I don't know about you, but a lot of my resolutions this year revolve around food and cooking.
My most recent obsession is The Kitchn, part of a blog family that include Apartment Therapy and a few other fun places to waste time. I love the advice, I love finding out about strange spices, I love the product and book reviews.
Here are some of their knife-related articles that you might like:
(Hint: you should use sharp knives and we can help you with that one!)
How to Cope with Your Parents' Dull Knives
Don't be Shy: Sharpen Your Paring Knives
Knife Skills: Keeping Your Knife Sharp
Knife Skills: How to Hold Your Knife
Tuesday, January 10, 2012
Wednesday, September 14, 2011
Gourmet Retailer, woo!
Nobody tells me about anything!
Look at what I just ran across: There's an article about us in Gourmet Retailer, check it out!
Look at what I just ran across: There's an article about us in Gourmet Retailer, check it out!
Celebration week!
If you're in the area, I hope you've dropped by the store for our celebration this week.
Today is local chef day! Chef Sam Mudd from Sullivan University will be showing us knife skills while preparing a relish tray from 11 to 1 today. Then Chef Shaw Ward of Jack Fry's will be tempting us with his shrimp and grits from 1:30 to 3. Yum! We've invited a bunch of other people to drop in during the day. If you're reading this, you're invited, too!
Thursday September 15th
Thursday we will be honoring our military men and women. A special gift will be presented to the first 15 active duty soldiers that come by the store. This will include: an on-the-go insulated mug with the Knifemakers Guild logo, free passes to the Guild show (Friday thru Sunday, Sept 16 - 18 at the Seelbach), one of a couple of different t-shirts, and other special items. All you other active duty soldiers will still get free passes to the Guild show (and maybe something special, too). Retired military, don't think we've forgotten about you! Come in to get your show pass and a free knife sharpening coupon. We'll also have a special drawing just for you. The rest of you, come by, sign up for the prizes, and say a special thank you to our men and women in uniform.
Did you know: Any orders shipped to a military post office have free shipping at Heimerdingers.
Friday Sept. 16th
The Knifemakers Guild show starts today! Stop by on the way down to the show or on the way home. We'll be doing our very own oral history project, collecting your favorite stories about visits to Heimerdingers. Stop in to shoot the breeze and tell us all the things we've forgotten (or in my case, wasn't alive for). We are doing this because every now and then we hear about someone special we remember, or a product we produced, or just a fun story. Share them in the comments here or on Facebook, too! Also we are inviting any former employees to come by on Friday to say hello. If you know of someone, please pass the word along. We're really hoping that Kyle Ellison (maker of the fabulous Kentucky Springs salad tongs) will be able to be with us this day.
Saturday Sept. 17th
Our final day is shaping up to be an awesome one. We'll have Ed Bartush from Wusthof Trident and Cindy Milem from Kyocera ceramic knives in the store with us. Also, we'll have another very special guest, Mark Zalesky, the editor of Knife World. Special demonstrations will be the order of the day with Cindy and Ed. There will be quite a few specials that day with Wusthof, including a 'trunk show' special, allowing a one time special ordering opportunity of Wusthof knives at 30% off for prepaid orders (only on regularly priced stuff, no sale items, no other discounts or offers).
While all that's going on, Mark Zalesky will be signing some of the books Knife World distributes, as well as doing knife appraisals (sorry, no written appraisals).
No matter which day you come by, be sure to sign up for the prizes, and remember that the Knifemakers Guild show runs through Sunday. We won't be doing the drawing for the major prizes until next Monday (the 19th).
Come see us!
Today is local chef day! Chef Sam Mudd from Sullivan University will be showing us knife skills while preparing a relish tray from 11 to 1 today. Then Chef Shaw Ward of Jack Fry's will be tempting us with his shrimp and grits from 1:30 to 3. Yum! We've invited a bunch of other people to drop in during the day. If you're reading this, you're invited, too!
