Eat Out Restaurant Relief Fund Auction: Hand-crafted Chef’s Knife

restaurant relief

WORDS Brent Smith

A one-of-a-kind knife is going on auction in support of the Eat Out Restaurant Relief Fund.

Schaffer Blades owner Wesley Keudel-Schaffer has carved out a niche for himself as a bespoke knife maker. And now he’s looking to give back to a restaurant industry in peril due to COVID-19. Earlier this month, he reached out to the Eat Out Restaurant Relief Fund, offering a gorgeous hand-made knife as a donation.

Wesley says: “I have learnt that firstly, a knife is a cutting tool. This is where the alchemy of the steel interests the engineer in me. Secondly, a knife is a work of art. As humans, we naturally relate to the emotional response that art gives us. As knife makers, we try to incorporate both aspects into making the perfect knife.”

A knife is also a chef’s best friend and this particular one could be worth well more than its value of R10 000. Today, it goes on auction for a good cause.

The Eat Out Restaurant Relief Fund is supporting restaurants that are making meals for feeding schemes. So far, it has paid out R1 140 000 in donations to 38 restaurants across SA, helping them make more than half a million meals during May.

All money raised from the auction of the gyuto Japanese chef’s knife that Wesley has crafted will go to restaurants feeding those in need.

It has a 196mm x 49mm Damasteel Björkmans Twist blade hardened to around 63HRc. Its western-style handle is of side-cut carbon fibre, African ebony, Arizona ironwood burl and sterling silver. This beautiful item also comes cased in a custom 16-inch knife case from Robbins Custom Cases.

restaurant relief

“It can be said that this knife is handmade through every process and it is truly unique,” says Wesley. “There will only be one of its kind in the world.”

It’s yours if you want it. Simply bid on Eat Out’s Facebook page from 12 noon till 8pm SAST on 28 May 2020. The opening bid is R2 000. All money raised will go to restaurants feeding those in need.