Meathenge Labs did really well through the holidays and the kitchen took a pretty good beating. I noticed some pretty good splashes up against the wall behind the butcher block table, will get those wiped down tonight. The floor, while it did get mopped a few times, is getting a little smoodgy in the corners. I don’t eeeven want to look in the toaster oven’s crumb tray. Note to self, toss in to dishwasher next time along with the vent hood filters. Oh crap, I just remembered while cleaning the fridge I split some of the insulation around the door, damned. I think the stoopid thing is only 4 years old too, dumb Amana. Oh the chores I’ve seen!
Is your kitchen and its inhabitants feeling the same strain? How are your knive’s edges holding up? When you run your steel over them, does it hone right up? Are you one of the rare few who actually takes the time to take them out to get sharpened? Or would it just be easier to pour yourself a large glass of carrot juice and sharpen them yourself? Don’t know how?
Glad you said something! It turns out on Monday, March 2nd he’s holding a knife sharpening class. It’s time to get out of your cave and help the economy a bit. Spend your money well and enroll in Eric’s glass. It’s a good thing to do for yourself and your fellow cave dwellers. Please click through on the link below me here and get the details. Register today!
With ERIC E. WEISS
Monday, March 2nd, 2009
6:30pm – 8:30pm $65.00
Paulding & Company, A Creative Kitchen
1410 D 62nd St., Emeryville, 94608
You will be taught to hone your knives to perfection by hand.
A sharpening stone and honing oil is included in the price.
Bring your chef’s knife and paring knife and 1 other.
Eric’s sharpening experience spans 30 years. Born in England, raised in Germany, his love affair with all things sharp began in boyhood. This devotion grew with him through military service to the Queen, and comes to fruition at Bay Area Farmer’s Markets, Restaurants, Catering Companies, Retail and Private Homes. During this unique hands-on class Eric gladly shares his true wealth of historical, cultural, and scientific knowledge about the blade.
Paulding & Co.
510-594-1104
Biggles
I used to work in a slaughter-house here, so sharpening knives is almost second nature to me.
IMO, it’s one of the most important skills any cooking person can have, especially when you consider that most kitchen accidents are caused by slipping with a blunt knife.
Not nice at all. 🙁
Hey MikeNZ,
Yeah man, you have to take care of your equipment. And, watching those blunt knife cuts heal is nasssteeee. Cut me with a sharp knife any day!
Biggles
Darn! I wish I could go but I have a schedule conflict on that date.
Any vote for the best place in the Bay Area to take my knives to be professionally sharpened?
Hey Jim,
You can have Eric do them. You can find him in Berkeley at the Farmer’s Market, 10-3pm Center@Milvia. Thursday 3-7 Shattuck@Rose
El Cerrito: 2nd & 4th Tuesday 9-1pm @ El Cerrito Plaza.
Other than that, I don’t. I know there’s plenty though, try to stay away from people using large grinders, bad news!
Biggles