Monteverde Invicia Stealth

Introduction

I’ll be perfectly honest. I had just started getting into the hobby and one of my favorite blogs, Office Supply Geek, reviewed this pen. The price point was reasonable and I bought it pretty much based on his review. Since then, I have a better idea of what I like and dislike in a fountain pen.

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Appearance and Design

The “stealth” part of the name is warranted. It’s a sleek glossy black body with an equally attractive shiny black nib. The pen sports some tasteful ridges at both the tail and cap ends of the pen. There is minimal type on the pen, just below the clip noting the company name and model. The paint appears to be durable and even, both sides of quality.

One odd thing I noticed, and am slightly annoyed at, is the cap does not post. I have tried every which way to get it to stay but it simply won’t. This actually might be a good thing due to the weight of the pen.

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Weight and Comfort

This is a thick and heavy pen. I don’t have other people to compare with but I must have relatively small hands and the trend towards fat large pens does not bode well for me. However, the grip area of the pen narrows and my hand does not cramp as much as it does with other pens. Like I said previously, the cap does not post and this works out because the pen would be too “top heavy” otherwise.

I think the balance is quite nice and when you are writing, you don’t get a sense that the weight is throwing you in a certain direction.

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Nib and Performance

It might just be my imagination but the length of the nib is quite long so there is some distance between your grip and where the nib touches the paper. This makes for less precise writing.

Besides that, the nib is one of the nicest I’ve used. It’s very smooth and has a slightly grippy feeling as it is draw across the paper.  No, I don’t mean sharp or toothy, but more like a very fine sandpaper. It’s very reassuring and offers great feedback. I think the thickness might be due (in part) the Noodler’s ink which is sort of wet (and slow drying, I might add).

I am still experimenting with different grips because I still find fat pens, including this one, make my hands hurt while writing.

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Conclusion

For the price, I sitll feel good about my buy. It’s an elegant looking pen and would be sure to draw some looks in a meeting or at an appointment. It would be appropriate in both professional and casual environments.  The weight is some concern as it would potentially drag down a shirt pocket if clipped. The fact that it can’t be posted might mean lost caps for users.

Overall I’d rate this a 7.5/10 based on other pens I currently own.

J. Herbin Brass Seal and Supple Wax

When my Canadian friend sent me a handwritten letter and requested I reciprocate, I knew, like it or not, I would have to take the final step to complete this trilogy of words. I was already knee-deep in ink and pens, so stationary was not far behind.

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I recently ordered some ink from Goulet Pens and was impressed with the personalized letter he included and, in particular, the wax seal. There’s something just so romantic about the idea I knew I had to have it too. I ordered a J. Herbin brass seal, wooden handle, and four supple waxes to start off with.

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The delivery was quick and the items were packed well. The brass seal itself looks to be of average quality. There were no obvious fit or finish issues though the adhesive gum they used to attach it to the paper was not of the “easy-to-remove” variety. In fact, I still have half the residue on my seal. This is not a big concern because it’s hidden by the handle.

Ah yes, the handle. It is terrible. The fit and finish are horrendous and it just looks and feels cheap. I cannot believe it cost as much as it does. The finish (literally, the stain/sealant on the wood) is not smooth and goopy in parts. The worst is the brass wring at the bottom near the threaded post is the wrong size and it looks like they used hot glue to attach it. I guess this is a moot point once you screw the handle onto the seal, but I was expecting more.

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The wax is great. It’s really easy to heat up using a propane torch (demonstrated here by Brian). You only need to count to three, or wait until you see it dripping, before it’s ready. Compared to Brian’s seals, I need a lot more practice. I haven’t been able to get a consistent thickness plus I don’t think I’ve laid enough down. If you decide to go this route, I would recommend getting the individual sticks so you aren’t stuck with a four-pack of the same color.

At a little over $25 for the handle and seal, plus $4.50 per stick of wax, this is not a cheap venture. However, I think it’s worth the cost and should last me a while considering I rarely send letters. I don’t have much experience with seals so I don’t know what a reasonable quality to expect is but I suspect J. Herbin seals (the brass, not the wax) are probably at the bottom of the totem.

| More pictures on Flickr |

Amano Artisan Chocolate Giveaway

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I know for some of my friends, the last two words of the post title should already have them interested. For the rest of you, all you need to know is you may win a year supply of chocolate. This translates to 10 bars per month for a year!

