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Knife Sharpening Class

You Can Make Your Knives Sharp by Yourself from Day One


Hazuki Knife
Hazuki Knife
5.0 (51)

3.5 hours Class size 1 to 4 guests

$265 (Afterpay available)

Sydney
•
Food and Drink
•
Cooking
Learn simple and proven knife sharpening techniques from a specialist
Locations:
  • Japanese Tools Australia - 29 Production Ave, Kogarah NSW
  • Maido Cafe by Provider Store - 7-9 Flinders street, Surry Hills, NSW.
  • Hazuki Knife Workshop - 62 Leonay Parade, Leonay, NSW
The class includes:
  • 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
Why Learn Sharpening?
All Knives go dull eventually
Even expensive knives made of quality steel for high edge retention can 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.
Very Satisfying, Meditative, and Therapeutic
It is not just about bringing the sharp edge back. A lot of students found it very satifying and somewhat meditative, maybe because it is the most primitive way of sharpening. You will enjoy it.
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.
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.
Please note:
This class is for sharpening double bevel knives like the majority of knives people have.
If you are under the age of 18, please contact us before you book in. An express consent of your parent or guardian will be required.
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.
Knowledge required
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.
 
What you'll get
You will be given viewing access to our class presentation slides after the class for your refresher.
 
What to bring
  • Please try to arrive 10 minutes before the class starts.
  • You can use your own or our practice knives, stones, and accessories in the class. Feel free to bring your own. Please store your knives in a suitable material like a tea towel, knife case, roll, or bag.
  • Please wear closed-in shoes.
Location

62 Leonay Parade, Leonay NSW; 29 Production Ave, Kogarah NSW and 7-9 Flinders Street, Surry Hills NSW (varies by date; click the date selector to see details)

Knife Sharpening Class location
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Your teacher

Hazuki Knife
Hazuki Knife

5.0 (51)

Hazuki Knife specialises in the sharpening of knives and tools. We don't just sharpen the cutting edge. We take a holistic approach to improve the cutting performance from a perspective of what types of foods or materials the knife will cut. We sharpen mainly by freehand with Japanese natural and synthetic waterstones, which we believe is the best way for many applications. We at Hazuki Knife enjoy the art, therapeutic and meditative aspects of waterstone sharpening.
Nari is originally from Osaka, Japan and the founder of Hazuki Knife. He is a member of Japan Houchou Togi Association (Kitchen Knife Sharpening Association) where he continuously develops his expertise and is passionate about passing on his valuable knowledge and skills to his students. We aim to give people a moment of joy and fulfilment through sharpening and using sharp, quality knives and tools.

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