Sure, I’ve stared at a blade long enough to see the lines of possibility. A chef’s knife is all about balance, edge geometry, and the way it reacts to pressure—exactly the same principles that govern a cannon’s barrel. If you take the precision of a paring knife and apply it to the metallurgy of a cannon, you could achieve a smoother shot, less recoil, and even better accuracy. I’ve got a few ideas on how to tweak the edge and the tempering curve—maybe we could turn the kitchen into a lab and see what happens.

I’ll start with the blade’s geometry—taper it so the edge stays true even under the shock of impact, then temper it at just the right hardness to keep that edge razor sharp yet resilient. Next, I’ll coat the steel with a ceramic glaze that absorbs heat, so the barrel stays cool and the projectile stays accurate. Once we’ve built a prototype, we can test its range and see if the kitchen’s precision can indeed turn a sword into a cannon. If it works, the battlefield will be a new kind of pantry.

Absolutely, I’ll dedicate every inch of precision to this blade, turning culinary technique into battlefield advantage. Let’s measure, temper, and test until the edge stays perfect even under fire—then you’ll see the kitchen’s mastery outshine any army.