Pelmesh & Glyphrider
I’ve been sketching out a new knife design that folds into a multi‑blade system—each segment tuned for slicing, chopping, mincing. Think of it as a tool that adapts on the fly. What do you think, does the kitchen still need a one‑size‑fits‑all blade or should we give tradition a little rebellion?
A folding multi‑blade sounds clever, but a good knife is like an old family recipe—simple, dependable, and you know exactly where it will bite. If you keep the edges sharp and the mechanism tight, it could be handy, but the more moving parts you add, the more chances there are for wear or mess. Tradition doesn’t mean you can’t try a rebellion, just make sure the rebellion doesn’t swallow the knife’s purpose. Remember, the best cuts come from a blade that feels like it was made just for you, not a gadget that changes its mind every few minutes.