Learn the basics of knife sharpening using Japanese water stones. This comprehensive 2 hour lesson will provide you with the basic knowledge of maintaining your kitchen knives using whetstones. At the start of the class, we will cover different steel types, knife construction and anatomy, honing techniques and proper knife care. Following the theory portion of the class there will be hands-on sharpening with your instructor. What we will cover:1: Steel types: stainless vs carbon2: Knife anatomy3: Knife care4: Stone selection/care5: Sharpening and honing technique How it works: -The fee for the class is $100 + tax. -Classes start at 10am and run until 12pm. -We encourage our students to bring their own water stones, but we will also have stones & equipment for you to use. This will give each student an opportunity to figure out exactly what they need at home to be successful in their sharpening journey. -There will be a 10% discount on all sharpening gear and knives the day of the classes. -Please bring your own knives to practice on. We do not supply knives for you to sharpen. A chef knife is the easiest to sharpen, a flexible boning knife is difficult. No serrated knives. For single bevel sharpening, see advanced lesson.
