Sunday, 24 June 2012

Bargain VG10 Kitchen Knife Review


Many of you have written in to jeer at the amount of money I drop on gear, no offence is ever taken because my off-line friends mock me even more savagely, but in my self image I see myself as something of a bargain hunter so for this post I'm reviewing something that's such great value for money that it actually challenges Mora of Sweden's crown as 'best bang-for-buck outfit on the planet', effusive praise I know, but deserved!

When my pal at Edenweshops told me he had a range of kitchen knives I must admit I was a little underwhelmed, everyone and his uncle are selling kitchen knives and most of them are terrible, then he said 'They're in VG10' now as regular readers will know that made me sit up and pay attention, VG10 is one of the super steels that hold an edge long after the competition has been rendered blunter than the cold-word from a plumber. Then he showed me the price list! In the parlance of todays young people OMG! WTF!!

Up until a year ago VG10 was always at a fairly hefty price premium - prices starting at $100/£100 a blade and rising very steeply from there. With kitchen knives inexplicably costing even more than survival knives and stalking knives, more like $150/£150 and very quickly reaching double that and beyond

Because Eden are a relatively new name in knife sales, and this is their first foray into manufacturing, they've priced the knives at the level known as 'no-brainer'. Yep finally you can have a whole set of chef's knives for what one of the better known brands would set you back for just one knife.

Edge Holding? VG10 steel takes care of that.

Blade geometry? Cuts like a lazer, really like an effing lazer.

Fit and finish? 95% of what you'd get for several times the price, and nothing that you couldn't smooth out with a few sheets of wet-and-dry in and hour or so.

Kitchen Brag factor? Way way cooler than Global Knives for a fraction of the price

I've got one of the posher Damast series knives in the 'Santoku' blade shape, the perfect all-rounder for kitchen duties, and with its oil-on-water damascus pattern blade very very sexy, but if you're just after function rather than entering the 'kitchen tools arms race' with the other foodies, you can forgo the damascus option and just have plain VG10 blades for even less money! Personally I'm saving up to take advantage of the Whole-Set-For-30%-Off offer they're running at the moment.

Good Stuff, from nice guys, at silly cheap prices.

Very soon McShug and your pal SBW will be field testing some of Eden's own label binoculars against one of the better known names in American glass

More soon

SBW






Saturday, 23 June 2012

Woodcock Recipe




At the end of the season we had one of our all too infrequent 'Bloggers Armed Ramble' where The Bambi Basher, Mc Shug and your pal SBW took a walk in the woods, giving the dogs one last romp and taking potshots a Tree Rabbits and Woodies. As we were about to call it a day, with nothing in the bag, McShug produced this beauty from his game pocket saying" You said you'd always wanted to scoff one - its had a week, pongz a bit" and I became the proud [if slightly smelly] owner of a Woodcock.


The Woodcock had been hanging for week when I got it, I hung it it until that well known barometer of ripeness - more than one flat mate asking about the smell - announced it was freeze-it or eat-it time. In old Blighty legend has it that a Woodcock should be nailed by the beak to a post in an out-building and only cooked up when the body falls from the head. Sadly that's about two weeks longer than the flat mates patience, so mine was ripe but not maggoty. I saved the head for an art project, but when roasted the birds skull should be split in half and using the beak has a handle the roasted brains should be sipped from the halved skull.

The Woodcock is an almost mythic gamebird, after a solitary migration in early November they over-winter in woodlands, living in a scooped nest on the ground and feeding mostly on earth worms, until the frost hardens the ground when as needs must they eat seeds and berries. In a very harsh winter even visiting bird tables.


McShug took this one with 'the wife's 20g semi', and over the years I've seen a few versions of the 'woodcock gun' all short-barrelled fast-to-the-shoulder shotguns, with Berretta even making a specialised set of rifled shot-dispersing barrels for their Ultralight [mmmmm want]. As bursting from the ground cover a Woodcock famously zig-zags though the woods at alarming speeds they are often many many outings and indeed cartridges to the bird. What has to be the most exclusive of shooting organisations is dedicated to this elusive bird. Since 1949 the Shooting Times Woodcock Club has welcomed members ONLY when they have pulled off a 'left and a right' without taking the gun from the shoulder, and done so in front of two witnesses.

With its well deserved reputation as the ultimate gamebird I wanted to savour the full experience, the bird seasoned with just salt, cooked whole and served 'old's cool' with its guts as the seasoning.



Perhaps a little over cooked - rescued from the oven after 12 minutes, still pink and bloody



The guts are very very strongly flavoured, a potent, forceful taste of the woods, they wont be to everyones taste, think of them as a woodland caviar.



Thigh and breast of woodcock, Black pudding [aka blood sausage aka Boudin noir], roast aubergine and browned halloumi, and for the dipping sause a reduction of pan juices with unsalted butter and woodcock guts.

Lots more to tell, just little time to tell it

SBW