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Yea or Nay? FDRL's Wooden Kitchen Knives

By Rain Noe - April 15, 2013

in Object Culture

Ian Murchison and Rohan Thakar are the industrial designers behind FDRL, a/k/a The Federal, an Ottawa-based design consultancy. Their forthcoming line of kitchen knives definitely demonstrate some outside-of-the-box thinking: As the name implies, the Maple Set knives are made predominantly from maple wood, with a dimunitive sliver of metal for the blade.

With this project we wanted to explore an alternative emotion to the standard kitchen knives you see every day. The focus is drawn to the high polished blade, while the rest of the knife's Maple wood body sits warmly in the hand and blends in to its surroundings. The wood is sealed and food safe to allow for easy cleanup. The knife gives the appearance of being lightweight; however their weight is balanced to ensure that they can be used by any level of chef.

There's no question that they're beautiful, but a valid question is whether they're practical. What say you hardcore chefs? Would the added thickness of the wooden blades complicate fine slicing? They mention the wood is sealed, but wouldn't you still need to periodically oil these, as with a cutting board? And hard though maple might be, would you feel comfortable hacking away with a wooden cleaver?

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Jennifer Martin

9 years ago

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I know that choosing the perfect kitchen knife is always a tricky task to do. I was for me as well when I was setting up my new modular kitchen. Then I found an amazing place to get these kitchen knife set online from http://www.knifeindia.com/kitchen.html

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steven

10 years ago

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This is bad, let a knife be a knife, don't make a toy shaped like a toy and call it a knife
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Aaron

11 years ago

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I dont understand what problem these objects are solving - just see a lot of problems arise. I see these as problematic objects. Could designers please start designing useful and practical things instead? Its a big NAY for me
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Steve

11 years ago

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The best thing about a fine cleaver is after many years of constant use, care and sharpening you eventually get a kitchen knife. Knives like that can't be purchased and are usually highly cherished. Give my own carbon steel cleaver another 10 years and I'll be getting close to that myself. (and it will be time for a new cleaver) More than one guest who thought I might not be aware of the true worth have asked to purchase it over the years.
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nay

11 years ago

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big nay

the way knives are made today is a result of thousands of years of experience. It is simply the best way we know how to make knives.

then some naive designer comes along and says "oh, lets make the blade from wood too, because its pretty!"

this type of stuff gives industrial designers a bad name.
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bob

11 years ago

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I find this design highly practical for several reasons:

1: you can burn it for fuel or heat a steam engine with it during a zombie apocalpse

2: it may be easier to disguise the metal profile through an xray machine- no one would look at the xray and say "hey a knife!

3. as a practicing member of a kitchen band, we bang on our pots and pans, and I feel this would make a different sound than a regular knife, allowing new clever music to be written

4. the genetic material of the wood in this knife could prove valuable to future generations
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Chris Witham

11 years ago

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Just design porn. Nothing more.
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Rowan Nowell

11 years ago

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As ornaments they look fantastic.
But as an actual knife it is ridiculous.
I have been a butcher for 6 years as well as an industrial designer for 5 years, and this design takes a blade that's purpose it to be as sharp, thin, strong and clean as possible to cut through things with ease, and throw all those elements out to have something that looks cool. These were never designed to be used.
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Bryan Johnson

11 years ago

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So as stated the wood is bacteria safe but the seam between the two materials is concern for bacteria growth for me. it took me forever to find knives that are one solid material that I liked for fear of food and bacteria getting into handles and rivets. Also the seam will no doubt hold moisture so whatever sealant/wood protectant would give at that point im sure which creates an inherent danger to the user. chop, chop, chop, split at the seam. Yes the do look nice. maybe a novelty kitchen item.
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rbt

11 years ago

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nay, looks cool, no question, but ...
1. how do you keep the bacteria zoo of that wood after slicing meat ?
2. (connected to 1) how long do they look nice? grease, dirt, vegetable juices, impregnating the wooden part...
3. how often could those be sharpened? i have knives in my kitchen, being 50 years old and showing severe signs of sharpening them over and over again. nevertheless, they still cut superb and i wouldn't trade'em in for newer ones.
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Greg

11 years ago

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if they're usable maybe... but to me it comes down to, why is it wood? if it's for aesthetic reasons, then leave it for cheese knives. If wood has some surprising qualities that make it suitable or preferable as a material for knives (which I highly doubt) then it makes sense. Otherwise, a nice artistic exercise, but I doubt it has practical merit. To me, a knife is a tool, bottom line.
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Bepster

11 years ago

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As a trained chef and now IDer, I am afraid I have to say "nay".

Without having tried them, I would also question the durability of these. Just a little shift in balance or slight warping would render these useless.

While I do love the experiment, I would have to try these for a while in order to determine if these are any good in the long run.

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word is bond

11 years ago

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They could make pretty fantastic cheese knives, though.
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powers

11 years ago

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While they look fantastic, I have a feeling experienced cooks/chefs would say they are woefully impractical. I could be way wrong though. I would love to be.
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