We will cover knife construction, steels used, sharpening theory, sharpening demos and hands-on tutored sharpening. We supply stones for you to use during the class, but feel free to bring your own if you already have them
DurationIn this 2 hour class, you will learn to sharpen knives by hand on waterstones. Class size is a maximum of 4 people to allow as much hands-on training as possible for all attendees.
We will cover knife construction, steels used, sharpening theory, sharpening demos and hands-on tutored sharpening. We supply stones for you to use during the class, but feel free to bring your own if you already have them.
With the purchase of a class, you will receive a $50 credit to be used against the purchase of sharpening supplies after the class.
Knifewear quietly opened in March 2008 in Calgary and has since added stores in Vancouver, Ottawa, and Edmonton. Our knife stores have become a destination/hang-out for those who love Japanese steel and are addicted to sharp.
We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high-performance blades, and travel all over Japan to find them.
We also aim to have an awesome selection of chef-quality tools for your kitchen, whether you are a professional working the line, or someone at home looking for tools to kick it up a notch.
This class focuses on understanding the use of knives in the kitchen as well as keeping them sharp. You will learn to properly dice, chop and slice in an array of different styles for different functions and great eye appeal and learn about fish filleting as well as slicing other proteins
With practice, you will be cutting and chopping like a pro!
Our Knife Skills Workshop course helps you build your confidence with knives and become safe, comfortable and efficient using them
Follow along with me as I teach you the importance of technique and the various cuts professional chefs use. We will make a healthy and delicious chow mein
Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set
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