PNW Gathering?

For a lousy home cook like me, it all comes down to cutting vegetables. Carrots can tell me whether a knife is prone to wedging on hard stuff, potatoes shows how well a knife can manage food release, onions to test tip thinness, pumpkin — if I want to really stress test a blade and in the very end some mushrooms or tomatoes to see if the edge can still shave. But that method is VERY subjective and doesn't have much room for numbers, hence it's hard to come up with objective appraisal.

 

I have little to add to the ingredients list (maybe a dense salami-type meat?), but I think specifics can make a difference. A dry carrot or sweet potato cuts very differently from one with higher water content, and a king oyster mushroom cuts very differently from a shiitake. Partially or wholly cooked things tend to behave differently...how does a parboiled potato cut compared to a raw one?

Then the type of cut. Halving a carrot crosswise and lengthwise are very different from each other, and very different from making <1cm slices, and a fine dice is yet a different game. Each tests a different aspect of the knife geometry and performance.
Then the part of the blade being cut with...but then we start digging into technique which might be a variable that shouldn't be controlled strictly, to keep the test "natural"?

Personally I'd go for a rubric that tested a few different dimensions on a five or seven point scale.

Wedging (too much separating pressure): from axe to scalpel
Vacuum wedging (surface area creates vacuum and gets locked up): megamaid's vacuum to schwartz ring
General sticking (slices and cubes hang onto sides and resisting being pushed off by subsequent cuts): magnet to teflon

A few others could be done with smaller grading scales (maybe 2-3?)
Climbing (fine dice climbing up the blade and falling off)
Steering

Like I said though, I'm no expert and can't really design a good system for this.

 

I would love to see this happen.

 

Ok folks, I apologize for being absent for a little while, but I think it is time to continue this conversation.

First regarding the knife competition (post #8), presently myself and @Haburn are signed up, @Robin expressed interest as well. To help prevent the judging from taking all day perhaps only doing a selection of maybe 7ish knives. Thoughts?

*For the potential competitors: I just wanna get back on peoples radar regarding entering the competition. While October is still a few months out taking the time to forge, heat-reat and finish grind a blade between now and then might be tricky, so please start thinking about it now and schedule in the time. Remember the sales for these blade will be going to very good causes. The proceeds from the sale of my knife will be going to the Thurston County Food Bank. Start thinking about where you would like yours to go.​

Secondly, I am curious as to folks' thoughts on the gathering date. As mentioned before, I'm thinking that a Sunday would be best and for it to be early October-ish. I would love to hear the thoughts of all potential attendees on this matter.

Third, I'm curious what people's thoughts on food are. I'm working on connecting with one of the local shellfish farms, and am thinking of getting a couple grills going for a little BYOM situation. Since most folks will be showing up from local areas I thought it would be nice for this to take a potlatch approach to the food. I'll be slangin' pizzas on the grill when I'm not forging. What will you bring? Cheeses? Charcuterie? Popcorn? Salad? Burgers? Dogs?

Thank you all for your time! I look forward to seeing your feedback!

Best,
Mareko

 

I will be up in Oregon during the early part of October and 10/9 would be perfect for me. Would love to check this out =)

 

That would be awesome @mikedtran. I'm hoping to get Chef Steps involves somehow.

 

Oh man, even if it isn't that weekend I might have to make a trip up!


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I'm in, but I'll be sending it if so. Can't afford the trip currently

Would be nice to get the knife details dialed in yes. How about we go with something on the short side instead of a full 240? Like a 180 funyaki maybe.

 

We're definitely going to try to make it. Might smoke a pork butt, weather permitting.

 

@Robin, I think that would work. I'm definitely not trying to ask too much from any makers interested in participating. Friendly competition for a good cause. I'm going to inquire to other makers to see whom else might be interested in the comp.

The guidelines for the competition are as follows:

-Each competitor submits a blade of soon TBD dimensions, made from monosteel with not defining marks and no handle.
-Standard Japanese handles will be provided for each competing knife so that these blades will be judged solely on their performance.
-Heat treatment and finish grinding is to be done by each maker.
-Each knife will be put through a series of standard cutting operations. (input would still be appreciated from y'all)
-Once competition is complete the knives will be put up for sale, with all proceeds going to charity. (input appreciated here as well, Northwest harvest? Another that has a broader reach?)​

So far participating in the "Kitchen Knife Cutting Competition"

1. Maumasi Fire Arts
2. Haburn Knives
3. @Robin Dalman Knives?
4.?
5.?
6.?
7.?

Who else would you all like to see in the cutting comp? @HHH Knives? @CrisAnderson27? @butch? @cassca? @chefcomesback? @PierreRodrigue? @Pennman88? @Dan P.? Ealy? Burke? Kramer? Carter? Rader? Lisch? Tendick?

Lots of coordinating to do, but this should come together nicely.

Best,
Mareko

 

Love the idea, might be good for makers to have dimensions of the handle and handle slot to help with tang construction.

Would love to see basically everyone on that list - Kramer, Burke, Rader, Cris to name some of my top

 

Here is the profile for the makers, it's 210mm x 50mm. If you would like a PDF for easier printing, shoot me an email at: ian@haburnknives.com

 

ump

 

You can remove the question mark for me if that's ok.

I could fit the template in my kiln with a cm to spare :cool1

 

Just make sure you make the template in steel...putting the paper straight in the kiln would probably not perform well.

 

This one decarbed perfectly :k

 

Bet that would give you a really nasty paper cut!

 

Haha I'll fold a fancy grind on it and throw it across the pond.

 

Just talked to Mr. Bill Burke and he's interested in taking part in the comp.

 

Updated List:

1. Maumasi Fire Arts
2. Haburn Knives
3. Harner
4. HHH
5. Dalman
6. Bryan Raquin
7.?

We also have a couple of sought-after makers that have tentatively committed that aren't on the list. This will be an exciting chance to use a wide variety of custom maker's current work.

We've nailed down the date for the Pacific Northwest Gathering to Sunday October 9th.