Knifemaking Mini-Catalog Available

One of the things I've been working on recently for the store is a small catalog of supplies for people interested in making their own knives. All the items featured in it are also available on the website.
The catalog is mostly for those of you out there in Reader Land who don't have regular internet access, so it is not all inclusive. For instance, you would need to either contact us or look online for information about needle files and handle materials. But the catalog does feature our most popular blades, how-to book, guards, rivets, rods, tubes, and pommels.

If you are interested in getting a copy of one of these catalogs, give us a call, toll free, at 1-877-KNIVES-9 (564-8379).

Chefs for Hope

Chefs for Hope is a six-course dinner cooked by Louisville's culinary stars to benefit the Salvation Army Culinary Training Program, takes place Saturday, Feb. 6.

The event will feature one course from each participating chef. The chefs are: Anoosh Shariat, owner of Browning’s Restaurant & Brewery; Kathy Cary, owner of Lilly’s; Dean Corbett, owner of Corbett’s, Equus and Jack’s Lounge; Jim Gerhardt, owner of Limestone Restaurant and executive chef at The Seelbach Hilton Hotel; Laurent Geroli, executive chef at The Brown Hotel; and Daniel Stage, executive chef at Louisville Country Club.

The dinner takes place at Louisville Slugger Field’s Park Place on Main dining. The cost is $225 per person, which includes tax, tip and wine pairings from Brown-Forman Corp. There is a cocktail reception at 6:30, with seating beginning at 7:15 p.m.

To make reservations, call (502) 896-0464.

Make it an early Valentines, with exceptional food for a good cause. Or, simply go because you believe in the program.


But what is the Salvation Army Culinary Training Program, and why do you want to support it?

Timothy Tucker, the chef behind this program, is the Kitchen Manager at the Salvation Army's Center for Hope, which provides food, counseling and day care services to low income and homeless individuals. Following his graduation from Sullivan University in 1998, Chef Tucker spent time working in some of America’s finest restaurants – The Painted Table in Seattle and The Mansion at Turtle Creek in Dallas. He loved his work, but wanted it to be more meaningful. In 2004, Chef Tim accepted the challenge of managing the feeding programs at The Center of Hope, bringing a very health-conscious approach to ingredients and cooking for the homeless.

Taking the basic principle of "If you give a man a fish, you feed him for a day. If you teach a man to fish, you feed him for a lifetime," Chef Tucker and the Salvation Army created the Culinary Training Program. What evolved was an intensive, 10-week training program that instills all of the basic culinary skill-base needed for work in the hospitality industry. Also included in the training are such things as self-marketing, resume development, workplace ethics, and effective communication.

Upon graduation, students receive certificates of training, personalized chef coats, and job placement.

Where does Heimerdinger Cutlery come in?
Coats and jobs are wonderful, but one thing that is essential to cooking is... knives. You may not know that many culinary jobs expect employees to bring their own knives to work with them.

Heimerdinger Cutlery is providing the knife kits for Chef Tucker's students at cost, which includes a special discount from Victorinox in recognition of the importance of this program.
Each kit contains the following:

• 10" chef's knife
• 10" steel
• 8" bread knife
• paring knife
• all in Anylon Cordura carrying bag

If you wish to sponsor a student's kit, please call us.
Chef Tucker accepts 15 students a quarter, and we already have had donations for 11 kits.