Increase your sharpening confidence with the basics of stone sharpening for kitchen knives

What you'll learn

Introduction to the basics of kitchen knife cutting edge geometry

Understand why knives go dull

Learn a few ways to keep a kitchen knife sharper longer

The basics of sharpening on stones with entry level tip to heel strokes

Requirements

No experience required. Best if you have an entry level stone and a softer basic kitchen knife to practice on.

Description

Kitchen knives, from their geometry to keeping them sharp, need not be mysteries. They've been well understood by a few for centuries. Yet, so many of us approach the ubiquitous tool with a sense of fear. That need not be the case any more. Join us for this beginner lever sharpening course where we'll learn about what's on a cutting edge and how to keep sharp kitchen knives sharper longer and how to craft those entry-level edges too. We look forward to learning with you.The following is a list of topics included in this course. With this course, you will learn:About kitchen knife sharpness, edge types, metals and why they matterCommon profiles for sharpening kitchen knivesEntry-level and common holds and knife motions for stone sharpening techniquesBlade care and safety techniquesKnife honing and stropping best practicesAbout VivrontVivront, the verb, is a future plural form of "life," as the French say it, meaning "they will live." Vivront, the company, helps you, your kitchen knives and kids in our schools live on via our lunch improvement efforts. Vivront Sharpening, the retail grocery packaging and mobile sharpening service, makes sharpening your kitchen knives, scissors and serrated blades easier than it's ever been. Happy cooking! —Your Team at Vivront

Overview

Section 1: Introduction

Lecture 1 Welcome to the Sharpening on Stones skills course!

Lecture 2 About Vivront

Lecture 3 The Course You're About To Take

Lecture 4 Creating a Burr

Lecture 5 Creating a Burr (Part 2)

Lecture 6 Creating a Burr (Part 3)

Lecture 7 Creating a Burr (Part 4)

Section 2: Understanding Knife Sharpness

Lecture 8 Parts of A Knife

Lecture 9 Anatomy of a Dull and Sharp Knife

Lecture 10 What's on the Cutting Edge?

Lecture 11 Dulling of Knives

Lecture 12 Knife Shapes

Section 3: Introduction to Sharpening Stones

Lecture 13 Kinds of Stones

Lecture 14 Ceramic Stones

Section 4: How to Sharpen Using Stones

Lecture 15 Sharpening on Stones

Lecture 16 Different Ways to Use Hones

Lecture 17 Hones

Lecture 18 Strops

Lecture 19 Kinds of Stones

Section 5: Misconceptions

Lecture 20 Misconceptions of Stone Sharpening

Lecture 21 Go fast

Lecture 22 Edge has to go first

Lecture 23 Start with the heel

Lecture 24 Sharpen Pendicular

Lecture 25 No need to repair and restore

Lecture 26 Use any stone you want

Lecture 27 Cutting Edges Need To Be Super Polished

Lecture 28 No Need To Service The Stone

Section 6: Conclusion

Lecture 29 Slow Down

Lecture 30 Summary

Lecture 31 Merci!

Beginners in sharpening kitchen knives on stones