Remember your first truly sharp knife? That badboy cut clean and clear through tomatoes and onions and salmon and steak, shaming its dull drawer-mates. With a good knife, once-mundane tasks become suddenly pleasurable and satisfying. You can chop and slice for hours, comfortable and cramp-free like the kitchen ninja you were born to be.
But if you want that knife to continue working at peak performance, you have to show it some love. That means cleaning it properly, storing it properly, honing it regularly, and sharpening to maintain the blade. In this class, you'll find all the information you need to learn to hone and sharpen like a pro. Which pro? How about blade sage Daniel O'Malley, owner of the epic knife emporium The Epicurean Edge in Kirkland, Washington, and and a foremost expert on selecting and maintaining the world's best chopping-and-slicing tools. Through video demos and clever tips and tricks, O'Malley walks us through the theory and technique of sharpening knives using Japanese waterstones—the badass little blocks that master bladesmiths have used for hundreds of years.
Yes, you can always outsource your sharpening, but where's the fun in that? We wager that once you've tried blade-shaping on your own, you'll fall in love with this ancient, relaxing ritual, as well the sense of satisfaction that comes with caring for your own steel.
Knives are, without a doubt, our most important tools in the kitchen. If you want them to last a lifetime, you need to treat them right. We're here to show you how.