Blade an Body have a form fit. The result: Traction! To make the tiny gap between both components food-safe and long lasting, we developed a strong but flexible epoxy. The combination of both methods creates a seamless and especially durable surface to cut with.
NO! Every single //SKID is vacuum infiltrated with linseed oil - a 100% natural oil. A special oil-wax mixture keeps up the ability of tannin to kill bacterias and the wood stays food safe.
//SKID is and will be a wonderful piece of nature, so of course u have to oil it once in a month - depending on how much u are cutting.
Self-cleaning doesn't mean, that you don't have to clean your //SKID after using. It means, that you do not have to use chemical cleaners. The natural tannin that every hardwood contains is killing bacteria.
To create one //SKID we just produce 67gram of CO2. Just in comparison: a conventional chef knife produces 2133 gram of carbon dioxide. With the energy to manufacture one normal steel chef knife we can create around 32 //SKIDs.
To produce 1kg of steel you need 30-50l of fresh water. Using this you can approximately produce 2-3 knife of this size. LIGNUM can produce 70-90 knives with the same amount of steel. Furthermore we are planting trees for our knives and even use the off cut for packaging and holding systems.
1 Use a piece of leather for every 3rd use (back to the roots)
2 Once in a month (max) you can use a sandstone (grain size: 1000 first/3000 second), with warm water and a bottle of red wine (of course)
3 Detailed information about the angle and number of repetitions will be in the delivery of your //SKID