About this Event
You've been saying it every time you pick up your knife/axe/chisel: "dang it, I need to sharpen this thing." Perhaps you don't know how or need a more effective technique.
I'm gonna show you how you to sharpen your metal (stainless or high carbon steel) straight edge blades by use of a stationary stone. Please bring your dull knives and I will demonstrate how to sharpen them on Japanese-style wet stones and the DMS Diamond Stones. If we have time, you will be able to practice with guidance.
You will learn:
-Why you should keep your cutting tools sharp
-How to approach sharpening
--Metal and Honing rods
--Stones and Grits
--Angles and Sharpness
-How to sharpen safely
--Grips, Strokes, and Pressure
-Storage and Maintenance
***Register now! Spaces are limited!***
*You will require a sharp knife to participate in my other class: Knife Skills 101- Become a Vegetable Prepping Ninja* (Date TBD)
Peter has been a chef in practice for over 10 years and has freelanced as a blade and salon shear sharpener. He studied Culinary Arts at Johnson & Wales University in Denver and mentored under great chefs of Colorado, Arizona, and Texas. He as been through the world of cooking in banquets/catering, fine dining, fast casual, and now personal cheffing and food writing. Peter's cooking is based in French and European technique, often influenced by Latin and Asian flavors.
Special Considerations and Warnings
We will be handling sharp objects. Please come prepared to focus , follow safety instructions, and utilize common sense. Please wear Close-Toed Shoes.