NEW! Firebox Folding Chef Knife! Firebox Design Logic in Knife Form!

KICKSTARTER Link: https://www.kickstarter.com/projects/foldingfirebox/firebox-folding-chefs-knife
High Value Design Points & Specifications:
Symmetrical full face flat grind: Smooth and straight from edge to spine and with "just right" blade thickness (.080" +/- .002") to cut through hard veg like a laser, without steering.
Minimum Blade Height: (1.5” or 4cm) This keeps the spine above the knuckles when using proper/safe cutting technique.
5" Blade Length: Long enough to accommodate a "slicing action" but still compact.
Raised Offset Handle: For adequate clearance over a cutting board.
Wrist Pivot Balance: The result of proper knife balance is intuitive comfort.
Rock-able Blade Shape: A slight radius allows accurate focused edge pressure. Also allows for smooth rhythmic movement.
Neoprene Sheath/Case: Provides all around cushion when being stored in a cook kit. Includes a dangle style belt loop and secure "Hoodie Style" over the top closure.
Precision Folding Form: Provides convenience for transport and safety in your knife drawer.
10Cr15MoV Blade Steel: Excellent sharpening and edge retention characteristics without breaking the bank. More expensive steels are available but I feel some are over rated and sometimes difficult to sharpen. I wanted my knife to be user friendly. I chose this knife steel because of the sharpening results I got and how long they lasted. In my opinion an excellent value!

When designing products my end goal is "elegance." Which to me means the "highest possible function and quality in the simplest possible form at an accessible price." If the end product "makes it look easy," you've nailed it!

How the Firebox Folding Chef Knife Was Born:
Back in the late 90's I became a professional garnish & soup chef / expediter to qualify for a local's only snowboarding pass in Park City, Utah. I quickly discovered that chef knives were a big deal. Everyone in the kitchen had their own opinions and preferences. Not only did I learn proper knife handling technique, but being a curious inventor by nature--and needing to purchase my own knife--I became keenly interested in the geometry of the blade and handle placement. Through observation and practice it wasn't long before I developed my own opinions and preferences. I didn't chop bulk veggies like the prep-staff. As a garnish chef, my tasks were of a more precise nature. One of my favorite edible decorations is called the "Stained Glass or Window Pane Potatoes." It consists of two thinly sliced potatoes with an edible flower or herb pressed between them. When baked properly the potato slices bond together and become transparent, capturing the colorful flower within. Having a knife capable of easily cutting straight through hard veggies was very important. Another one of my tasks (that stood out as knife dependent) was the chopping of fresh chives. For chives to look nice as a garnish they needed to remain circular and have very clean cut edges. This required a very sharp knife and good slicing technique. My knife needed to hold an edge and respond well to sharpening. This was of daily importance. Lol! Bruised, pinched flat chives were an absolute disgrace.

I was excited when I realized I could finally use what I had learned back then to make my own Firebox Folding Chef's Knife.

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