Almost done! The table is built, the anvils have been moved. Next anchor them down. Next time I update you I’ll be ready to hit the forge and start hammering! Stay tuned!
A bit of history -A Coehorn was a portable mortar developed in the Netherlands by Menno van Coehoorn in 1674 and in use from the seventeenth to the mid nineteenth centuries. Unlike larger, heavier mortars, the coehorn was designed to be movable by as few as four men. By the time of the American Civil War, it was in service with both armies in twelve (4.62″) and twenty-four pound varieties.
Unlike most other contemporary mortars, the coehorn fired a powder-filled, time-fused shell at a relatively short range. Range could be altered by adding to or reducing the amount of powder loaded behind the shell. Its usually small powder charge and slow muzzle velocity meant that the shell’s high, arching flight could be easily observed from ground level.
Small replicas of Coehorn mortars made of brass and steel with wooden bases. Size of barrels range from 6 to 10 inches. See more images on Specialty Knives page!
These railroad spike knives make great gifts for the holidays or for any special occasion. If you love oysters, you may find the railroad spike oyster shucking knives a great fit. Cheese and fruit on the menu? Or looking for a unique steak knife? The hand turned railroad spike cutting knife will stand the test of time and use. Click on this link for more information about these unique creations – https://halgonzalesjr.com/specialty-knives/.
Here is a great way to save your fingers in the process – use “The Shell” – the latest and greatest design in oyster shucking boards. Thanks for sharing your photos Bill and Phil!
Quick tip – Use the edge of the board to hook to your table. That will stabilize the board and give you more leverage in the shucking process! For more information on “the shell” click this link THE SHELL .
- 4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tablespoons butter
- 2 cups shredded sharp cheddar cheese
- 1 pound shrimp, peeled and deveined
- 6 slices bacon, chopped
- 4 teaspoons lemon juice
- 2 tablespoons chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic, minced
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Use your Ulu knife to add chopped bacon, lemon juice, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Recipe courtesy Martha Nesbit; Photography Credit of Shrimp and Ulu Knife: Christine Gonzales; Shrimp and Grits : André Baranowski