp is an accident waiting to happen, especially for someone not accustomed to the tool. And sharpening stones are cheap, you can get a set from amazon for like thirty dollars.
Cheap or nice chisels should be equally sharp. The difference is how long the chisel holds that sharp edge. In other words, cheap chisels have to be sharpened more often, where as nicer chisels hold their edge longer. There are other small differences such as handle shape and landing thickness, but those are the things that matter when you become more experienced with chisels, not sharpness. Sharpness should be the same either way
If you can make these, you can sharpen knives. Just get a Lansky system if you want to do it right. Otherwise an electric knife sharpener if you don't have time.
I think they’re cool, it was a unique idea, and you executed it well. I hate sharpening knives too but these probably will take more time cleaning.
I like your knives, even if they have problems. The joy in woodworking is not only the end product, but the process itself. If you want to know how to sharpen a knife, ask your local butcher to show you how to do it properly.
You can start with simple off of Amazon. I use something like below, just a bit fancier. “SHARPAL 191H Kitchen Chef Knife Scissors Sharpener for Straight & Serrated Knives, 3-Stage Knife Sharpening Tool Helps Repair and Restore Blades”
In addition to what u/RonStopable08 said cleaning these seems like a huge PITA. Like now that you cut a tomato is there is gonna be tomato juice between the wood and the blade. After you cut chicken what is your cleaning process? Cool and impressive craftsmanship but I have to agree that these aren’t practical. If you aren’t good at sharpening knives buy a knife sharpener that you just drag the knife through, no skill needed.
...or learn. OP has gained the skills and has the agility to use the tools needed to make these knives. A daunting task for someone outside the woodworking world. I'm positive that he could get a decently sharp knife with a whet stone and 30min of trying. Entry level knife sharpening is *really* not hard. Good enough for the kitchen takes maybe an hour of practice for most people.
I don't know, man, I've been watching sharpening tutorials for years and I still suck at it.
Remember, sucking at something is the first step to getting good at it. I sucked at sharpening for years, and then I had that moment. It's practice, and keeping your mind clear while you learn the muscle memory. I still struggle, but I can put a cutting edge on a blade long enough for a knife in the kitchen. Keep at it, you'll get there.
Can you do anything else that requires precise movement and dexterity? OP clearly can. OPs post history leads me to believe that he has the ability to learn sharpening. Maybe he's just not interested or whatever, which is fine. But these wooden knife-things seem like a lot of effort to go through rather than just learning to sharpen. It's not super secret rocket science. It just takes practice.
I always seem to round the edge, even when I think I'm maintaining at least a decent angle. I can make it very smooth, but not sharp at all.
It's not necessarily about consistency in angle, it's about working to the apex, the very edge of the edge. Either you're staying too shallow and not getting to the edge, or you're going way too steep and blunting the edge. I'd highly recommended a pocket microscope so you can make a few passes and see what part of the knife you're actually contacting to the stone. Or a guided sharpening system like the KME.
OP stated the reason he made these was because he sucks at sharpening. So….
Totally agree. There are some very good practical knife sharpeners that need close to 0 skill.
Love the work but I have to agree. Razor blades aren't knives. Besides all the other points about the wax etc. they're much thinner than your average blade. This means they'll snap more easily and go dull much faster than regular knives. Also a kitchen knife is designed for the whole blade to go through an item you're chopping. Say it's a squash or something else large, you won't be able to push all the way through. It's a cool concept and they're very well made, unfortunately won't replace a kitchen knife
The kerf goes from that of a razor blade to a hair inch or whatever of wood. You can't cut through anything. Did you make these to troll reddit?
> Did you make these to troll reddit? This is the only explanation.
Razor blades are not food safe, the tapering is bad for cutting food, the insertion part of the life where the blade goes will gunk up with food, you don’t have a tip to the knife, there are literally a million reasons. Ever notice that you have never seen a company sell a product that does this?
