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

Introduction To Kitchen Knife Sharpening On Stones
Homepage:
?https://www.udemy.com/course/introduction-to-kitchen-knife-sharpening-on-stones/