Everyone knows that you can do your job better with a sharp knife. But what is actually sharp or razor sharp? And do you know that a really sharp knife stays sharp much longer? A sharp knife is also much safer in the kitchen, as the Cooks Guild has also researched.
In this workshop you will learn the intricacies of sharpening and whetting (polishing) on Japanese water stones (whetstones).
On request, attention can also be paid to sharpening other tools. E.g. Japanese chisels or pocket knives.
Attention is paid to both the sharpening of traditional Japanese knives (single-sided sharpened) and double-sided sharpened knives (Western style knives).
Individual sharpening workshop:
The individual workshops can be followed in the evenings between 19:15 and 22:30. Check the description above for the available evenings.
- The course will consist of a theory part and a practical part.
- You can bring a number of (blunt) knives with you (Japanese or Western knives) so that you can take them home with you at the end of the evening (in practice we will mainly work with only 1 knife).
- During the course, coffee/tea or soft drinks will be offered and you can use our sharpening stones, sharpening trays, aprons, etc.
- There is also an opportunity to visit our showroom and possibly purchase something. (Card payment is possible but cash is preferred).
- Free parking is available at the location. However, if you want to come by public transport, Hoevelaken Station is about a 20-minute walk away. (Note this is not an NS station but a Connexxion station, to travel with Connexxion this option must be requested online or at a station.)
3871 KM HOEVELAKEN