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- Jan 27, 2008
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When garnishing a culinary creation.... plate, platter, bowl, whatever,..... it is always proper form to create a garnishing scheme that incorporates ingredients used in the main dish.
Make a Lemon-Rosemarry Roasted Chicken......... garnish with a lemon crown and fresh rosemary sprigs.
Make a Redfish cerviche'...............garnish with crispy-fried Redfish skin and lime.
Make a Chocolate Mousse.......... garnish with cocoa powder and chocolate curls.
You get the idea.
Well, at least that's my personal philosophy borne of 30+ years in professional kitchens.
Now retired from professional kitchens as a hobbiest knife maker, I have tried to maintain a similar view on making sheaths. To me, the knife as the main dish and it should be complimented by the sheath. It should provide hints as to what is in the main dish.
This one's a little "out there".
It began its formative stages as a scandi-style sheath, sort of. Its evolution was at times a troubled one, but I always held to the original idea of using the same maple, birch bark, moose antler and steel that was used in the knife. The blade is held snugly in the sheath and will not drop out when turned upside down and shaken.
The particulars:
- 1/4" thick Red Maple scales with some crazy grain and brilliant chatoyance. Same wood piece as the knife.
- Fully lined with dark brown suede
- Birch bark welt
- Contoured mouth to allow easy blade entry
- Weathered moose antler sheath tip and concho.
- 8-9 oz veg-tan strap with antiqued steel snap
Here's a few shots.
Thanks for lookin'.
Comments are most welcome.
Make a Lemon-Rosemarry Roasted Chicken......... garnish with a lemon crown and fresh rosemary sprigs.
Make a Redfish cerviche'...............garnish with crispy-fried Redfish skin and lime.
Make a Chocolate Mousse.......... garnish with cocoa powder and chocolate curls.
You get the idea.
Well, at least that's my personal philosophy borne of 30+ years in professional kitchens.
Now retired from professional kitchens as a hobbiest knife maker, I have tried to maintain a similar view on making sheaths. To me, the knife as the main dish and it should be complimented by the sheath. It should provide hints as to what is in the main dish.
This one's a little "out there".
It began its formative stages as a scandi-style sheath, sort of. Its evolution was at times a troubled one, but I always held to the original idea of using the same maple, birch bark, moose antler and steel that was used in the knife. The blade is held snugly in the sheath and will not drop out when turned upside down and shaken.
The particulars:
- 1/4" thick Red Maple scales with some crazy grain and brilliant chatoyance. Same wood piece as the knife.
- Fully lined with dark brown suede
- Birch bark welt
- Contoured mouth to allow easy blade entry
- Weathered moose antler sheath tip and concho.
- 8-9 oz veg-tan strap with antiqued steel snap
Here's a few shots.
Thanks for lookin'.
Comments are most welcome.










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