Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Great Review ~ To learn 1 on 1 with a Master = Priceless : )
I learned sharpening fr. Sushi Chefs here in Hawaii many yrs. ago.Gyuto & Japan style single bevel.It was the Japanese influence that got me into carbon Masamoto's that served me well in Hotel banq. kitchens.
I bought Dave's (The Art Of Knife Sharpening) 3 yrs. ago.I think the strength of the video is the tech. of thinning behind the edge & also his various tips some of which I use now.I also like his coverage of what works & what does not & why.I do not change hands I use my left hand to hold the blades & my rt. fingerpad press on the edge.I flip the blade over.
It is a good DVD for a beginner,novice,or an old dude who likes to teach freehand skills to cooks & culinary students.
Shinob1, I appreciate that you have taken learning sharpening technique so seriously. I'ts awesome that your sharpening purchases have become more important than hoarding more knives.
A dozen dull, poorly sharpened knives are < one or two well sharpened knives.....
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
I wish I lived closer to take the class. How about the Dave road show?
anyone know of such kind of classes up here on the west coast of canada? Unlikely I know, but thought it was worth throwing out there