Year 150

You may or may not have noticed, but this year marks Heimerdinger Cutlery's 150th Anniversary! We have all sorts of in-store events (cake!), in-store sales, and yes we'll even have some things for you guys here on the internet. And did I mention the cake? Yum. Keep your eyes on this space for more info to come.

Now, we can't be entirely certain that 1861 was the year that the Store was founded, but it's a good guess. Why? Because it was the first year that it appeared in the Louisville City Directory, showing up as A. Heimerdinger--Cutler and Sewing Machine Repair.  We know it couldn't have been founded too many years previous to that because August originally settled in Cincinnati, where he was married in 1857.  His movement to Louisville can be tracked by birth records; in 1859 he had one daughter born in the Cincinnati area and another daughter was born in 1860 in Louisville. Gotta love genealogy.

Want to know more about our history? Check out my blog post here, or the website here. Sorry about the broken pictures, they were on the old website and so went away when it did. I can't find the digital files and I don't really feel like dangling off a ladder again to take new pics. You'll just have to wait for me to find a flatbed scanner. I'm sure you're just dying of antici...pation.

Chef Edward Lee is Amazing!

... but that's not news to anyone from Louisville who has had the great (and delicious) fortune to eat at his restraunt, 610 Magnolia, located a stone's throw from Central Park. 610 serves what they describe as New American Farm to Table Cuisine--I describe it as amazing. Not only is it some of the best food I've ever eaten, but it is also the only place in the world that could ever get my notoriously anti-fruit father to eat fig paste. Voluntarily.

But now the world (OK, everyone who watches  Food Network) knows how awesome Edward Lee is, too.

Tonight on Iron Chef America Chef Lee took on the new Iron Chef, Jose Garces. Alton Brown pronounced himself Vice Chairman for the night, as we were sadly without the Chairman's presence. That seemed to suit Alton, he's always complaining that he never gets to eat the things he's smelling and talking about.

For those not familiar with this show, Iron Chef America is based on a Japanese show that I highly recommend. A challenger selects which of the Iron Chefs he wishes to cook against, they are given a secret ingredient, and they have one hour to create five dishes for three judges. They are then judged based on taste, plating, and originality, with taste having the strongest weighting.

Bobby Flay is one of the better known and oft challenged Iron Chefs, so I was really excited to see Chef Lee challenge Iron Chef Garces. You can get a full bio of Chef Garces here, but he is the least tried of all the Iron Chefs. You might have seen him on a previous season of the show The Next Iron Chef, you might have heard of one of his restraunts in Philadelphia, or you might have picked up a copy of his cook book Latin Evolution.He specializes in the cuisines of Spain and Latin America, trying to bring to the fore what came before while showing off the potential of dishes. Garces says his mantra is that 'authentic' and 'innovative' are not contradictory words. A very nice change from Bobby Flay's southwestern style everything.


I admit to a bit of disappointment over the choice of judges for this episode.Of the three, one admitted to having never eaten any of the secret ingredients and one of the other two is notable mostly for his fashion designing. It's always fun to see two foodie judges contradict and subtly snub one another.


But I haven't gotten to the most interesting part of the show yet: the Secret Ingredient. Rumor has is that the contestants are given a list of five possible secret ingredients ahead of time, so that they can prepare potential menus. However, nobody can get that confirmed; we are left to speculate. Tonight's Secret Ingredient was... Tongue and Cheek! Ignoring any and all possible puns, what was presented to the challengers was tongue (beef, lamb, and duck) and cheek (beef and halibut).  This presents a challenge, as both of these need to be cooked for longer times to avoid toughness. Our chefs got around this by using lots and lots of pressure cookers.

I think one of the most notable parts of Battle Tongue and Cheek was the somewhat relaxed pace of the two contestants. Normally the chefs jog around the kitchen and move at a hurried pace. Neither chef tonight displayed that frenetic energy. Both moved briskly but smoothly, with the challenger Chef Lee bringing a bit of pressure as he finished his plating with nearly a full minute to spare. Panicked plating that goes down at the last second is much more typical of challengers on Iron Chef America, but as one viewer commented to me "Not that I know him, but seeing how his restaurant is-- I couldn't imagine a frantic kitchen."


