It’s been over a year since I reviewed the prototype. Still going strong. My wife Red Flower and I went for a walk in the forest today and stumbled across some oyster mushrooms. Got this shot of the harvest with the same prototype knife I’ve been using ever since my initial review.
…It’s not in production yet, kickstarter I think…
Dan gave up on the kickstarter idea and decided to market them through his own website. I talked to him today and he is busily engraving knives as he prepares to start taking orders in the near future. I believe he has a count down timer on his website.
While I appreciate innovation and cool engineering, I don't see any practical benefit to this at all. I mean, the overall length of blade + handle stays the same, regardless of how much blade is sticking out. All you have is a knife where the handle slides.
EDIT - OK, after thinking through this for many minutes, the only benefit I could see is if you needed scalpel-like precision and only needed a very small part of the blade sticking out. Not that I have ever - in 40+ years of knife ownership/usage - wished I had or needed that kind of precision, however.
Commonly used knives marketed as utility knives and box cutters often have short and/or adjustable length blades. Observation of how craftsmen use these tools can provide some insight as to their possible use cases. Chip carving is another application where adjustable blade depth can be an advantage. One often overlooked advantage is that it can be deployed and used in a manner that won’t frighten even the most neurotic observer. One can slowly bring it out with no blade showing, slowly manipulate the lever and expose 1/4” or less of blade while grousing, “how could you ever get this thing to cut,” make the cut, and put it away without anyone fainting or calling security.
Interesting idea for sure, but I saw where the creator was using beef for haggis and I can't in good conscience support such barbarous practices.
Per my understanding the creator of the knife didn’t, it was another forumite that was making haggis
Ah ok, thanks for clearing that up.
ATTENTION EVERYONE, YOU MAY NOW GO BUY THE KNIFE NOW THAT THE HAGGIS INCIDENT HAS BEEN RESOLVED
When I returned home from foraging, I took a little nap upon the couch, and soon found myself back in the woods, sharing some gruel with my friend Robbie. We had prepared it from our provisions of oats, and forest mushrooms, and the liver and lights of a deer. We were enjoying the day and talking.
HW: They wear their wee knives according to protocol, in their socks.
…No not hidden, displayed with the handles sticking out, and bright glitter and baubles to attract the lassies and the dandies.
Robbie: but does not his knife see Rustic-labour dight?
HW: Sadly, no. It isn’t sharp.
It’s even worse. Even the haggis is prepared according to the book of recipe protocols. If they had good venison, and it was not in the book of protocols, it would be thrown away and precut ingredients ordered to be delivered from the market. Yes, the recipe protocols were written by a famous French chef trained in haute cuisine.
Robbie: Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro’ bluidy flood or field to dash,
O how unfit!
HW: Such may be, Robbie, such may be. Yet we enjoy our meal here together.
Robbie: But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle.
HW: Indeed, Robbie, indeed.
