Single edged blades - knife sharpening class
Yanagiba, deba and Usuba
Saturday 20 March 2010, 9.30am - 11.30am
Single sided blades such as yanagiba , deba and usuba are the sports cars of the knife world. They need constant tuning to perform at their best and the number of professional knife sharpening services that can service this type of blade in Australia can be counted on one hand (with a few fingers left to spare). They must be sharpened only on bench stones and can be expensive to service.
The solution? Learn to secrets of hand sharpening these precision tools. In Japan each chef spends time at the end of service sharpening and polishing their blades so they are ready to perform next shift. This constant tuning “trains” the blade to be an extension of its owner.
This class is highly recommended to the professional chef, knife enthusiast or those of you who just couldn’t resist buying a sashimi knife on that last trip to Tokyo.
During the lesson you will receive group training and ‘one on one’ guidance. Small class sizes guarantee a positive learning environment
You will learn...
- How to properly sharpen a single edged blade
- How to repair chips and nicks
- Restoration of old blades
!!! Small class sizes !!!
Time: 9.30am to 11.30am
Cost: $120 incl GST
Address: 747 Botany Rd Rosebery (Sydney, Australia) at Chef's Armoury.
Class size is limited so to avoid disappointment, BOOK NOW!
What to bring:
Bring your own, yanagiba, deba usuba or other singe edged blade.
Please note! You will need to have a minimum of three stones of the following grits to do the class(about 400, about 1000, about 3000). You may bring your old stones or we have a special offer available on the above mentioned.
Cancellation policy
- you may cancel before 12th March for full refund
- after 12th March you can rebook for a future class or give your space to a friend
