Knife Sharpening

This course takes you from a dull, rounded edge to a knife that pushes cleanly through a tomato or shaves arm hair, using whetstones and a strop rather than pull-through gadgets. You will learn edge geometry and steel types, how to choose and hold a bevel angle, the grit progression from coarse repair to fine polish, and how to feel and remove the burr that tells you an edge is truly sharp. By the end you can sharpen a chef's knife, a paring knife, and a folding pocket knife, keep them keen with a strop and honing rod, and maintain a serrated bread knife without ruining it.