[Sca-cooks] Need feedback for planning butchering class atPennsic.

[Steve]

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The knife problem would be my concern also.  I think safety waivers would
be a good idea.  Putting a description of what kind of knife in the class
notes would be a good idea.  If time permits a quick lesson in knife safety
and another in sharpening techniques would be probably be a welcome
addition.  To throw a slight monkey wrench into the whole works, but,
depending on what kind of animal I'm butchering I use a couple different
knives.

Æduin

At 10:38 PM 10/23/2001 -0400, you wrote:

>If they are interested in the class for real then in the description
>tell folks that want to be hands on to purchase the knives needed... and
>tell those that can't afford it or just want to test the waters... that
>knives are available on a limited basis first come first served so to
>speak same with the carcasses. Either bring one of the ones the class is
>doing, pay in advance for one to be provided, or just watch. Also for
>the knives I would suggest bringing a sharpener with you if taking the
>class, as well as possibly providing one.  Then make the participants
>sign one of those safety waivers type of thing.  Personally I would
>bring my own knife and I have no idea what kind I would need but I would
>at least bring MY knife since I am most comfortable with it and safest
>with it. Just a suggestion.
>I bet that if you take a survey on this list most of us would have the
>needed knives or would be willing to purchase one if interested in the
>class.
>Nichola
>
>
>Nicolas Steenhout wrote:
> >
> > Actually, knives is a "concern" I have.  If we are doing hands on, I am not
> > sure that people would be able to bring appropriate knives, and I know I
> > can't furnish knives for everyone.  And I certainly don't want to take the
> > risk of having folks injure themselves on a serated blade, dull blade, or
> > generally "bad" knife...  Must ponder on this.
> >
> > Muiredach mac Loloig
> > Rokkehealden Shire
> > aka
> > Nicolas Steenhout

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