Making dinner with the Svord Peasant

[dogstar]

After mulling over the wide, thin blade, I decided to make dinner, peasant style.

1. Chopping up chard
2. Knifing some napa cabbage
3. Murdering some mushrooms
4. Slicing scallions
5. All dry and clean
6. Meal ready to eat

It was fun; the peasant is much sharper than my kitchen knives, so it made short work of the veggies. I had to compact everything to make the most of the 3" blade. I shudder to think how much more work this would have been with my 309 or a Peanut. I did not disassemble the knife... will it rust at the pivot under the scales, where I could not dry?

 

[Steeltoe]

Cheers, thanks for some nice pics.
I enjoy the peasant knife for food prep, good blade and handle.

 

[Thalestin]

Looks like you had a lot of fun. I wouldn't worry to much about the pivot. For my carbon blades I try to dry with paper towel and then air dry. No problem yet. I often use my slip joint for food prep too a I enjoy getting lots of practice with my knives. My family also have no sharp knives so they are usually more effective as well

 

[whetrock]

I love friction folders. The Svord is an excellent representation at a very competitive rate. The food looks quite professional. As others have stated if you aren't having fun with your knives, you're doing it wrong.

 

[dogstar]

Thanks for replies, fellas. Maybe tomorrow I'll open up the knife and look for rust. I did do a pretty deep vinegar patina (by accident), so we'll see.

 

[dogstar]

Well, I opened up the knife today... No rust! I hadn't oiled the joint before, either. I was sure I'd see some because of water trapped inside the joint. I guess the patina helped.