We’re having a run on with cleavers at the moment. Lots of chopping going on out there.
These two have Otway Blackwood handles with carbon fibre pins, they’re off to new homes.
We have stainless steel or carbon steel cleavers available on the website, so if your after one, jump on the bandwagon.
✌️
Outside is the new inside - or was it always that way.
When you have a long list of places that you want to explore , probably best to just start at the top.
Most of our planning revolves around what we were going to eat - I say we ( I really mean me).
Lucky for me I’ll always have a knife handy to prepare a delicious meal or 3.
Field journal sign up via the link in bio - come along for the ride.
#outdoors #knifemaking #cooking #adventureready
Workshops// If you’d like to make something like this - you can // head over to the website to sign up for a 2 day kitchen knife making workshop // A chance to make something cool that you’ll use every day in your kitchen // 1 on 1 or 2 people max class size // 🔪🔪
#knifemaking #noosa #noosaville #sunshinecoast #workshops
Garlic and fresh herb butter is something you should consider if you want your next steak to go to a new level of deliciousness - this was a wagyu porterhouse drenched in said butter, a nice little Monday lunch in the bush.
Just blend up your favourite fresh herbs , a little garlic and salted butter until it’s nice and creamy - lasts in the fridge for a couple of weeks. ✌️
If you’re like me and love a nice fat juicy steak grilled over fire , you’ll like this a lot , it’s my go to slicer - I made it because I wanted a great knife that does quality meat justice, a solid hand feel yet with a refined long edge that glides through that delicious tender goodness - I mostly use the carbon steel version at home but it’s also available in stainless for folks that prefer it. Obviously you can use it in the kitchen for almost anything a big knife is required to do ( not a screwdriver ) like chopping pumpkin , sweet potato or slicing that ham and cheese toastie after getting home from the pub. ✌️
We’re trying to diversify our protein portfolio, invested heavily in steak the last few weeks , now we’re on a lamb hot streak. 🤑
Sliced with the classic chef slicer in stainless steel.
If you add prosciutto , sopressa, salami , tomato, burrata , sun dried tomato pesto cream cheese and Parmesan to a ciabatta and toast it all your dreams will come true. Tailgate deli sando with the outsider chef knife.
