Seasonal Abundance

Taste of the Market: Tomatoes

August 17, 2013 |  by  |  Blog  |  No Comments

You may remember our last Taste of the Market – in June, we sampled different varieties of strawberries. Hundreds of market-goers tried what our vendors had on hand and voted for their favorite. Then they were able to head straight to the vendor’s booth to pick up some to take home!

On Sunday, August 18th, make sure to stop by the center tent (across from the info booth) to try a variety of tomatoes from our vendors. We’ll have tomatoes of every color shape and size, and you’ll have the chance to vote for your favorite varietal. We’ll see you there!

Expert knife sharpening by local blacksmith Arnon Kartmazov!

August 9, 2013 |  by  |  Blog  |  No Comments

arnonMontavilla’s own Arnon Kartmazov of Bridgetown Forge is back at the Market.

Arnon will be taking orders Sunday, Aug 11th to sharpen just about anything with a blade! Be prepared to leave your knives with Arnon, to be returned in about a week. Here’s a few words from Arnon about his practices:

“Having lived and apprenticed in Japan for a long time, my attitude to knife-making and knife sharpening is somewhat different from that commonly found in the West nowadays, as what is considered “sharp” in Japan is an entirely different ballgame.  Japanese knife blades tend to be quite a bit harder and thinner then their Western counterparts, and consequently their steel, construction and geometry also sets them apart. This makes it necessary to have a different approach to sharpening a knife:  what a sushi chef finds acceptable is beyond running a steel rod on the edge, Arnon says.

To sharpen a knife properly, it’s first checked for straightness; any crookedness is corrected if possible. Next, wear on the blade is checked; if the knife has been sharpened a lot, it needs to be thinned out to restore its original geometry. This is done on a 3-foot diameter Japanese water stone, which allows for smooth, accurate grinding without heating the blade and damaging the temper. The knife is then polished on a sequence of polishing wheels and belts, and finally hand-honed on a Japanese water-stone to a true razor sharpness.”