Pork and Such

I think this is the best new business idea I've seen in ages. Maybe we will sell off all the knives in January to buy a monster truck, bacon, chocolate and sticks. If you would like a  sneak preview of the product Pierre Lamielle http://www.kitchenscraps.ca/ and I (Kevin) are doing a couple of cooking classes at the Cookbook Co.  We'll probably do chocolate covered bacon on a stick both nights.

www.cookbookcooks.com/

You Only Live Once - January 26  Pierre and I love rich, boozey fatty foods that make a terrible diet if eaten all of the time, but in moderation make a body happy. This night though will not be about moderation. Think bacon, cream, butter, gin, beer, duck fat, olive oil, confit, and any thing else that is tastey, but maybe a tad unhealthy. We even made pot brownies last time we did this class. $90

Pork Stars - April 12 Hey, everyone loves pigs, even vegetarians have a weekness for bacon, so Pierre and I will take it to the next level. We will be serving six courses of porky goodness. Bacon, braised belly, smoked chops, lardo, proscuitto, pig kidneys, trotters and cracklin' are all fair game for us to serve. See ya there. $85

Call 403-265-6066 to book a spot. They run 6:30-9:00. See ya there.

Knifewear hits the modern age

Wow, we've really become modern. We are now offering gift cards. Just like the Bay or Starbucks. We are so cool.

December specials

For the month of december we have our New Tradition sushi blade on sale for 30% off. They are stainless steel (AUS8) 60HRC and have a chestnut handle. Also we are clearing our Ohishi VG10 western style knives for 30% off. Can't go wrong with these. Call the shop if you are interested. They have been flying out the door this week. 403 397-2394

New knives

So, here's some fun stuff from my recent trip to Japan. 

The top knife is made by a true master, Tsukasa Hinoura san,  from Sanjo, just outside of Niigata. He is a third generation knife maker and has been forging since he was 22 years old (that's 31 years experience now).  His method of twisted damascus steel is unique and totally cool. The blade is forged from #1 Shirogami (HRC63ish) and the handle is octogon magnolia wood and water buffalo. I only have a santoku for now and it could be yours for a mere $1400CAD.

The other knife is hand forged in Sakai city, just outside of Osaka, by Sugo Yamatsuka san and sharpened by Yukinori Oda san. The blade is forged from Ginsan (HRC63ish) and the handle is octogon magnolia wood and water buffalo. Ginsan or three silver steel has the qualities of carbon steel: capable of wicked sharpness, easy to sharpen, keeps a great edge and feels super silky BUT IS STAINLESS. Sounds like the future to me. I suspect we will be seeing more of this steel. Check out the damascus pattern. It looks like finer prints. How cool is that. We only have 1 x 240mm gyuto left. $565.

Thanks for kicking my ass, Otokar.

Alberta Venture Magazine

Knifewear is in Alberta Venture Magazine December 2009. Alberta's top business magazine has featured Knife wear in their 'One of a Kind' section. Obviously it's the 'Weirdo' section. I think it's a great little article. Thanks Colleen.

http://www.albertaventure.com/sales-and-marketing/choice-cuts/?year=2009