A classic slojd knife, made specifically with spoon carving in mind.
Blade length: 80mm
TLDR: High carbon, distal taper, flat-over-hollow grind, rounded spine, hand honed, brass bolster, apple wood handle, optional leather sheath.
The Background
I’ve learned that the best tools are made by people who know how to use them.
After a decade of spoon carving, and thousands of spoons, I have a pretty good idea of what I want from a knife. While the Morakniv 106 is famously a great knife, at a good price, it doesn’t have all the features I want.
So I decided to make my own.
The Blade
The blade follows a classic slojd pattern, but with a few changes based on my experience carving thousands of spoons.
It is distally tapered, meaning that it gradually becomes thinner towards the tip. This gives the tip the manoeuvrability needed for carving the tight curves of a spoon, while retaining plenty of thickness at the base of the blade for powerful, straight planing cuts.
I’ve also rounded the spine. It’s a small detail, but one that really increases comfort while carving.
The blade is made from high-carbon alloy steel and is carefully heat-treated, ground and honed by hand. It arrives genuinely sharp and ready to use.
Blade length: 80 mm
The Grind
The blade has a flat-over-hollow grind. This combines the cutting characteristics of a flat Scandi grind with much easier sharpening.
The bevels are hollow-ground, with final sharpening of the rails on a flat stone. These two rails are coplanar, so in use the knife behaves exactly like a conventional flat Scandi grind.
The advantage comes when it’s time to sharpen.
Because most of the bevel is hollow, there is far less steel to remove when sharpening. The process is quick and straightforward, and the two flat rails give the blade a very stable contact with the sharpening stone.
This also makes it much easier to maintain the original geometry. There’s no need to worry about gradually rounding over the bevel and creating a convex edge as you sharpen.
The Handle
Every handle is made by me from strong, locally sourced apple wood.
The handles are faceted, giving a secure grip and a tactile feel in the hand. The shape is deliberately versatile and comfortable in a wide range of hands.
A solid brass bolster adds a little bit of bling.
The blades have a long tang extending almost the full length of the handle, giving the knife a strong and durable construction.
The Sheath
The leather sheath is made in Finland in a traditional Sámi style, complete with a twisted leather dangle loop.
A plastic insert protects the leather from being cut by the knife over time, while the snug fit keeps the knife securely in place.
It’s a simple sheath designed to be worn and used, rather than something that needs to be fussed over.
A classic slojd knife, made specifically with spoon carving in mind.
Blade length: 80mm
TLDR: High carbon, distal taper, flat-over-hollow grind, rounded spine, hand honed, brass bolster, apple wood handle, optional leather sheath.
The Background
I’ve learned that the best tools are made by people who know how to use them.
After a decade of spoon carving, and thousands of spoons, I have a pretty good idea of what I want from a knife. While the Morakniv 106 is famously a great knife, at a good price, it doesn’t have all the features I want.
So I decided to make my own.
The Blade
The blade follows a classic slojd pattern, but with a few changes based on my experience carving thousands of spoons.
It is distally tapered, meaning that it gradually becomes thinner towards the tip. This gives the tip the manoeuvrability needed for carving the tight curves of a spoon, while retaining plenty of thickness at the base of the blade for powerful, straight planing cuts.
I’ve also rounded the spine. It’s a small detail, but one that really increases comfort while carving.
The blade is made from high-carbon alloy steel and is carefully heat-treated, ground and honed by hand. It arrives genuinely sharp and ready to use.
Blade length: 80 mm
The Grind
The blade has a flat-over-hollow grind. This combines the cutting characteristics of a flat Scandi grind with much easier sharpening.
The bevels are hollow-ground, with final sharpening of the rails on a flat stone. These two rails are coplanar, so in use the knife behaves exactly like a conventional flat Scandi grind.
The advantage comes when it’s time to sharpen.
Because most of the bevel is hollow, there is far less steel to remove when sharpening. The process is quick and straightforward, and the two flat rails give the blade a very stable contact with the sharpening stone.
This also makes it much easier to maintain the original geometry. There’s no need to worry about gradually rounding over the bevel and creating a convex edge as you sharpen.
The Handle
Every handle is made by me from strong, locally sourced apple wood.
The handles are faceted, giving a secure grip and a tactile feel in the hand. The shape is deliberately versatile and comfortable in a wide range of hands.
A solid brass bolster adds a little bit of bling.
The blades have a long tang extending almost the full length of the handle, giving the knife a strong and durable construction.
The Sheath
The leather sheath is made in Finland in a traditional Sámi style, complete with a twisted leather dangle loop.
A plastic insert protects the leather from being cut by the knife over time, while the snug fit keeps the knife securely in place.
It’s a simple sheath designed to be worn and used, rather than something that needs to be fussed over.
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