Think it will work ??

mete

mete

Joined
Jun 10, 2003
Messages
15,288
https://www.togknives.com/tech-specs/

Wood treated with bio-waste water ?? That makes me wonder !

Copper does have anti bacterial action .Never heard of it for a knife .It will probably turn green if not kept clean and dry.

It will start a conversation about knives for sure .
 
Sounds like a *LOT* of gimmicks. Funny most of what they list as "tech specs" seems to be marketing hype. As to the steel, I have nfc, although 99% of the whole antibacterial anti microbial stuff is counter productive in most other products. Bacteria shouldn't breed on a clean knife regardless, and if your speculation about the copper oxidizing is correct, then this'll require just as much care or more than a plain carbon steel knife, let alone stainless.


Honestly the more I re-read the bullet points, the more absurd I realize they are, starting from the top and getting progressively worse. I think my current favorite is "Laser etched 600 year old Japanese pattern gives texture." This knife has an identity crisis like a cybernetic samurai.
 
the Kebony wood stuff is basically pine or some other soft wood with an organic "sustainable" stabilization process instead of using synthetic chemicals and resins. Bio waste water sounds like they're using sewage but the company actually describes it as a "bio based liquid" and not "bio waste water". It is mainly marketed as an environmentally friendly construction material that is an alternative to tropical hardwoods.

As for the copper I don't know anything about that.
 
I did a little digging and this is what the wood is treated with: http://en.wikipedia.org/wiki/Furfuryl_alcohol

And the process: http://kebony.com/en/content/technology

Basically it is stabilizing with a plant-based chemical. I agree that the way things are worded on there seems largely hype. What aspect of "roll forging" the blades is an 800-year old Samurai Swordmaking (the capitalization is theirs) technique? How have I not already died from preparing food with non-copper-infused knife blades?
 
I guess their marketing people felt "bio waste liquid" treatment would sell more knives than "rocket fuel alcohol" stabilization. I think I'd have better luck with the latter.
 
Its the same deal as "natural flavor." Only difference is where you start. Most stabilizing polymers originate from oil because its cheap, but its not to hard to extract hydrocarbons from waste water and then just run it back till you have the identical chemicals.
 
What I don't get, is if they are trying to go for they "most hygienic" blade, then why don't they just make it a typical 3 layer san mai with the sides being completely copper with a steel core. Apparently all that would be needed is a thin layer of copper as the very skin of the blade for it to "work". Seems like every other layer of the blade that isn't copper would be just a "dirty" as typical knives lol.. Anyway, that's what I would strive for if "hygienic" was the name of the game ;) But I agree, gimmicky seems to be the most correct word here.. :D

~Paul
My YT Channel Lsubslimed
 
I'd keep copper away from food- it's highly reactive and hard to imagine it not imparting off tastes.
 
Well regardless, to me it seems pretty obvious that it's a gimmick attempt to capitalize on the germ-a-phobe market, which is one pretty much predicated by perception and fear.


I've never met a good product that needed such a hard sell personally. I do wonder if this is just another case of specific market targeting or whomever is behind this product is mysophobic. Otherwise this seems like a move I'd only expect from a large corporation.
 
copper alloy and poopy pine? Sounds like something I want to be preparing my dinner with.
 
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