I'm missing nuances, but generally speaking, here are the dishes as presented to the judges:

As challenger, Chef Lee presented first. He described the secret ingredients as "historically humble" and usually "misunderstood" and told the judges that he planned to pair them with "equally modest" ingredients so that the secret ingredients would shine. His first dish was a cow tongue Reuben, served with a pickled okra mayonnaise and some sauerkraut soup with a cow tongue crouton. It was a little sandwich square, reminiscent of the itty BLTs served at 610. The second dish presented to the judges was a duck tongue wrapped in Thai basil and tempura deep-fried. It was served over a tongue curry broth with mussels that were, I believe, cooked in the same broth.  It sounds disjointed, but apparently the tastes were wonderful together and had a very inviting smell. Halibut cheeks stuffed with a shrimp something-or-other were served third. I would give you more details, but I was too busy drooling at the screen. The general consensus of my viewing party was that it looked "really good, really really good." However good it was, the fourth dish was the one that wowed the judges. It was a lamb tongue and pork cheek arancini. If you follow that link, Chef Lee's looked about a million times better than the ones in the picture there. They were served in a wide bowl with this lovely green sauce. The fifth and final dish was a braised beef cheek served over corn grits with bourbon iced tea in a mason jar. The beef cheek was cooked in a barbecue sauce that included local sorghum molasses and black (fermented) garlic. His presentation included corn husks and some of the paper from the garlic. I think the bourbon made this a particularly hard act to follow.

Iron Chef Garces presented his take on the secret ingredient "with the world as a backdrop." His first dish was a deconstructed greek salad using the beef tongue, served with a lot of little dips and dots of things all over the plate, like a preserved lemon cream and a kalamata olive puree. His second dish took the tasters to Asia with a pork cheek bao that was served with a little salad of pickled stuff in a mason jar. The third dish was an italian beef cheek pappardalle, which my spell-check absolutely hates. In reality, it was a yummy looking noodle dish made with pine nuts and presented to the judges to eat out of a clear blue glass bowl with a ridiculously long fork. Iron Chef Garces' very small fourth dish was a bit lost on an expanse of white plate, but it was a slightly salty Halibut al Ajillo--Spanish-style halibut cheeks with garlic and I think some chorizo. The fifth dish, to me, had the most interesting presentation, but then I'm a fan of lots of little bowls of ingredients. This final dish was a do-it-yourself trip to Mexico City, with the secret ingredients as taco filling. I would love to tell you what all the little bowls of things to put with it were, but at this point my notes are just too scribbled and drool covered to make it out. One was a sauce made with chilies that was a bit on the spicy side for one of the judges.

After a break (and a commercial for those of us at home) the judges came to their decisions. Chef Garces was given twenty-five for taste, eleven for plating, and twelve for originality. Chef Lee was also given twenty-five for taste, but he broke free from any potential tie by being awarded fourteens in both plating and originality.

For deliciousness that you can taste yourself, and a truly fine dining experience, 610 Magnolia is absolutely one of the best places in town to eat. Even with constraints on time and ingredients, Chef Edward Lee was able to prove the superiority of the wonderful things he prepares. Might be worth seeing what he can do when he has plenty of time, hmm?

You can watch this episode at 1 am tonight (tomorrow) and again on the 11th at 9 pm eastern.

Fact Checking

Yes, the picnic knife comes in translucent purple, green, red, and blue. We also have it in opaque black, red, and lime green. The picnic knife is now available online, but you have to tell us what color you prefer.

Also, the ulu knife and cutting board combination is now available online. Pretty, isn't it?

Look Sharp!

Nifty knives that will make you look sharp.

We aren't the only ones with a penchant for bad puns, the Courier-Journal is right there with us. They came by the other week and took some pictures for Phenom, a shopping feature which shows up in the Scene section on Saturdays.

While most of the knives featured were really colorful (like Messermeister's Picnic Knife, which they picked out in purple), they also got into some that are just really well designed. Example from our store that they selected for the article? An ulu knife, that we get from Knives of Alaska. Part of what makes it cool is that it comes with it's own dish-shaped, wooden chopping block*, which you can always flip over to get a flat block.

Check out the full thing here.


