Knife Sharpening Class

Learn simple and proven knife sharpening techniques from a specialist

All Knives go dull eventually
Even expensive knives made of quality steel for high edge retention go dull in a matter of months. Knives made of soft steel can get dull as quickly as 10 minutes of good use in commercial environments. Whatever your knives are, you need to maintain the sharp edge to do what they are meant to do.

Knife Maintenance Cycle: Touchups, Sharpening, and Thinning
A touchup is a very quick and easy way to restore only the very apex without removing almost any steel, and usually done multiple times before sharpening. Sharpening removes enough steel to create a new edge. Thinning makes the blade slim again after multiple sharpening sessions.

Japanese Whetstone Sharpening
It is one of the most preferred and popular methods in many industries including the culinary industry. Here are the reasons why we use this method as our main method of sharpening:

• The least aggressive method - it creates an edge that is least susceptible to chipping damage, particularly beneficial for your knives made of quality steels.
• No concerns of overheating your blade.
• Very good control over the amount of steel to be removed.
• Less concerns from hazardous noise and dust.
• Simple - no mechanical limitation.
• Reliable - no need for electricity.
• Very quick and easy - learn from us.
• Meditative, therapeutic, and satisfying.
• Quality Japanese whetstones - they make blades crazy sharp.

What does a sharpening mean?
By our definition, sharpening is a process of removing a sufficient amount of steel from the secondary bevel that is about 1 mm tall from the edge and re-establishing an edge. Generally speaking, a knife should only take a few minutes to up to about 15 min to sharpen on whetstones, depending on the condition, blade length, objectives, and material.

The class includes:

• How to touch up with a honing rod, whetstone, and strop.
• Different methods of sharpening and the pros and cons of each.
• Basic knowledge of kitchen knives.
• Basic knowledge of knife sharpening.
• Practical skills on Sharpening
• Basic Knowledge on Thinning
• Practical Skills on Thinning

Class Duration
This three-and-a-half-hour class aims to equip students with the theoretical knowledge and practical skills to produce excellent results at the sharpening bench. The first one-and-a-half hours covers theory and the remaining time teaches you practical skills with a short break in between. Half an hour is available for questions and discussion.

You Will Be Flying From Day One
Free-hand knife sharpening on waterstones may look daunting and intimidating, but it is actually not that difficult. Particularly if you learn our simple and proven way designed for everyone. You will work on knives under the watchful eye of an expert, so that any individual sharpening problems will be addressed. You will be able to touch up and sharpen by yourself by the end of the class.

Some Reasons Students Attended

• Very Satisfying - It's an art that can be meditative and therapeutic.
• Lifelong and Valuable Skill Set - Skills and knowledge that we use very often for a long time.
• Money-Saving - Always getting them professionally sharpened can quickly add up.

Locations:

• Japanese Tools Australia - 29 Production Ave, Kogarah NSW
• Provider Store's studio - 7-9 Flinders street, Surry Hills, NSW. Please note: this is their studio location (not their shop), Available only on weekends.
• Hazuki Knife Workshop - 62 Leonay Parade, Leonay, NSW

Please note:
This class is for sharpening double bevel knives like the majority of knives people have.

We offer Touch Up Classes separately from this. Please search for our Knife Touch Up Class if you are interested.

If you can't find any suitable time for you, please contact Hazuki Knife. We will try our best to organise a class for you.

Beginner-friendly. Perfect for any foodie enthusiast and for chefs who are just starting out or have not been properly taught by a knife specialist.
  You will be given viewing access to our class presentation slides after the class for your refresher.
 

• Please arrive 10 minutes before the class starts.
• You can sharpen our practice knives or your own kitchen knives. You are welcome to bring your own kitchen knives to sharpen. Please bring your knives in an appropriate material such as a tea towel, knife case, roll, or bag. We also have practice knives if you do not wish to bring your own.
• Do not bring any knives or bladed items other than kitchen knives to the class. Carrying and possessing a knife in a public place without a reasonable excuse is an offence.
• Please wear closed-in shoes.