Enjoy the Immediate Outcomes! Tailored Guidance during Your Sharpening Practice.

Class duration: 
3 hours. 

Number of Participants: 
Max 6.
Please contact us for a private group or one-on-one course. 

Intended Audience:
Participants from total beginners to intermediate levels - including home cooks, culinary enthusiasts, and chefs.

If you are a chef or someone with prior sharpening experience and would prefer to join a class with others at a similar level, please feel free to contact us - we will do our best to organise a class that builds on your existing skills and deepens your understanding.

This class includes;

Overview of different forms of sharpening
Pros and cons of each method.

Basic Kitchen Knife Knowledge
Western knives and Japanese knives: anatomy, construction, materials
Types of steels, single/double-bevel knives, etc.

Basic Sharpening Knowledge
Types of cutting edges, mechanisms,
whetstone grits and types,
common pitfalls, and how to avoid them, etc

Basic Practical Skills
Assessing knife conditions,
flattening stones,
removing chips and broken tips,
determining sharpening angles, 
sharpening techniques
burr removal techniques, 
test cutting methods,
touch-up techniques, etc.

Presentation slides and practical skills video:
You will be given viewing access to our class presentation slides and practical skills video in a few days after the class for your refresher.