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How would you knock these out?

AJB Temple

AJB Temple

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I need 18 to 24 of these. What I don't have is the time to make them.

So I need either a paid volunteer or a plan to make it fast and easy. Needs to hold spoons as well. Wood could be anything durable.
 

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£10+ each for one of those ( as shown) seems reasonable so you'd be looking at close to £300 plus p&p - Rob
 
They are both being used in Michelin starred restaurants in the UK Ian. Custom made apparently. In both cases for multi course tasting menus and the idea is to avoid constant guest disruption (and work for front of house) with cutlery changes. However, you still have to get rid of the used cutlery so I'm not fully convinced. We do a nine course set tasting menu and you do get through a lot of flatware.

Steve. I don't have a dado stack but I take your point about doing a long length - it's obvious now you've told me! I've got some long planks of maple or wenge. Would have to glue two together but should work. Thank you.
 
My knee jerk is that the raised bits between the kerfs will soon crack away.
They are going to be a real problem to keep clean too.
 
Do you have a morticer Adrian? Just a thought. Place the timber on edge, morticer the holes then slice the top off on the bandsaw.
 
Router table. Bull nose cutter. Move the workpiece into the cutter as far as the fence. Withdraw workpiece. Move along short distance. Repeat however many times, either each individual cutlery holder, or on long piece to be cut into individual pieces later.
 
Steve Maskery said:
I think Adrian is probably looking for something a bit classier than that :)
(With apologies to anyone who actually has one...)
S
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As I am well aware.
I just offered it as an alternative concept.
The bits of wood are going to be nearly disposable as they will quickly become scruffy.
 
Lurker said:
My knee jerk is that the raised bits between the kerfs will soon crack away.
They are going to be a real problem to keep clean too.
Click to expand...
My answer to that is to laminate long planks of long grain strips of two different heights (contrast wood?) which can then just be parted off.
 
No morticer. Thanks for the ideas. It is basically a toast rack I suppose.

We're still pondering whether it's a good idea or not. Feedback I've had from people who have seen them in one or two high end restaurants like the idea. It means less disruption with service. And it's novel. Most of the time we are doing five courses (nine is the full tasting menu), and one of those really only needs fingers. The rack could or would hold 4 knives, forks and spoons. I will make a prototype and see if it works and if we like the look on the table. We only use EPNS and silver cutlery, but we have at least three different patterns: rattail, cavendish and bead and the sizes may differ a little. It needs to look very neat. Clearing away seemed like an issue but isn't really now I think about it as the plates have to be removed anyway.

The cleaning point is of course relevant although I wouldn't expect customers to put dirty flatware back in the rack.

As to boat shaped - it depends on the shape of the boat you have in mind. Maybe landing craft aesthetic :cool: I'm open minded in fact and would trial a few designs if we decide to do it.
 
Many years ago I was fortunate to be able to attend a dinner dance at the WO's mess at Combermere, with all the regimental silverware on the tables. All the cutlery were around the plates with the first courses on the outside working their way in. All the different glasses formed a curve away from the plate, the nearer ones the earlier drinks out to the last drinks.
 
Being from where I am, I obviously have no experience of fine dining, but wouldn’t it make sense to have some sort of board that holds the plate or bowl and the associated cutlery for the dish that you could easily place and take away? Of course this means you can’t just grab a bunch of empty dishes at once while clearing, but it would look pretty neat if done right.
 
My first thought would a ceramicist to make something which served the same function but was washable. Would obviously look different but could look suitable Michelin.
 
Steves idea of cutting through long lengths using a dado head sounds good but you don't have one so why not rough out with a normal table saw blade the finish with a router.

Then use a router with template to cut out the shapes.

This sort of thing coluld be suited to a CNC machine as you would just draw out the pattern and repeat it along the length of wood. Basically once set up you walk away while it is doing the cutting.
 
Trevanion said:
Being from where I am, I obviously have no experience of fine dining, but wouldn’t it make sense to have some sort of board that holds the plate or bowl and the associated cutlery for the dish that you could easily place and take away? Of course this means you can’t just grab a bunch of empty dishes at once while clearing, but it would look pretty neat if done right.
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Sadly not practical despite being a nice idea. We typically go through between 5 and 9 plates / dishes per diner at a dinner service. Even for lunch it's 5. And they are different sizes and shapes.

I made a prototype concept tester using dowel pegs sticking up out of a piece of wood. Concluded that it only looks good if all the cutlery is the same size and very neatly placed. Having looked into it a bit with different cutlery styles, I think it only works well with fairly flat handled flatware. Anything bulbous in the hand (comfortable) doesn't stack well. Have therefore shelved the idea for now.
 
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