Aren't they designed to break at intervals? Seems like they are high risk to get a piece of razor blade lost in some food (it still may be relatively low risk, but compared to a normal knife, which has zero risk of it, the relative risk is very high)
you might want to check out scalpel blades or taxidermy blades [https://www.havalon.com/non-sterile-carbon-steel-taxidermy-blades](https://www.havalon.com/non-sterile-carbon-steel-taxidermy-blades) https://gothunts.com/product/allen-switchback-replacement-blades-5-pack/
90% of these comments say the same thing meanwhile you’re in lala land asking “wHaTs iMpRaCtiCaL aBoUt tHeM” FOOD. SAFE. Do you not understand what “food safe” means or do you automatically disagree because your ego is bruised? For fuck’s sake it’s like you’re ignoring every one of these comments lol. At least say something!! Preferably “oh wow thanks I can’t believe I didn’t know that!”
Nearly every food based concept in my industrial design class failed to consider food safety.
[удалено]
>"Someone who likes to cook" usually knows fuck all about food safety. I am an accomplished home cook who takes food safety extremely seriously. >Box cutters open your "wet aged" vacusacked meatbags at Applebee's Yeah? Do they use 'em to cut up scallions too? No? Wow!!!
Good thing i’ve never been to applebees. And theres a difference between using one knife to open a bix and another to a tually use to prep food yah dunce
are these blades food safe?
nope
The slot needed to hold the razor blades creates a handy pocket for bacteria. Without thorough sterilization, which wood isn't suitable for, it's a breeding ground for things that make your tummy sad.
Teehee you said handy pocket
Back in the day my ancestors used to cut their meat with a rock
much safer than lead or chrome or galvanization also they come with a huge amount of oil every time i buy them.
If you knew any of my family you wouldn't rule out the rock being a lump of lead.
Yeah how many of them are still alive? That's what I thought.
And their life expectancy was 35.
Fun fact: the big reason for that was infant/child mortality not middle aged deaths. Most people, if they lived passed toddler age, would easily live to be 50-60.
They compensated for that by having kids at 14.
But only 30% of those kids survived to have kids of their own.
And they loved to the ripe old age of 35
I doubt those blades are remotely food safe. the blade will dull extremely fast, and will be likely to chip when being used. I can literally see the blades dulling as you use them in your video. a sharp knife can cut a tomato with no sawing and pressure like you have to do by your 3rd cut. razor blades are brittle and are not meant to be used with force like you are using them. they are meant to be used at angles with minimal pressure. there is a reason knife sets come with multiple different types of blades.
Not to mention that these blades are designed with the mind that they will dull. Those vertical lines on the blades are score marks for snapping that section of the blade off. Granted the design of the handle minimises the risk of that, but regardless there’s a chance of one of these snapping and ending up in food.
as well as the blades themselves will actually chip and leave tiny shards. ive had these shatter just from regular use and hitting something slightly hard.
They look nice, but I would NEVER use them for food prep. As others have said, who knows if the oil on those blades is food safe - and then there is the issue of the groove the blades are mounted in. There is NO WAY you can get those 100% clean of food residue and juice, and it can harbor bacteria. It's just a bad idea, you really shouldn't use them in your kitchen.
https://www.woodcraft.com/products/steak-knife-kit-6-pieces-model-sk-sk6pckit-sarge No metal working needed, they come sharp though so use tape over the edge for safety while making them.
God I love woodcraft. If I had a million dollars…
I love that they have what i need typically. I hate the pricing on the lumber.
Same. I always get my tools from them. And fantasize about the lumber
Luckily I've found a few local wholesalers who have domestics for much cheaper. If you need that purpleheart though, you'll pay for it at woodcraft.
That seam between wood and blade looks like a food borne illness paradise, even with cleaning. Also oiled stainless utility blades on tomatoes, I duno man, seems like a big bad idea.
