The Year of the Knife

Have you ever noticed a reoccurring theme in a brief time? A specific totem or item appearing as if synchronicity? The innocuous and mundane throwing a metaphysical sparkle to make your Spidey-sense tingle?“What’s your sign?” I was once asked, quickly followed up with “What’s your Chinese sign?” I had to think about that one. Got it wrong and am now continuously referred to as a snake woman so I don’t forget. While my sun and moon signs cause groans of dismay from astrologers—a Leo with a Scorpio moon—I take comfort in knowing at market each week I will have my horoscope delivered right to my stand.These ethereal occurrences follow no calendar year or star chart, yet their clusters are uncanny and cannot be considered random. As a farmer, I assign year-end designations according to such events--Year of the Tornado, Year of the Fish Kill, Year of Carpentry and my least favorite, Year of the Maggots.Recently I have entered into the Year of the Knife.While reference to such New Age woo woo would have my conservative Methodist forebearers rolling in their graves, what’s a little heretical humor in personal time keeping. But the stories of sharp edges and gifts keep arising and begging to be told.The Year of the Knife began in October with a request for my mailing address from a former co-worker from a former information security career. {yes…I have more lives than a cat} As a self-avowed dilatant, over the years I’ve watched my friend dabble in photography, costumes, leatherwork, rubber chickens, woodwork, horses, candy making, silicon molds, soapmaking and most recently metal work which distilled into knifemaking.As with many relationships of the twenty first century, ours is maintained vicariously through social media. Somewhere along the line I commented on his craft and one day a package appeared in the mail. It was a 1095 wire rope Damascus with a differential quench and a vintage redwood handle with a redwood burl bolster. It passed the tomato test with flying colors.After writing about Central Farm Markets’ resident knife sharpener for Dishing the Dirt, I resolved to take better care of my knives, but it seems each time I remember to take them along, that’s the week Robb’s Edge Express is at the NOVA market as he alternates between there and Bethesda. Yet, here I was with dull knives because against Robb’s advice, I put mine in the dishwasher.Over Thanksgiving more knives began appearing. First, the gorgeous Global high-tech molybdenum/vanadium stainless-steel razor-sharp kitchen knives at the gourmand’s home where I spent the holiday weekend. They were such an absolute joy to work with I promised myself not to miss another sharpening date at the market. The perfectly balanced blades sliced smoothly through roasted duck breast, carrots and parsnips with barely a hint of pressure. But those were not my knives nor were they in my budget.However, Santa arrived later that afternoon when friends visiting family not far from my weekend escape stopped by to drop off a gift. You guessed it—a knife. Not just any knife, but a Japanese Shun Carving Set nestled in a red velvet foam lined wooden box. I didn’t even have to write him a letter telling him what a good girl I’d been. To further express my gratitude, I served three different roasts during December’s spate of holidays, so I’d be able to carve them with my new knife set. But a carving set isn’t intended for everyday use and I’d again missed my chance to get my knives sharpened.New Year rolled around and I spent it with family and friends, one of whom is a master craftsman woodworker. My home includes a display box coffee table made from American Chestnut salvaged out of a former chicken coop, a shadow box with four different scene plates, hand-carved spoons and butter paddles, a jewelry box and a couple cutting boards. I’m always excited to see what new projects he’s embarked upon which usually results in a flurry of commissions from friends that keeps him busy throughout the coming year.As I inquired about his latest projects, he brought out a box which contained—you guessed it—knives. Turns out that one of the hottest woodworking trends is making custom handles for cutlery, especially blades from traditional Japanese metalsmiths reviving historical knife forging skills. A cheese knife, paring knife, chef’s knife, chopping knife and ooooooh, a filet knife. Their handles were carved from Tiger Maple. “Look here,” he said handing me the cheese knife, “I even got the stripes to line up perfectly on this one.”Take my money, I thought to myself trying to decide on which one to commission as I mentally inventoried my current knife collection. It’s between a nakiri, which I do not have or the filet knife. The one I have now was my father’s and has been sharpened so much over the years the blade is half its original size. Now for the next question: Tiger Maple, Curly Cherry or Mahogany. If I’m ambitious, I’ll dig through the barn and find a piece of American Chestnut. Either way, this sharp vein of serendipity will continue to flow and just maybe I’ll remember to bring my dull and abused knives to market next time Robb is there. And yes, I’ll keep this one out of the dishwashing machine.