Martha Stewart

knzn

knzn

Joined
Jul 20, 1999
Messages
683
My wife had Martha Stewart on yesterday, and her guest was a world famous sushi chef. (at least Martha said he was the best in the world!)

Anyway, what caught my attention was that he showed everyone what he uses for knives, and how he sharpens them.

He demonstraited his water stones, but what I was kind of supprised about was that his knifes are chisel ground.

No big deal, I just wouldn't have thought it.
But then I don't hang out with many world class chef's!
 
When you see Martha Stewart in as a subject, well, I just had to look. Who knows. Decorative folders for the home & garden? How spruce up those tired handles on your kitchen knives?

So anyway, how did the sushi chef use the water stones? On the flat, the bevel, ...?



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E. Larson
Edmonds, WA


 
ELarson,
Using a waterstone on the flat would be counter-productive. Always sharpen a chisel ground blade on the bevel side.
Or, so I've been told.
smile.gif


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If it's stupid but works, then it isn't stupid!
 
The reason I asked is that Sean Perkins makes chisel ground blades out of A2 and says to sharpen them on the flat. By all reports it works well.
 
I'm not really sure why, but Martha really heats my rails up! I'd like to "help" her in the kitchen, ya know?

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"How do I stop this thing?"
 
I saw that bit. I saw Martha and before my thumb could click on past I caught a glimpse of a knife. Unfortunately he didn't really give any real advice on sharpening, no details anyway. He did use waterstones, but it looked like he layed the flat of the bevel on the stone, with no secondary edge. He then made a few light passes on the flat side of the knife, with the blade held at what looked like about 5 degrees.

Martha kept waving her hands around in front of the chef as he's holding the knife up in the air. He warned her a couple of times that she was going to get cut. It looks like Martha doesn't realize how sharp knives can get. Martha Stewart would show you the perfect way to chop off a finger though.
rolleyes.gif


I do have to applaud Martha for having anything about knife sharpening on TV. When was the last time you saw that on any show. Now if she would just get Sal Glesser on as a guest. Although I don't know if I would want to subject Sal to that.
biggrin.gif



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Paul Davidson

Them:"What's that clipped to your pocket, a beeper?"
Me:"Uuh....yeah, something like that."


 
Doc Mac,
I thought I was the only one with that thought! You know she does have a certain appeal. I just don't know if I could stand having to do everything so neatly and properly. Now I've made myself sick.....

[This message has been edited by Leef (edited 01-19-2000).]
 
I have nothing new to add to this post, but was really caught off guard by the "Martha Stewart" title, I just had to look.
 
I read that one should sharpen on the bevel of a chisel ground blade and strop the flat side.
I tried sharpening the flat side on a chisel ground blade and I did not like the results. The blade did not get as sharp for me and the cuts it made afterward were awkward at best. BUT, Sean Perkins knows a helluva lot more about chisel grinds than I do, so if he says sharpen on the flat side of his knives... well, you know!
smile.gif


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If it's stupid but works, then it isn't stupid!
 
As far as what he said about the actual sharpening procedure, he said to give the bevel side,(matching the bevel) 100 strokes. Then give the flat side, (with the blade held just above flat) 10 strokes.

Doc Mac, Leef:
Since you guys, had the stones (pun intended!) to admit it, I think Martha is a hottie too! ("it's a good thing!)
redface.gif
)
 
Since you guys brought it up, I bet she could fix a guy a hell of a breakfast the next morning.
As far as female chefs go... the german girl beats Martha hands down (top heavy).
 
I didn't see that one, not that I sit around and watch them....but one that I did see was where she was out gardening and had a Victorinox single bladed knife, sheepsfoot blade, chiseledge to boot! I called a friend at Freeport Knives and they had some for pretty cheap, as they had a batch with some writing on the blade as advertisment, which came right off, but it is a very sharp knife, a Florist Knife is what they are called. It's not what you normally see listed in most of the SAK adverts so you have to ask. I have two Florist Knives, one with the Sheepsfoot blade and one that is a wharncliff, both Chiseledge ground.