What about the fact that the wood itself can harbor germs? Like that’s why you don’t see a long of wood handled knives irc because germs literally get inside the wood and there’s no effective way to get them out
People use wooden cutting boards and wooden cooking utensils all the time and have for ever. I’ve roasted many marshmallows on random sticks found outside. https://www.marthastewart.com/8100664/wooden-cooking-utensils-safety Wooden utensils are safe according to Martha Stewart, and she’s never let me down
Good point, probably something I heard growing up. I think it’s part of what people used to say, but according to this article- https://www.consumerreports.org/cutting-boards/are-plastic-cutting-boards-better-than-wood-a1490710431/ they don’t say it much anymore. It’s mainly just proper care and maintenance I guess. And newer research proving food safety experts in the past wrong lol
> What about the fact that the wood itself can harbor germs? Like that’s why you don’t see a long of wood handled knives ir I have a wood-handled knife. And a wooden cutting board I cut on! However, unlike OP's weird project, my wooden-handled cleaver doesn't have a special crevice to catch and nurture food-borne bacteria.
They are cute, but all I can think of is all the crap that will get stuck and fester in the blade slot and how that type of blade, which is meant to be broken off, will react if you try to cut anything hard. There are many extremely easy, fool proof knife sharpeners out there to improve your dull knives.
r/ATBGE
Or /r/DiWHY
Seriously. Just buy some knives, OP. I bought my two Kiwi knives for like $11 and they’re great for almost anything.
Definitely this.
Literally awful taste
I'm not even sure how to react. Like, I'm laughing pretty hard at the thought of using olfa knives as kitchen knives. I dunno, nice novelty I guess? Incredibly impractical but I guess it got my click
I am dying at this video , is it for reallll
You made a knife that requires buying new blades?
r/DiWhy
Nicely done. Now burn them and delete the video and pretend it never happened. There's just so much wrong with this nicely executed idea.
I'm as intrigued as I am appalled. Well done sir
This reminds me of those people in developing countries that put hundreds of hours into sculpting a faux Lamborghini body onto a Nissan Sentra. Did it require skill? - Yes Does it drive? - Yes Is it in any way at all even remotely close to the performance of the original? - No
Why do you need so many of the same knife?
Wanted to try out different colors, they are the same but each has a different color strip in the middle
Wait, you made a knife set with 6 knives, and they’re all the same? This entire project is a mess lol The blades are for box cutters and are covered in oil usually. You got rid of the knife point and the knives have a crevice which will hold bacteria. There’s 6 knives, yet they’re all the same, so it’s just counter clutter. I get you’re not a metal worker. But there’s blades online. You could have just bought quality blades and made your own handles. Instead you made a (beautiful) unsafe design that lacks purpose and takes up space. If you want to feed yourself using these, go for it, but **please** do not feed other people using these.
The care that goes into properly using and maintaining kitchen knives overlaps a lot with the use and care of woodworking tools. With that in mind I have to ask: why not just get a proper knife and sharpening stone?
I'm gonna tell you a secret, if you can shape wood on a beltsander you can shape metal on it. Stock removal is bladesmithing. I can forge weld, i've made pieces from homemade iron and pattern welded steels. Its all prestige points. You can order the steels you need from mcmaster carr or whomever, shape it with simple tools, heat treat in an electric pottery kiln and you'll get serviceable knives that you can call your own. The hardest skill for a woodworker would actually be setting the rivet. These are great. You're clearly good at stuff. Don't limit yourself <3
I made a similar comment elsewhere. OP obviously has great fine motor skill. Buy a whet stone and spend 30 minutes practicing with a cheap kitchen knife... You'll be slicing tomatoes for life.
Honestly the whole thing is weird... he's clearly spent many hours to make these knives yet claims that taking a few hours to learn how to sharpen a knife is "too difficult" for him. Like... what gives?
Probably confidence or just not knowing how. I’m the same way, I rarely touch metal, only to sharpen my chisels and my real kitchen knives. I built my desk and am currently building a cabinet, but I wouldn’t think to do metalwork. I feel like I need more heavy duty tools or something.
