T10 carbon steel chef's knife
T10 Workhorse
Designed for cooks who want more support behind the edge. The Workhorse combines a pronounced K-tip with a wide octagonal handle in partly burnt stabilised oak.
- 100-day returns, for any reason
- Every enquiry answered by the founders
- Call or WhatsApp Jacob: +45 20 46 46 90
The knife
A pronounced K-tip, more steel behind the edge.
- Tip
- A distinctly angled K-tip.
- Blade
- Ground with more steel behind the edge, which gives it more support and a less delicate geometry.
- Handle
- Wide and octagonal, in partly burnt stabilised oak.
- Markings
- Hot-stamped.
- Finish
- An even coffee pre-patina on the blade.
Who it is for
Choosing the Workhorse.
Jacob recommends it to cooks who prefer the support of a more substantial blade over the feel of a very thin knife.
How to use it
Cut without twisting or levering the blade.
Use the Workhorse for boneless meat, fish and vegetables. Keep it away from bones and frozen food.
The extra steel gives the edge more support, but it can still chip. Jacob has never chipped a T10 himself, though he is careful with his knives.
Coffee pre-patina
An even start.
Without a pre-patina, carbon steel can develop uneven marks during its first few uses. That is why every T10 is given a coffee pre-patina: you have an even surface from the start.
The patina keeps developing as you cook, especially with acidic food. That is normal for carbon steel. The patina does not make the blade stainless, so drying it still matters.
Care
Clean, dry, a little wax.
Clean it after use
Wipe the blade clean when you have finished cooking.
Dry it completely
Dry it thoroughly and store it dry. Water left on carbon steel can cause rust.
No soaking, no dishwasher
Do not leave it soaking in the sink, and keep it out of the dishwasher.
Wax now and then
Jacob uses Handle, Board & Blade Wax, a mix of mineral oil and beeswax. Rub it on, then wipe off the excess so only a thin film remains. He does this about once a month for a knife in daily use, and before putting a knife away for a long time. Waxing supplements cleaning and drying; it does not replace them.
Sharpening
How Jacob sharpens it.
Jacob uses five stones. One is a plated diamond stone with a 250 side and an 1150 side, used dry. The other four are resin-bonded diamond stones with a single grit each, and they need only a splash of water. Do not soak them.
Plated diamond stone, 1150 side, drySet the edge until you can feel a small burr along its whole length.
Bonded diamond 1000Splash with water and continue with lighter pressure.
Bonded diamond 3000After the bonded 1000 stone, use the 3000 stone to refine the edge further.
Optional: bonded 6000, then 12000For a more polished edge.
Leather strop with 1 to 2 micron diamond compoundStrop with the edge trailing. This is where Jacob finishes.
Routine sharpening starts on the 1150. Save the 250 for reprofiling or for repairing a damaged edge.
Your first stonesSharpening Set Beginner
For cooks learning to sharpen at home. Jacob's videos explain the technique.
The next stepSharpening Set Chef
For regular sharpening and upkeep.
Going furtherSharpening Set Professional
For cooks with sharpening experience who want to refine their technique further.
Spec sheet
At a glance.
| Type | K-tip chef's knife |
| Steel | T10 carbon steel |
| Blade length | 210 mm |
| Blade height | 49 mm |
| Weight | 160 g |
| Handle | Wide octagonal stabilised oak, partly burnt |
| Markings | Hot-stamped |
| Finish | Even coffee pre-patina |
| Use | Boneless meat, fish, vegetables |
Questions
Before you buy.
Will it chip?
It can. The extra steel behind the edge gives it more support, but it is not chip-proof. Keep it away from bones and frozen food, and do not twist or lever with it.
Will it rust?
It can. The coffee pre-patina does not make carbon steel stainless. Dry it after use and store it dry.
Why does the blade already have a patina?
That is the coffee pre-patina, applied so the steel starts with an even surface. It keeps developing as you cook, especially with acidic food.
Can I sharpen it at home?
Yes. Follow Jacob's sequence above or watch his sharpening videos. If you get stuck, call or WhatsApp him.
What if it is not right for me?
You have 100 days to return it for any reason. On a change of mind, you pay the return postage.
Ask Jacob
Not sure yet? Call Jacob.
Ask him whether the Workhorse suits the way you cook, or how to sharpen it. The founders answer every enquiry themselves.
€ 147,00 incl. tax
Ilmainen toimitus: EU yli 399 € · USA yli 699 € · 100 päivän palautusoikeus