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Sharpening your own knives well is an overlooked culinary skill.
This course is more about the sharpening process, than knives, but we will cover knife types and materials and how to approach sharpening different knives in different ways.
Starting from scratch we will look at what the knife will be used for to determine how we will sharpen the knife. The angle of the sharpening on The Butchery’s, steak knives is 7 degrees different to the sharpening angle of my boning knife - what does that couple of degrees mean? We will look at stones, steels and grits, then get hands on with some sharpening, with lots of pointers on technique throughout.
Bring your own knives, we supply the rest.
This course will be a bit geeky but if that isn’t your style, dont fear you will walk away with some razor sharp knives, the skills to do your own from now, bald patches on your arm and a story for down at the pub about the strange knife obsessed butcher you met!
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Really great! Lots of useful detail on knife materials, sharpening techniques. Very hands-on, and there's really no substitute for someone actually standing next to you and showing you how to do it. I brought along my knives, and they are now in GREAT condition. In particular, I had a sushi knife that was in quite a bad way, Nath showed me how it needed to be handled, and I managed to get the edge straight again, and the cut razor sharp.
Really, really useful, good fun, and there was also tasty bread and pate! Top marks!
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