*Please note that the ulus we have online do not come with the block. If you're interested in those, drop us a line and we can hook you up.
And actually, the picnic knife isn't online either, so I should tell you that it is a colorful little knife that we sell for $5.20. What makes it special is that it has a slide-n-snap-on cover over the blade, so you can just toss it in a drawer (or a picnic basket, hence the name) without having to worry about slicing your fingers open when you try to get it out. I think the colors that we have in stock right now are translucent purple, red, and green. Maybe blue? I'll try to let you know for certain.

Strange things abound

You know, this cutlery store actually has some strange things tucked away.

Did you know that we sell magnifiers? We get a lot of people with macular degeneration referred to us because there aren't a lot of places in town that carry them. We also have things like the Optivisor that are good for hobbyists to use, even if it makes them look a bit like a refugee from a low budget sci-fi movie.


You may remember our clearance section from Ye Olde Website of ages past. Lots of strange things in there, a lot of them because in my great-grandfather's day the cutlery was also a hardware store. We still have bits of leftover stock tucked away. Dremel tool accessories, glass bubbles for levels, and a lot of screws and nuts. (Which reminds me, you'll let me know if you ever need any of those old iron stove/carriage bolts, won't you?)  

Another relic, from the days when we manufactured scissors, is the barrel of scissor blanks. For our 135th anniversary, Carl and Glenna put in extra hours to hand-finish (sharpen, polish, paint) around 50 pairs. They ended up looking a lot like the traditional Wiss sewing/household scissors.

We have six different oyster knives in stock in the store. From one (one!) company. Did you even know they made that many different types of oyster knives? I admit that I did. I hadn't really thought about it before, but I noticed it while I was arranging things in a display case today.

We also sell a knife for cutting whole wheels of cheese. It's a Wushof and it never fails to get comments from new customers.

Nose and ear scissors. Essential, but on some level, hilarious. That doesn't mean I won't still get my husband one, just that I'm not cruel enough to do it for his birthday.

Silhouette scissors. Scissors that were designed to cut itty figures out of black paper. As you'd imagine, they're still great for any sort of highly detailed work, but you'd think they'd change the name.

We sell a lot of lightbulbs. Apparently it is difficult to find replacement bulbs for those Floxite light up mirrors.

Now, I don't have some great point to make. Just that we're a small family business that's accumulated a lot over the years. We have some fun stuff that's not entirely what you'd expect. 
And that's what I like about us.

A Rosy Outlook

Happy belated 4th of July! I was singularly unpatriotic this year, at least in terms of explosives. I'm really more of a sparklers sort of gal. I think I made up for it by going to lots of picnics and eating tons of picnic food.

I haven't really gone into it in this blog, but I happen to be a reader. I read a LOT. Lately I've been into a lot of nonfiction and one of the books has moved me to write a little about it. The book is Otherwise Normal People: Inside the Thorny World of Competitive Rose Gardening, by Aurelia Scott and if you want to know what I think, you'll have to go read about that at my book blog. 


In honor of the rosarians out there, here are some of the tools we have that you find useful.

Now, I've talked about Felco pruners in general. Did you know that they make specific rose shears? These "cut and hold" rose shears, with rosewood handles, have a wide metal spring that is separate from the blades, which firmly grips the stem after the blades have cut it. Just open the shears to release the stem. This is also called a "cut and hold scissors" or a "harvester scissors". They'll hold flowers, grapes or anything else to be gathered.  If I'm remembering my reading correctly, one concern is whether the stems get smooshed too much when they're cut. In my experience these shears don't really do much damage to the stems when they hold them, but I admit that I am far less particular than anyone who goes anywhere near a rose competition. If you've used them, I'd love to hear about your experiences in the comments.

I would also like to direct your attention to... pruner holsters!  We have two different sorts, one that's a little more pointy and one that isn't.  The pointy one (pictured), is probably going to be a little more adaptable to different sorts of pruners, but either will fit any of the Felco pruners. Both are made from heavy duty grain leather, waxed thread and have extra riveting for long lasting use.They can be mounted on a belt, or clipped to a pocket, so you can always have your pruners handy.


Something else you might find helpful, if you're into some serious gardening, are the various horticulture knives we have. Of the three, one is just a basic utility knife, another has a slightly hooked blade to be a good pocket pruning knife. The other is a grafting knife. Not being as garden-inclined as some, I do not actually have a very good idea of what you would do with this... maybe create some sort of franken-plant? I know that you can graft stuff with fruit trees, too, so if you have those you should check it out. 


