Have a safer sharp knife
A sharp knife is safer as it does not have to be pushed with force in order to cut.
Some people do not have the time to learn how to sharpen knives. For these people, we can do it for them. This service is mainly for “trade” knives used for food preparation and general tasks. I “do my thing” on the knife and if it won’t take an edge I’ll leave it at that and write a little note about it. Probably offer to sell you a “trade” knife to make us both happier!
Knives are hand sharpened on an oil stone, lubricated with washing up detergent. Further polishing is done with ceramic stones and really fine polishing is done with a lapping paper. A polished steel is used to align the edge at various stages. Have a look at the Farm Dojo You Tube page for a video of me hand sharpening a knife.
I will wrap the edge in paper for safe travel home. You are permitted by law to have the knife in your possession if it is for trade purposes.
Do not put the knife in a drawer with other cutlery. Do not put in a dishwasher or in the sink full of water. Wash the knife by hand and put it back in its special place.
The rule is do not ever cut toward your hand. Do not cut on stainless steel benches. Use a proper cutting board. Using a well maintained tool correctly makes food preparation a much more enjoyable task.
Knowing how to use a smooth steel will keep the edge of your knife sharper for longer. I could also show you some stopping techniques to keep the edge perfect for longer.
It is calculated by size of the blade, the time spent on it and the level of finish that the user desires. In really rough terms there is the $5 and the $10 sharpen. Most people have a mix of big and small knives, so it averages out. If you have a really special knife or one that needs a lot of love, slip me the $10 and I’ll put double the effort into it.
The art of sharpening knives
The knife sharpening workshop is a relaxed and informative session that will leave the participant with a good understanding of sharpening their knives.
This skill would be of use to home or professional cooks, apprentice butchers, farmers, fisherman and anyone who needs a sharp knife for their work or leisure. Over 18 years old only, due to legislation. However young adults are welcome to come and watch with a parent/guardian participating.
The course goes for two hours but I allow a bit of extra time for questions if required. The cost is $70 per person. If you bring some knives and leave with them sharp, the course will have paid for itself!
The main sharpening tools and method is with a “stone” and a “steel”. This is because they are inexpensive, durable and very common. I focus on “trade” knives. The type a butcher or a chef would use, as they are good value, take to being sharpened regularly and take/hold an edge well. If I had to name brands I would say a Norton stone, an FE DICK polished steel and a “Green River” or “Swibo” knife, are the types that I recommend and could do most tasks in the kitchen or on the farm.
We will discuss different brands of knives and also other sharpening tools and methods. I will have some brand new stones, steels and knives available for purchase, if you so desire.
Bring some knives to be sharpened. (Carry to NSW regulations) and sharpening stones or steels that you own, a signed indemnity form, some extra dollars to procure a stone/steel/knife if you want to upgrade.
Take Home Notes and use of equipment is included in the course fee. No meal is provided during the course.
The instructor has used knives in food trades for 30 years and has been refining his sharpening skills over this time. He still uses knives in food service trades and has taught formal courses and on the job training for over 20 years.
For course dates and locations contact Matthew to arrange a course for your family/friends or workplace. Minimum 2 and Maximum 4 people.
Have a look at some video on the Farm Dojo You Tube page or our videos to get an idea of what I do.