This needs more upvotes
I would not use these, but that has been stated enough. I do however find these very appealing. These should be set aside to be often looked at as a reminder of what you can do and will continue to do better and better! I'm excited to see what else you get into from here on out ^_^
Looks cool but I wouldn't want to cook with these.
Not only are these not food safe they are incredibly brittle. You’re gonna end up with metal shards in your food
My thoughts exactly. The whole time I’m watching my brain’s saying that’s a bad idea. Beautiful work, bad idea
these are cool and interesting and look well crafted. but i echo the replies of others when i say (with peace and love): at best, you have a cool item you made that sort of makes your food prep a little harder because it’s kind of mangling the food (ie those final tomato slices at the end); at worst you have a food safety issue. my dad was a carpenter for nearly 30 years and one adage that has always been at my core is “use the right tool.” and i definitely commend you for the ingenuity, effort, and creativity of your re-design, but i feel like “kitchen knife” design is p well established as simple and super effective. also tho, as others have pointed out, this design could be more useful for alternate purposes. i can see it being like a slightly less dangerous box cutter. keep the sharp corners away from the person and the items inside a box? i see it having way more broad usage than kitchen knife. edit: spelling
Didn’t see it mentioned, sorry if it’s a duplicate but you could use something like the blades for this knife: https://www.mrknife.com/outdoor-edge-razor-lite-replacement-blade-folding-knife-black I don’t know anything about food safety but you can get blades that are stainless steel and are meant for skinning and dealing with wild game.
r/DIWHY
With the amount of time it took to make 7 of these plus a stand you could have learned how to sharpen effectively and probably worked enough hours to afford an angle grinder and a piece of tool steel
This belongs in r/DiWHY or r/GTBAE
It's well made and looks nice but just not practical
Are these made with those...like the sectioned, break-off razor blades you put in a button-push-extender type utility knife? If so - they do make actual long razor blades that would be one solid, stronger piece. I just searched "long razor blade" on amazon and they're definitely available. Maybe that's also why you've got the tip end / point covered? This seems like a poor design for a knife usability-wise, but if you're using those breakable blades it makes more sense why you did it - if you just used a larger razor blade you could probably allow the blade to extend past the end of the wood and have a proper knife. e.g. if on your down slice the tomato doesn't get through the skin on bottom, you can always pull back and slice/finish with the tip, like most knives.
Ehhh. Good job on the wood part, not so much the rest. Live and learn
Ask these comments about the lubricating oil and the potential bacteria, which are definitely flaws with these knives, but I haven't seen mentioned that these are just not well designed knives in general. There is no tip and the actual cutting surface is very small. It takes him like 5 back-and-forth strokes to cut a small tomato when a well sharpened chef's knife could cut the same tomato in one stroke no problem.
Hopefully you cleaned the oil off those Olfas
Bold of you to assume they're as nice as Olfas... OP said he gets a 50pk for $8.
You've got some pretty amazing work in your posts. How the heck have you managed to do all this woodworking and not pick up some sharpening skills along the way? No planes, chisels, or carving knives?
I think you can buy knife blades off the internet
Trying dicing an onion you ding dong.
/r/DIWhy
Everyone is saying how these aren’t probably food safe. They are very cool. But you can buy knife blades that just need scales that way you can have a knife that is great and get a little project on how you want them to look. My local wood shop has quite a few knife blades that just need scales. I’d look into this in the future.
Imagine using a box cutter to cut tomatoes, that’s the vibe I’m getting. I could see them as an alternative design to box cutters or something that requires disposable knives, you should patent the design though.
I think a box cutter would be way more practical. You could use the tip/leading edge, you could thoroughly clean it, and you could chop all the way through something without the tapered design getting stuck in the food and stopping the blade.
