A whittled wooden knife for our Youngest Chef

As we prepared our stove this morning, amidst the neatly stacked logs and kindling, a piece of beech caught our eye. It was just a regular piece, much like any other, but in its grains and heft, we saw the silhouette of a blade—a wooden knife waiting to be freed from its arboreal confines.

Bear, with his boundless energy and curiosity, has always shown an interest in joining the kitchen bustle alongside us parents. Yet, the sharpness of conventional kitchen knives kept him at bay, stirring instead of slicing. Determined to involve him more and foster his culinary skills, we embarked on crafting a custom-made knife just for him.

And so, this beech piece from our woodstack, which could have crackled and popped in the fire's belly, instead became a cherished instrument.

To preserve the wood and give it a slight sheen, we rubbed it down with sunflower oil—a natural and food-safe choice. A loop of string now encircles the handle's base, adding a touch of whimsy and practicality for hanging after the cooking is done.

The blade, though blunt compared to its metal counterparts, is honed to a gentle edge, perfect for slicing through salad leaves, ripe tomatoes, and crisp cucumbers.

Each time Bear uses his wooden knife, we make it a ritual to whittle its edge anew, teaching him the value of maintaining his tools and taking pride in their upkeep.