Thanks for your order. I make the knives with two other people, in a workshop behind a bakery. Every one is ground by hand, which is why there's a wait, and why this comes from me rather than a marketing department.
If you ever have a question, about the knives or about what's for dinner, reply to this email. It comes straight to me.
Jonas
What's coming next
A handful of short notes over the next few weeks, then one a month.
How to hold it
A pinch grip lets the blade do the work, and your wrist will thank you by Sunday.
The one way to sharpen
A single whetstone, ten minutes a month. The only method we'll stand behind.
Never the dishwasher
Nothing ruins a good edge faster. Warm water, a cloth, and dry it straight away.
