From left: knives for mayonnaise, chèvre and butter.
Select a piece of hardwood with a nice figure and sketch out the knife’s outline.
Cut it out with a jigsaw, bandsaw, scrollsaw or coping saw.
Mark out the blade with a fat pencil line down the center.
Clamp the knife in a vice, and cut on either side of the pencil line with a Japanese saw.
A top-down view of the roughed out blade.
Next, flip the knife up 90 degrees in the vice so you may cut out the waste. Make two angled cuts.
Here’s the knife, fully roughed out.
Sand the knife smooth using a belt sander or by hand. Roll the edges over to provide a comfortable grip.
To bring out the beauty of the grain, a final surfacing should be done with a card scraper in the direction of the grain.
Use butcher block oil, which is food-safe, to finish the knife and seal it.
Ready for butter.