Butter
The blade of this Butter knife is made of 200 layered Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is cut, stacked, and forge welded again, the layer count multiplies. When the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil are rounded for comfort in use, and the blade has been ground thin with a lovely flexibility to it, making it ideal for buttering toast or scones. The faces of the blade have been polished from edge to spine to reveal the pattern in its entirety.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled Cherry from Co. Clare, highlighted with blue Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is faceted and octagonal, with a gentle curve.
Map coordinates: 52°41'55N 8°44'11W (Cratloe, Co. Clare)
Blade length: 140mm
Overall length: 260mm
Weight: 50g
Balance point: Between the silver pin and the blue stripe.
The blade of this Butter knife is made of 200 layered Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is cut, stacked, and forge welded again, the layer count multiplies. When the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil are rounded for comfort in use, and the blade has been ground thin with a lovely flexibility to it, making it ideal for buttering toast or scones. The faces of the blade have been polished from edge to spine to reveal the pattern in its entirety.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled Cherry from Co. Clare, highlighted with blue Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is faceted and octagonal, with a gentle curve.
Map coordinates: 52°41'55N 8°44'11W (Cratloe, Co. Clare)
Blade length: 140mm
Overall length: 260mm
Weight: 50g
Balance point: Between the silver pin and the blue stripe.
The blade of this Butter knife is made of 200 layered Damascus steel. It is formed by forge welding contrasting layers - in this case 1084 & 15N20 steels - together under immense pressure and heat, into one homogenous billet. As this billet is cut, stacked, and forge welded again, the layer count multiplies. When the blade is ground, the different layers are revealed, with each distortion in the pattern representing a different blow of the hammer during forging.
The spine and choil are rounded for comfort in use, and the blade has been ground thin with a lovely flexibility to it, making it ideal for buttering toast or scones. The faces of the blade have been polished from edge to spine to reveal the pattern in its entirety.
The handle is made of ancient Irish Bog Oak from Glenstal Abbey and wind felled Cherry from Co. Clare, highlighted with blue Ocean plastic gathered on Coumeenoole Beach in Co. Kerry, brass, and sterling silver. It is faceted and octagonal, with a gentle curve.
Map coordinates: 52°41'55N 8°44'11W (Cratloe, Co. Clare)
Blade length: 140mm
Overall length: 260mm
Weight: 50g
Balance point: Between the silver pin and the blue stripe.
It is important to mention that carbon steel blades require a little more care and maintenance than stainless steel, but you will be rewarded with a rich patina that will illustrate the knife’s history with you over a lifetime of use. Each knife comes with instructions on how to look after it.