Knife Touchup (1-min Sharpening) Class

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 touch up mean?
By our definition, it's a 1-min easy way of maintaining the sharpness by restoring only the micro edge. It's done in a way that it removes almost no steel from the knife if done correctly. This is like a preventive action and should be done while the edge is still reasonably sharp. Professional chefs do it as frequent as every 10 min to fortnightly. Harder the knife steel, longer the edge holds. If the touch up is no longer effective, the edge could be very dull or fatigued from use and repeated touch ups. Sharpening on the stones will be needed to re-establish an edge.

How to Touch Up with a Honing Rod, Whetstone, and Strop
You will learn what each does to the edge, pros and cons of each item, how to assess knife condition, how to set the best angle and how to use each item.

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 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

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

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

We also offer Sharpening Classes. Please search for our Knife Sharpening 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 can touch-up our practice knives or your own kitchen knives, so you are welcome to bring your own knives to touch up. Please bring your knives in an appropriate material such as a tea towel, knife case, roll, or bag. If your knives are too dull for touch-up, you can use our practice knives.
• We have honing steels, whetstones, and strops for you to use in the class, but you can bring your own too and see what works best for you. We also sell the whetstones, strops that we recommend using in the class.
• Please arrive 10 minutes before the class starts.
• Please wear closed-in shoes.

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