Thursday September 15th
Thursday we will be honoring our military men and women. A special gift will be presented to the first 15 active duty soldiers that come by the store. This will include: an on-the-go insulated mug with the Knifemakers Guild logo, free passes to the Guild show (Friday thru Sunday, Sept 16 - 18 at the Seelbach), one of a couple of different t-shirts, and other special items. All you other active duty soldiers will still get free passes to the Guild show (and maybe something special, too). Retired military, don't think we've forgotten about you! Come in to get your show pass and a free knife sharpening coupon. We'll also have a special drawing just for you. The rest of you, come by, sign up for the prizes, and say a special thank you to our men and women in uniform.
Did you know: Any orders shipped to a military post office have free shipping at Heimerdingers.
Friday Sept. 16th
The Knifemakers Guild show starts today! Stop by on the way down to the show or on the way home. We'll be doing our very own oral history project, collecting your favorite stories about visits to Heimerdingers. Stop in to shoot the breeze and tell us all the things we've forgotten (or in my case, wasn't alive for). We are doing this because every now and then we hear about someone special we remember, or a product we produced, or just a fun story. Share them in the comments here or on Facebook, too! Also we are inviting any former employees to come by on Friday to say hello. If you know of someone, please pass the word along. We're really hoping that Kyle Ellison (maker of the fabulous Kentucky Springs salad tongs) will be able to be with us this day.
Saturday Sept. 17th
Our final day is shaping up to be an awesome one. We'll have Ed Bartush from Wusthof Trident and Cindy Milem from Kyocera ceramic knives in the store with us. Also, we'll have another very special guest, Mark Zalesky, the editor of Knife World. Special demonstrations will be the order of the day with Cindy and Ed. There will be quite a few specials that day with Wusthof, including a 'trunk show' special, allowing a one time special ordering opportunity of Wusthof knives at 30% off for prepaid orders (only on regularly priced stuff, no sale items, no other discounts or offers).
While all that's going on, Mark Zalesky will be signing some of the books Knife World distributes, as well as doing knife appraisals (sorry, no written appraisals).
No matter which day you come by, be sure to sign up for the prizes, and remember that the Knifemakers Guild show runs through Sunday. We won't be doing the drawing for the major prizes until next Monday (the 19th).
Come see us!
Thursday, August 18, 2011
Check us out!
Just a reminder that our 150th anniversary celebration is coming up next month, September 12-17th. Keep your eyes on our Facebook page for updates about when things are going to be happening!
But really, I'm just posting that as an excuse to share this link from io9.
"A brief history of the ancient science of sword making," is a very fun read.
But really, I'm just posting that as an excuse to share this link from io9.
"A brief history of the ancient science of sword making," is a very fun read.
Tuesday, July 19, 2011
Edge maintenance
I don't know if any of you read Lifehacker. Their tagline is "Tips, tricks, and downloads for getting things done." This can be an everyday basic sort of thing (how to set a table, fall asleep faster, pick the best email service), or wacky fixes for problems, or some complicated techno-gadget projects. (One guess about which sort of article I usually skip!)
Anyway, I love them and their top story right now is "How Do I Sharpen a Kitchen Knife?". Mostly the article deals with honing a knife using your butcher's steel, which is a breeze. They have really good instructions, so I'll just add one note to that: Watch your ANGLE! Holding the knife at a bad angle to the steel will just dull the edge even more. Not to mention the fact that it can leave some ugly scratches on the blade.
When it comes to actual sharpening, the article doesn't really go there. So I will.
A quick search will give you a lot of easy home sharpening methods, mostly in the form of pull-through or electric sharpeners. Carl's favorites right now are from Chef's Choice. But really the best way for you to sharpen things at home is to get a sharpening stone of some sort. Some people insist on diamond stones, other people use nothing but natural stones. It's a personal thing, really, but I can tell you that a Norton combination stone was the one that outsold the others last holiday season.
If you're not in a do-it-yourself mood, we can do it for you!
For those of you who live nearby, you can drop off your knives directly and we give you a call when they're ready to pick up.
