I have 2 - 7" nakiris and 1 - 9 1/2" chef's knife in the works. The steel has been annealed, profiled, edges preliminary ground, and been through the "stress-relieving" part of the heat treatment. Next I will harden the steel and draw it back (temper), then grind the bevels, hand polish, attach handle scales and sharpen. In other words, the hardest part has yet to be done.
I am restoring/modifying a vintage 10" cimeter for home use.
Dear friends,
Spring is here and along with it comes the Celebration of Spring in Seagrove. Close to 40 of us are participating this year on the 20th and 21st of April. I've been busy making some pieces I haven't made in a while, like teapots and gravy boats, and plan on having a shop smack dab full of pots. In addition to the rusty matte white/temmoku/copper red glaze combination I brought out last November, I will have a few matte black/mossy green pieces. The latter will be decorated with wax resist patterns, and/or splashes of copper red. The matte black glaze will be a relatively limited run.....once this glaze is all used up, there will be no more.
I hope to have a few of my chef's knives available as well, and maybe even some refurbished vintage knives. With chef's knives in mind, here is this occasional newsletter's recipe.....
KEY LIME PIE
1/2 cup lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 14-ounce can sweetened condensed milk
11 graham crackers, processed to fine crumbs
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
Procedure:
1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.
It's been a while since I baked one of these, but finding it in my recipe stash kinda prompts me to make one for us! I hope you guys can make it to the kiln opening 4/20 and 21! As always, if you prefer not to receive this newsletter just let me know, and if you have a friend who might, please forward it on.
Thanks!
Tom and Jane
Here's some new stuff I'm doing in preparation for the Celebration of Spring in Seagrove, event to be held in individual shops April 20-21. I'll be open 10-5 on Saturday and 1-5 on Sunday. This matte black is new, and limited. Once it's gone there will be no more like this! Only one more firing between now and the Spring kiln opening!
These are from my latest firing. There will be more. I've always loved doing wax resist decoration.
