In the kitchen

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The blade on this fid­dle bow knife is set par­al­lel to the han­dle, at a 90 de­gree an­gle. This al­lows it to cut a loaf quickly and evenly, with­out tear­ing. It has been de­vel­oped by Jonathan Slater at his work­shop in a con­verted feed silo on a Berk­shire farm. Each han­dle is made by hand, pol­ished with Dan­ish oil and fit­ted with a 0.4mm stain­less steel blade from Sheffield.

Beech wood bow knife £22.95,

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