Knife Sharpening & Maintenance Workshop!

So you got a nice new shiny, sharp chef knife for Christmas but now it’s not cutting like it did when it was new. Tomatoes that it used to glide through now turn into mush and cutting up a chicken is more like bludgeoning your way through it. Spend a couple of hours with us learning how a knife gets dull and how to use a knife to protect its cutting edge.  We’ll teach you how to maintain the sharp edge on your nice knives and how to use a honing steel and whet stones without wrecking the edge of your knife.  We’ll have knives for you to practice on along with honing steels and whet stones or feel free to bring your own.  Class size is limited.

About your instructor:

Rich Sheya has been studying sharpening and honing techniques for decades and is an edge geek: “if it’s supposed to be sharp I want it stupidly sharp.” When he remembers to shave, he uses a straight razor because they’re sharp and fun to use.  He’s been teaching the sharpening and knife maintenance portions of SLICE’s “Basic Knife Skills” classes and our “Professional Certificate in the Culinary Arts” program for the last 8 years.  As a hunter he learned that a razor sharp knife made field dressing a much less gory chore and butchering faster and easier with cleaner and more appealing cuts of meat.

A snack will be served during class.

*Please be on time and wearing closed-toe shoes, face masks are requested.

*Please note:  All purchases are nonrefundable.  Our cancellation policy requires 72 hours notice in order to reschedule your reservation.  If you cancel with less than 72 hours before your scheduled class, Salt Lake Culinary Education will NOT provide refunds, credits or class transfers for classes missed.  If this circumstance arises, you are welcome to send someone in your place.