A professional edge is only half the battle; the rest is knowing how to keep it. In this focused maintenance session, we move beyond the grind to teach you the essential habits of a sharp knife. You will master the technical precision of honing angles, learn to identify which cutting boards are “blade-killers,” and discover why the dishwasher is the quickest path to a dull edge. This isn’t a class on how to sharpen— it’s a masterclass on how to ensure you never have to work with a dull knife again. Gain the confidence to maintain your tools and protect your culinary investment for years to come. Each participant receives a premium ceramic honing rod and personalized instruction on its use, plus professional sharpening of your favorite knife during the workshop. Experience the immediate difference of cooking with a perfectly sharpened blade and maintain that edge with your new skills and tools.

NOTE: Please bring your favorite knife (maximum 10-inch blade) for professional sharpening during the class.