The right knife can make all the difference in food preparation, but any knife is only as good as its edge. A dull edge is inefficient, difficult to use and dangerous. In this seminar, you’ll learn how to keep your knives sharp, and in top condition. We will begin with a basic introduction to the various types of knife edges, and a demonstration of the proper sharpening techniques that can create the perfect cutting edge for your knife. We’ll explore whetstones and honing steels, and discuss the virtues of each of these sharpening tools. With a whetstone, you have more control, which allows you to shape an edge with a single bevel and a thinner angle—a sharper edge with improved performance. With a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We will show you how.
Bring your knives with you, as well as a stone and steel if you have them. If you don’t own a stone or steel, you can work with ours during class.
Daniel Darvell | Seminar | $39
#190601B – Saturday, June 1 | 12:00 p.m. – 1:30 p.m.