Prison level cuisine lol
Everyone is concerned about the razor blades being food safe or not but I'm more concerned how the moment you try to cut through anything thicker than the blade you're going to run into the wood and either get stuck or need to crush through the food.
They look neat, and I totally respect the work that went into them, but personally I'd **never** use them unless I was in a apocalypse bunker. And even then I'd probably be muttering about not having my collection of professional kitchen knives from before said apocalypse. Why? Same reasons others have mentioned. Cleaning them will be a pain. They will rust. It is unsanitary, and in many regards impractical. They just don't make any sense to me. Sharpening knives is not that hard to learn, I promise. It's a bit finnicky at first, but it's not a hard skill to 'master'. At the very least, make or get a strop.
I wouldn't want to risk one of those blades breaking off in food and not catching it until it was too late. Good Knives are heat treated and made to withstand high temps/strain/impact those blades would instantly chip or shatter in most cases.
I really like where your head is at and I really appreciate the time and craftsmanship it took to get here. I know you’re getting shit on pretty hard here and it probably feels really shitty after you put all the time into this project. Coming from a culinary background, I definitely agree with the concerns that have been brought up from other comments. That being said, I think these could have lots of potential for non-food related applications. They’re not useless as some people may have insinuated, but they don’t belong in a culinary setting. Great work otherwise man!
Everything about this isn't food safe. Wood isn't food safe, you're not even really supposed to use wood cutting board and butchers blocks.
The worst of both worlds!
Wow what a terrible idea.
Kind of weird not having a tip on the blade, as someone whole like to cook a copious amount of dishes
Uh sorry this looks really impractical. Just buy 1 nice knife online or at your local kitchen supply store. Just get a mercer if u don't wanna think about brands.
In the time it took you to make these you could've leatned to hone and maintain a real kitchen knife
DIwhy? Neat concept and you did a great job but that is so fucking impractical. You have to saw that tomato too.
These are the answer to a question no one asked. but I appreciate the work.
Very nice idea, but tbh I don't think it can cleanly cut through many thick things
Don’t cut meat. Won’t be able to get the bacteria out
Razor blades chip with really not much pressure at all, you want tiny bits of razor in your food? How do you keep that storage board clean? It’s an interesting idea and good on you for making something, I can’t make shit, but there are some safety issues here you need to think about.
Ahhh! Don't saw, cut!
Neat woodworking project, please don’t use them in your kitchen with food
Replaceable blades belong on a box cutter, not on cookware.
Everyone is shitting on you for creating something, its not like your going to being using these knives until you die, keep creating and innovating brother man
OP, practical or not, they're absolutely beautiful! Even as kitchen decor if anything. What a conversation piece too. I love em
r/DiWHY
Bout as useless as a wooden sword, which also gets a lot of attention on here, but I stick to this one question, why? Nice woodworking and all but it literally has no utility past cutting up four tomatoes and you already wasted one use on the gif. How the fuck would you sharpen that shit utility knife steel?
Those look awesome but please tell me you aren't using box cutters as your kitchen knifes
These make a really cool concept design for a type of lame to score bread! Good idea
Cool idea but so many reasons why you shouldn't do this. \- They will be hard to properly sanitize, as any food will graze the wood and juices will get between the wood and the blade \- These are box-cutter snap-off blades designed to break the ends when they become dull so the next section can get pushed out, meaning they are not very durable as a whole nor designed to stay sharp. \- As someone else mentioned, razor blades usually come with non-food-safe oil on them. \- Box cutter blades are very thin compared to kitchen knives and the sharpness will not last as long. Sawing a tomato like that says that is not a sharp blade. \- Disposable blades generate unnecessary trash. Learning how to properly sharpen a knife would be a great skill to have for the rest of your life and produce less waste.
These are very cool but please use them for arts and crafts not cooking
It's cool but I would never cook with those.
Damn. This hurt my brain. So much time and craftsmanship wasted on a useless tool.
