Tag Archives: Cheese

Tuscan Raider #6 — Ed Schempp Bowie at his best, in the plates !

It’s not a surprise but Ed Schempp Bowie is not only a knife to keep in a safe for collection.
I have been taking a lot of knives in Tuscany. Fixed blades to test in the wood of the national parks and some folders. But eventually the Bowie has taken an important place in my trip.
Why ?
First it’s a gorgeous knife which create a lot of conversation.
Also it’s so easy to pocket. This is a huge plus for this EDC: it’s stay in your pocket like a much shorter folder. It’s easy to grab it and to take it. It’s always with you.
I have thinned the edge to the level of my Delica and the result on whittling wood are really outstanding.

It was easy to keep clean and classy. Meaning it can be used in the farm and in the city.

But it’s in the plate and in the kitchen that the Bowie was able to shine bright.

On the table, the Bowie takes its place with pride.

And the Kukri’s curve (Ed Schempp Signature) helps a lot when cutting in the plate.
At the opposite of my ZT0562CF with its flipper getting in the way…

The beef meat cookes at the flame is zipped open by the convexed edge.

The Tuscanian crostini are made of liver are gently spread on bread.

The trip back home leaded us through the Alps and the Opinel birth place.

Spritz, beer, hams and cheeses. The bowie was easy to open and close without to be noticed.


The roblochon is a cheese which needs a long blade.

Eventually the Bowie excellence can be expressed in the woods and in the plate. This is not the case of all folding knives. Ed Schempp’s EDC does it with elegance and efficiency.
So no, really it’s not a safe queen this is a knife to be used every day with pride.

 

Spyderco C36 CPM M4 – Building a Patina

“After building a Patina, coat it with cheese.”

This is an old trick Fred Perrin used to do just un case someone asked him about his knife:
– Is it a weapon?
– Nope I eat a lot of cheese.
But the cheese grease also protected the blade from pitting. Olive oil, butter are also useful to coat you carbon blade. And they are not toxic.

Eating with your knife is solving a lot of issues: you use your knife a lot, you take care of your edge a lot, you display it and people get used to your taste in cutlery. It’s not a Silent Companion anymore: it’s your coming out as a knifenut.

Ok, first picture was only an industrial cheese, it was mandatory to show a real Camembert from Normandie:

(First made in 1791 by Marie Harel, a farmer from Normandie, she had given refuge to a priest who gave her the recipe in gratitude. She first made the cheese for her family, but word spread and the rest is legend. This version of French Camembert is produced in the heart of Normandie.
The velvety white rind encases a pale yellow interior which softens towards the outer edges. The rind has mild mushroom aromas that are well balanced with the saltiness and supple creamy texture of the interior. The flavour profile displays cauliflower and yeast notes, an indication of a real Camembert…)

You don’t need to force a patina when you eat with your knife. Here, tomatoes with vinagar provide an acid environment able to built it. CPM M4 is much slower than Super Blue Steel in getting darker. A catalyst is heat. Hot meat, hot acid dish (tomatoes) will build the patina quicker. Often, meat loaves will add some rainbow stains which once polished are beautiful.

(My father in law used to clean his knife by thrusting its blade in the earth. Old timer did not respect their blade like us. But one thing is sure, they used them for everything. Their edges were often ruined in the dirt or just by scrapping son paints on a tool, but at least they used them hard.)

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Cutting an apple pie in a plate will be hard on your blade’s point and edges. But again this is the game of letting your precious EDC goes in other hands. Iy your knife is really the quality knife you claimed, you should be able to clean it and refresh it in a blink of the eye.
Again, I also got bad experience by cutting vegetable in the garden and having dirt and earth ruining my edge.

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The point of your knife will get darker sooner than the entiere blade. But this is the signature of a used knife and they are tools to be used.

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In the end, DLC coated blades will never show as much as character as naked carbon steel.

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