If you're too far away, we have a mail-in sharpening service. Here's a list of the different packages we offer.
And remember the Big Three of Knife Care
1) Say NO to the dishwasher!
The heat, harsh detergents, and all the bouncing around are not good for your knife. This goes double (quadruple!) if your knife has a wooden handle.
2) Use a cutting board that makes your knife happy.
It doesn't like hard countertops or glass cutting boards. Stick with wood, bamboo, or plastic if you want your edge to last longer.
3) Store it safely and securely. Anything is better than tossing it in a drawer to bang around with you measuring spoons and garlic press. Even storing it in the cardboard or plastic sleeve it came in will help protect the edge, if you don't have the counter space for a knifeblock and an Edge Guard feels too professional-chef-y.
Anyway, I love them and their top story right now is "How Do I Sharpen a Kitchen Knife?". Mostly the article deals with honing a knife using your butcher's steel, which is a breeze. They have really good instructions, so I'll just add one note to that: Watch your ANGLE! Holding the knife at a bad angle to the steel will just dull the edge even more. Not to mention the fact that it can leave some ugly scratches on the blade.
When it comes to actual sharpening, the article doesn't really go there. So I will.
A quick search will give you a lot of easy home sharpening methods, mostly in the form of pull-through or electric sharpeners. Carl's favorites right now are from Chef's Choice. But really the best way for you to sharpen things at home is to get a sharpening stone of some sort. Some people insist on diamond stones, other people use nothing but natural stones. It's a personal thing, really, but I can tell you that a Norton combination stone was the one that outsold the others last holiday season.
If you're not in a do-it-yourself mood, we can do it for you!
For those of you who live nearby, you can drop off your knives directly and we give you a call when they're ready to pick up.
If you're too far away, we have a mail-in sharpening service. Here's a list of the different packages we offer.
And remember the Big Three of Knife Care
1) Say NO to the dishwasher!
The heat, harsh detergents, and all the bouncing around are not good for your knife. This goes double (quadruple!) if your knife has a wooden handle.
2) Use a cutting board that makes your knife happy.
It doesn't like hard countertops or glass cutting boards. Stick with wood, bamboo, or plastic if you want your edge to last longer.
3) Store it safely and securely. Anything is better than tossing it in a drawer to bang around with you measuring spoons and garlic press. Even storing it in the cardboard or plastic sleeve it came in will help protect the edge, if you don't have the counter space for a knifeblock and an Edge Guard feels too professional-chef-y.
Thursday, June 23, 2011
We're on TeeVee!
The store was featured on Fox 41 last night, after all that tornado stuff. This blogger was a little sad not get her 15 minutes, but alas we can't get everything.
If that link thing feels like too much work, you can just watch the clip below!
Thursday, April 21, 2011
Closings
Our shipping department will be closed on the 5th and 6th of May and the entire store will be closed on Saturday, May 7th.
Why, you ask? Because the seventh is the first Saturday in May, which around here means it is Derby time! Schools close that Friday and there's a ton going on in Louisville. Everything from Thunder Over Louisville (one of the world's largest annual firework displays, nearly half an hour), a parade, a marathon, concerts, parties, and.. oh yeah, a horse race.
The other link is WLKY's Thunder video, but check this one out,too. You can't hear the music, but it's fun.
(The pause with lots of cannon fire is to clear the smoke for the finale. You know it isn't the finale unless you see the waterfall off the bridge, which starts around 2:31)
Why, you ask? Because the seventh is the first Saturday in May, which around here means it is Derby time! Schools close that Friday and there's a ton going on in Louisville. Everything from Thunder Over Louisville (one of the world's largest annual firework displays, nearly half an hour), a parade, a marathon, concerts, parties, and.. oh yeah, a horse race.
The other link is WLKY's Thunder video, but check this one out,too. You can't hear the music, but it's fun.
(The pause with lots of cannon fire is to clear the smoke for the finale. You know it isn't the finale unless you see the waterfall off the bridge, which starts around 2:31)
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