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Harvest & Processing

Harvest Knife

A thin, sharp blade for clean cuts at the base of the stem.

Illustration of a harvest knife
Typical specifications
BladeCurved, 8 – 12 cm
SteelStainless, holds an edge
HandleNon-slip, dishwasher safe
SterilisationWipe with 70% alcohol
Cut pointFlush with the substrate surface
SharpeningHone before each session
Harvest & ProcessingSmall to large batches

Overview

A harvest knife cuts fruit bodies cleanly from the substrate at the moment they are ready. A clean cut leaves less damaged tissue behind, which reduces the chance of secondary infection and lets the block produce a second flush. Curved blades work well for reaching around tight clusters.

Primary stage: Harvesting

Where it fits in the grow

Used at harvest to detach fruit bodies without tearing the block.

Safety & handling

Keep the edge honed and cut away from your body. A dull knife requires force, and force is what causes slips. Never leave a wet blade unwashed between sessions.

Practical advice

Harvest the whole cluster in one cut rather than picking mushrooms off it. Pulling individual fruits tears the mycological mat and stalls the next flush.

Educational only. Mycelium Works does not sell this or any other product, and we receive no payment for listing it. Specifications vary by manufacturer — always follow the maker’s instructions and local regulations.
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