(I wondered too when I saw the post, like an accident ya gotta take a look
wink.gif
)

G2

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"There are no dangerous weapons;
there are only dangerous men."
.......... Robert A. Heinlein, 1959


G2 Leatherworks
 
You do "sharpen" the flat side of a chisel grind. As a woodworker I've sharpened dozens of chisels and planes dozens of times. The point of "sharpening" the flat is to remove the burr. Technically, if you sharpen the flat an any other angle than O degrees you don't have a true chisel grind. But you don't really need to sharpen the back, just get rid of the burr. That being said, it's not (IMO) as important to keep the flat at O degrees on chisel ground knives. It won't make the same diference as it does with actual chisels. It has to do with "true" cuts and the chisel "wandering" during use. But I sincerely doubt anyone here wants to hear me disertate on that
smile.gif




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"Better to reign in Hell, than serve in Heav'n"
John Milton
There are only two types of people; those who understand this, and those who think they do.
 
For those confused people who find Martha Stewart to be a hotty.You should check out the Saturday night live featuring her topless christmas special. Like the saying goes "Beauty is in the eye of the beerholder"
smile.gif


On the subject of chisel grinds, hoof knives used to trim horses feet are chisel ground. They have to be extremely sharp to do the job very well as a normal healthy horse has very hard feet. The farrier that shoes my horses for me starts out and takes either a hard buffing wheel or paper wheel, sometimes with green jewelers rouge sometimes bare, and really leans into the bevel side to polish off any knicks and make a burr. Then he buffs the burr off lightly, or polishes it off with a fine stone.It hardly take any time at all and his knives are are real sharp. Doing it exactly like that does add a little wear to the knife, but remember he is hitting small stones, sand and dirt as he works on the horses hoof, and usually has knicks that need taken out anyway.

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Fix it right the first time, use Baling Wire !

[This message has been edited by Matt Shade (edited 01-19-2000).]
 
Like some of the others here, I just had to look. The last thread I read about Martha had me LMAO.

For those who may have missed it, have a look.

Blackdog

[This message has been edited by Blackdog (edited 01-19-2000).]
 
I also have to admit that there's something strangely attractive about Martha Stewart. It's probably just the "wild girl inside waiting to get out" fantasy. It is cool that she uses knives, although I've only seen her use sheepsfoot blades. I personally think sheepsfoot blades are pointless. (humorous, yet pathetic knife joke)

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Cerulean

What the hammer? what the chain?
In what furnace was thy brain? - Blake
 
For your enjoyment, this passage is transcribed from Tim Allen's I'm Not Really Here, a fun and very entertaining book, with insightful forays into spirituality, comedy, and an actually-understandable delving into physics. It's a book I recommend highly.
I had a fantasy recently and imagined what it would be to get together - overnight - with Martha Stewart.
I don't imagine any lovemaking, but rather the morning after. Every time I think about it I get really excited because Martha is just on fire with creativity. I really admire her.
Here's what happens: I open my eyes and first notice that my clothes from the night before are neatly folded in a pyramid shaped stack with a decorative string of dried pea pods painted gold, binding them together. There's Martha, already dressed in a crew-neck sweater and pleated slacks, perfectly coifed, looking just like she looks on TV.
"Good morning," I say. "You're up early."
"Yeah, I made you a newspaper. That's all rice paper, you know. And that's balsamic vinaigrette. You can eat it like a scone once you're done reading it."
"You made the newspaper?"
"Yeah, I just finished the press last week. I made a newpaper press out of tweed and some cotton fiber."
"You made a newspaper press? That's interesting."
"Thanks. And i gathered all the news myself using a complex system of charming carrier pigeons who live in the barn loft."
"Really!"
"All the glass in this house I blow myself. I have a smelter out in the hand-hewn woodshed."
"You make...?"
"Yeah, I've also got a bauxite mine in Idaho that we dug out. Because I can my own organic garden vegetables, I thought it would be better if I made my own cans. Then I could get good quality."
"Martha, I notice that while we're talking, you're stepping in grapes."
"Yes, I'm making my own wine."
"Your lingerie last night was very sexy."
"Made that. Raised the silkworms. I also grow cotton for my everyday skivvies. You see that cotton out there?" She points out the window.
"You spin your own cotton?"
"Yes."
"Listen, do you mind if I call my wife? I don't want her to get suspicious."
"Fine, let me get you the phone I built from civil war kitchen utensils I collected from swap meets in the South."
"You built the phone?"
"Yes, and the camcorder over on the table which we will use to document the bird feeder we're going to build together out of that scented spruce tree in the back."
Of course, this would never happen. I've already met Martha and we got along fine. She even lets me fool around in her workshop now and then - as long as I don't touch anything.
Click to expand...

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Don LeHue

The pen is mightier than the sword...outside of arm's reach. Modify radius accordingly for rifle.
 
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