I'm off to look at roses online, my mom's thinking about trying to put some in and needs something unkillable. I've heard good things about.. shoutout? knockout? something like that. 


Catch you all later!

Father's Day : Shaving up!

Now, let's talk shaving stuff.

Why you should be interested
Right now there's a swing away from the handy-dandy disposable razor and shaving-cream-in-a-can. Men of all generations are getting into their morning ritual and looking for better, more luxurious ways of doing things. Women get to pamper themselves all the time, why shouldn't men?

More importantly why should shaving be an every-day ordeal, when there are simple ways to make it much more pleasant? A lot of men find that "old-fashioned" razors irritate their skin less than fancy electric shavers and are cheaper than disposable razors. There are products that had fallen out of fashion that are making a comeback. Why? Because they make shaving more pleasant.

C-M's 1752 fine face care products:
I bring this bunch of products up mostly because you can get the whole range of products in the same scent (very important to some people) and also because it has one really neat product, the preshave oil. It's really good for sensitive skin, helping to prevent ingrown hairs and protect against razor burn. It's a combination of castor oil, olive oil, and sweet almond oil with some other beneficial extracts. Most people hear castor oil and think of swallowing it to, er... "keep things moving." I can see where the thought of rubbing it on your face would be a little strange. What most people don't know is that castor oil is anti-inflammatory when you rub it into the skin, which makes it great for keeping down irritation. (Castor oil is also awesome for sore back muscles. Just rub it in, then lay on a heating pad. The oil will soak in entirely and your back will feel so much better in the morning. Amazing.)

Our C-M 1752 shaving products (preshave oil, shaving cream, shave soaps, aftershave balm) are available in either Sandalwood or Almond scents. I think either one is wonderful, but I've had some people disagree with me. Almond products are more lightly scented, I find it to be a very clean smell. On the other hand, I've had at least one customer in the store telling me that he didn't feel that it was "masculine enough" which is why he preferred Sandalwood. Whatever floats your boat, I suppose.

Think you might want to get into this but you have no idea what to get?
If you're looking for a place to start, I'd start with something that can be enjoyed with regular shaving equipment. A badger brush and some sort of shaving cream, either a shave soap (in a lovely wooden bowl) or a little tub of shaving cream, which is wonderful for men who don't have as much time in the morning. Give us a call about the C-M Classic Shave Set, which we don't have on the website at present. It has the shave soap in a wooden bowl, a badger brush and a stand for the brush.

If the man in your life is already getting into this, look at what he already has and try to go with that. Maybe he needs a new shaving brush, or he's never tried using a preshave oil. Some new blades for his razor, maybe. 

Maybe you (or your guy) might want to try a different scent of shave soap. I've been talking about Caswell-Massey a lot recently because of the promotion going on right now. But we also carry Col. Ichabod Conk shaving products.  Their almond scent is a little sweeter and lighter than C-M's. Conk has a great traditional scent, Bay-Rum. It's perhaps a little old-fashioned, but I love it.

There are a few things that set Conk apart from C-M. The first is that their soap is glycerin based, which keeps the scent a little lighter and works better with some skin types. It lets them have the classic amber soap scent, as well as fun scents like lime. The second is that the amber, almond, and bay-rum scents are available in two different sizes, so that you can use your own shaving mug. Or, our third thing, the way that Conk soaps are packaged lets you use the resealable plastic as a shaving mug, if you aren't interested in making that investment right now.

If you are interested in  shaving mugs, though, Conk brings us several options some with ducks and ships and "Dad" on them. We also have a few barbershop style shaving scuttles.What's a scuttle? Read all about it here.

Conk also carries brushes, like this useful travel brush, and some accessories like a mustache comb and razors stones. Speaking of brushes and razors, Conk knows that a wet brush should never be closed up, and the best way to dry it is hanging fuzzy side down. So we also have a couple of brush stands that will also hold your safety razor.

And that brings us to the most important thing for shaving: razors! Conk has some fancy track razors in chrome and gold finishes, which you'd recognize as "normal" razors with disposable blades. Very nice, but right now there are a lot of men who have started using safety razors (pictured at left). All of our safety razors are made by Merkur in Germany, for the Conk company. I keep trying to get my husband to start shaving more so that it'd be worth getting him of these, but he sadly going through a  hirsute phase.