Tuesday, December 24, 2013

Pork Crown Roast - Guinea Hog Forge Style

We celebrated Christmas in high fashion this year with a Pork Crown Roast made from fresh American Guinea Hog grown on our farm. Scott's not just a fine knifemaker, he's also one heck of cook, especially when mama McGhee is the sous-chef and the McGhee clan has his back.

Prep Time: 9 months if you grow the Guinea Hog; 2 hours if you start with a butchered rib cage
Cook Time: 2 hours

Crown Roast Ingredients
Full rib cage and loin of an American Guinea Hog
Kosher Salt
Black Pepper
Chipotle Pepper

Scott broke the hog into pieces with his daily carry knife, then trimmed the ribs to equal length with a reciprocating saw. The saw was fitted with a 10-inch Milwaukee Torch blade that cut through the bones in a smooth manner much like a meat saw . . . even through the spine.

Then he separated the joints of the vertebra so the ribs could be displayed in a crown. 

To further define the crown, Scott trimmed the rib tips with his daily carry.

Next, Scott and Peggy seasoned the meat to taste with 
Kosher Salt, Black Pepper, and Chipotle Pepper . . .  

 . . . tied the two pork rib roasts together . . .

. . . and made a beautiful presentation.

The crown was baked in the oven for 1 hour at 275 degrees . . .

. . . then tented in foil and returned to the oven until the internal temperature was 180 degrees.

While the pork was finishing up, Papa McGhee and the girls made paper hats for the crowns.

And Scott made the stuffing and glaze.

1 lb Guinea Hog sausage
1 diced apple
1 large can of mushrooms
1-2 cups apple cider
2-3 pieces of dried toast
2-3 pieces of leftover biscuits

Cooked to perfection, the crown rib roast was garnished with sage and brandied peaches . . . 

 . . . glazed with apple cider and juice from the pork . . .

. . . browned with a torch for presentation . . . 

. . . and filled with a sweet pork stuffing for maximum flavor.

The roast was spectacular all by itself but the homemade paper hats were the crowning touch.

Absolutely fabulous!

Merry Christmas from Scott, Lydia, and the entire McGhee clan.

Hope your holidays are grand!

Sunday, December 22, 2013

Blackwood Kitchen Knife Set

A customer commissioned an 8-inch Santuko in blackwood, so Scott decided to make a 
full kitchen set. Here they are from right to left - the Santuko, a 6-inch GKU (general kitchen utility), a 4-inch GKU, and a 3.5 inch paring knife - all dressed in African Blackwood. 

All found homes over the holidays. 

Merry Christmas and Happy New Year!


Saturday, December 7, 2013

Carbon Fiber, Koa, and 21-Inches of Damascus

Yep, it's another sword cane by E. Scott McGhee. Scott made his first sword cane in 2012 - a Steampunk Sword Cane with a copper shaft and knob. It was beautiful and unique, but a tad heavy, so Scott started investigating new options for the shaft soon after delivery to its new owner.

In January of this year, Scott started playing with carbon fiber, and by Blade Show 2013 he had a beautiful lightweight Carbon Fiber Sword Cane to display.

That cane didn't stay displayed long, and Scott was happily commissioned to make another. Here she is - GHF Sword Cane #3 - a near exact copy of the second cane with an exquisite diamondback pattern Damascus sword, Koa knob, copper ferrule, Damascus throat, and carbon fiber shaft.

Carbon Fiber Sword Cane
Steel: 1080 & 15n20 
Overall Length: 36 inches
Blade Length: 21 inches
Shaft: Carbon Fiber
Knob: Flame grain Koa w/copper ferrule
Weight: 1 lb 6 oz

Scott's sword canes just keep getting better, and I can't wait to see what he comes up with next. I'm thinking something with silver accents, African Blackwood, a new Damascus pattern, and carbon fiber shaft . . . but I'm just the photographer, so what do I know. Stay tuned!

Thanks for looking.

Wednesday, December 4, 2013

Damascus Pendants

Scott was playing with Damascus patterning and wondering what he'd give the 
women in his life for Christmas when an idea struck  - Damascus pendants!

These little beauties were hand-forged into a nova pattern 
from twenty five layers of 1080 and 15n20 steel.

Damascus Pendants
Height: 36 mm
Width: 22 mm
Thickness: 2.5 mm
Weight: 12 grams

Available on Etsy, they come with a stainless jump ring, as well as
your choice of a leather strap or black silk ribbon.

Happy Holidays!

GKU-6: Six-Inch General Kitchen Utility

Scott just finished his first GKU-6, a six-inch general kitchen 
utility blade perfect for boning, slicing, and carving meat at home.

Steel: 01
Overall Length: 11 inches
Blade Length: 6 inches
Handle: African Blackwood

Yeah, he made the Sopressata too! Man's got talent.

Thanks for looking!

Sunday, October 13, 2013

The Bamboo Forest - A Yanagi by E. Scott McGhee

The Bamboo Forest is a yanagi Scott recently made for a local sushi chef, and the name refers to the textured hammer marks Scott added to the upper portion of the beveled side of the blade.

While the right hand side is beveled to provide a wicked sharp edge that can be maintained with a water stone, the left side of the blade is concave to reduce sticking while slicing.

The Bamboo Forest
Steel: W2 with hamon
Style: Yanagi
Overall Length: 455 mm
Blade Length: 310 mm
Spine Thickness: 4.5 mm
Width at heel: 34 mm
Handle: African Blackwood & Curly Maple
Fittings: Mokume ferrule and buttcap

The blade is complemented by a traditional Japanese wa handle made of African blackwood, curly, a mokume ferrule, and matching buttcap.

To eat some amazing sushi and watch this knife in action, 
visit Chef Lee at the Bento Box in Wilmington NC.