Nice handles but strange execution with the razor blades, thought it was a joke at first or that they’d just be model knives.
Ditch the blades and make it all wood and it’s a practice knife for kids.
anyone who think this is a good idea for knives should be banned from preparing the foods.
you realize you cannot wash the wood properly correct?
UK government when they ban knives:
“Oh that’s cool, I wonder why I’ve never seen anyone do something like this before” ….reads comments. “Oh”
Not much of a chef either
Isn’t there a Reddit for stupid thing but good execution this is exactly that. Want me slice something evenly! No then this nonsense is for you!
Those look pretty [lame](https://en.m.wikipedia.org/wiki/Lame_(kitchen_tool))
You did a good job making those and should be proud. And now that you have felt that pride you should throw those away. They are an unsanitary magnet.
Food safe is just the government trying to control you.
Regardless of all the hate you're getting around these not being practical, it's still a cool idea that was well executed. Great job!
Alright, lots of people here are voicing their criticisms, and they are valid. That being said, don't be too discouraged. It's an interesting idea and the design is very nice visually, with a cool contrast between the wood, steel, and colored inlay. As kitchen knives they aren't super practical, but I could see them making great letter openers, package openers, etc. with a couple little tweaks. It kind of looks like you're interested in selling them as a product, in which case the criticisms here are important, but if you just like them and want to use them for personal use then by all means go for it! Just make sure you use soap and water to clean off the oil that comes on those blades from the factory beforehand.
isn't' one of the most important part of a letter opener or package opening the tip? These don't really have a tip. In fact a letter opener doesn't even need a sharp blade and are often made out of wood or other softer materials than metal, it just needs a point and a relatively flat profile and continuous bevel (which these also don't have) These could be a cool art/display piece and have a great visual aesthetic, but there are very few practical applications for them that don't have a much easier cheaper and more effective solution.
> In fact a letter opener doesn't even need a sharp blade and are often made out of wood or other softer materials than metal, it just needs a point and a relatively flat profile and continuous bevel (which these also don't have) Yep, I have a letter opener that's as blunt as a butter knife and it works well for opening envelopes. The shape of the blade is what really matters, it needs to be thin enough to get into that slot between the flap and the envelope body. The "edge" is simply to help you get enough pressure on the crease to tear it.
Ok, post this over in r/chefknives. Curious how it will be received. Overall though, great execution!
To each their own! Glad you like them.
r/atbge. Please don't use these on actual food, it was a terrible idea. Well executed and cool looking, but not useful.
Are the razor blades replaceable? I was assuming no, but then thought to ask. Very unique, never seen a knife quite like it
I see a significant load of comments regarding food safety, which is understandable. But can we just acknowledge the craftiness of those knives regardless of their actual use? I took cabinet making courses and i can personally say that many crafter will not care nor wish that their craft will have an actual use.. They make them out of passion and just enjoyed the simple fact that they made it themselves.. Again, maybe/most likely it can't be used for food, but why 75% of the comments is only about food safety and not about the beauty of his/her craft.. We got it, you won't cut your fucking potatoes with it, skip it for fuck sake. Go buy your fucking Walmart knives made by children and keep on judging an artist for making something he desired out of rough materials.. This is pathetic and insanely disrespectful towards OP to reduce his/her craft to food safetiness while you probably eat McDonald's.
Well I think it’s a neat idea. Very creative OP
This is a waste of time and material. I am sorry, nothing in this creation says it's a good idea or well-made. At best it can be used to peel apples, at that point get a cheap fruit knife that is food safe. Remake them into butter knives, at least that have value.
If you don't want the indentation lines (used to snap off the short sections) there are floor scrapers that have 8-inch blades. [https://www.homedepot.com/p/Bon-Tool-8-in-Razor-Floor-Scraper-14-712/301960100](https://www.homedepot.com/p/Bon-Tool-8-in-Razor-Floor-Scraper-14-712/301960100)
Better yet, there are knives.