I first heard about Amano about 2-3 years ago when I was sent some bars to try out via a food blogger network. I was actually pretty surprised I was given the opportunity since a lot of people applied. Anyway, I really liked how intensely “chocolate-y” the bars were. I love all kinds of chocolate and think there’s even good cheap (priced) chocolate but tasting an artisan bar and comparing it to a Hershey’s bar is like night and day. I ended up using most of the bars for baking, believe it or not, and my desserts never came out better. Lastly, I like that this is an American company (Utah of all places) that is devoted to a timeless craft and has a philosophy rooted in quality, using scientific methods, and working to ensure the best product from bean to shelf.

To enter the contest, all you gotta do is click over to this link and guess the country of origin of their cocoa beans. Just fill out the form with your answer and you’re all set. By the way, to help you out, here’s some interesting information on cocoa (aka cacao) beans.

Things I Am Digging

Here are some things I am really digging around the internet

The 25 Japanese Creatives You Need to Know

The Complex blog always surprises me. Sometimes they cover the lamest topics but other times they come out with works of genius like this. If you ever had any interest in Japanese fashion, art, and culture, you’ll recognize some of these names. But, I bet you’ll also see new names and faces. They went through a lot of trouble to make this piece, even going as far as having sound clips to show you how these Japanese names are pronounced. The only failure is Complex loves to spread their articles into small pages. So it’s 100 separate pages to learn about 25 people.

A Winning Formula for Traditional Espresso

A former Italian barista champion, is now working with Illy to spread proper technique to American coffee shops. He lays out in easy to understand terms the correct way to make an espresso.

A Pasta Worth Waiting For

Ari Weinzweig of Zingerman’s writes about the newest darling of the pasta world. Rustichella’s Primo Grano, which comes in three shapes – Penne Lisce, Sagne a Pezzi,a nd Chitarra. I ordered all three plus a bunch of other pasta from Market Hall Foods recently. At upwards of 8 times the cost of the normal pasta I buy, this better be as good as they say.

Omakase at Kobachi

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When Kobachi, an izakaya style restaurant, opened up in Santa Barbara a few years ago, a foodie friend and I started an experiment. How would the kitchen react if we asked for omakase each time we visited? All Japanese know what the word omakase means (“it’s up to you"; entrust) but besides very dedicated high-end sushi bars, few Japanese restaurants are equipped to handle such a request.

Given these odds, it was surprising how we kept persevering. We never pushed and until recently the results could have been anyone’s guess. I’ve had the following experiences:

  • Flat out denied (kitchen is too busy, or just plain no)
  • Asked how much I want to spend (tricky situation for both parties)
  • Was allowed omakase and I got to tell them when I was full. Then an arbitrary total was presented.
  • Was told that there was a set price and a set number of dishes

It seems from talking to my friend and my recent experience this weekend that the last choice is what the chef has settled on. It is not a true omakase in that two out of the three variables (food, number of dishes, and price) are set, but I suppose it still holds the spirit of chef’s choice.

I hadn’t been to Kobachi for about two months and have not had omakase from there for at least twice as long. When I found myself without any dining companions and a craving for Japanese, I packed up some Saveur, Food and Wine and GOOD magazines and went to the restaurant alone. I asked for omakase and was immediately met with excited confusion. The waitress went to consult with the other workers and then the chef and she returned giving me a whole spiel and then a price. I accepted.

What came next was one part chaos and one part deliciousness. The food, as always, was great, and the first dish was a great example of the inventiveness of the chef when given carte blanche power over his dishes. At the same time, the dish represented a major issue with the experience. I was served two whole blocks of tofu, each with separate toppings. On one there were thinly shaved onions, a miso paste, and avocado slices. The other had a vinegary sauce and salmon roe. It was enough for a full meal. That’s right, I was full after the first course.

The next three courses came out at once. All at once. Now on my tiny 2-top, I had 4 courses. By now I was struggling to eat as much of the food as I could. When I was done and told the waitress I didn’t want any boxes, she exclaimed “are you serious?!” clearly upset and appalled that (it seemed) I hadn’t even touched one of the dishes. When she picked up my credit card slipped, I offered a few suggestions – smaller portions and stagger the dishes. I assured her that the chef was being too generous with his portions and I would gladly still pay the same price for half the food.

I hope that over time, Kobachi finds it’s omakase “identity” sort to speak and it becomes more formalized. I should caution though that I never want it to be a prix fixe or even a pseudo-prix fixed like Julienne. There needs to be an element of freedom and mystery in a omakase but not confusion.

Kobachi remains, in my opinion, the most innovative and one of the most tasty Japanese restaurants in SB. They certainly are under no obligation to agree to an omakase request and I am certainly glad when they do. I think with proper friendly feedback they can make a good thing great.