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Learn simple and proven knife sharpening techniques from a specialist

Why You Should Learn Sharpening

Even expensive knives made of quality steel for high edge retention go dull in a matter of months. Before purchasing quality knives, Hazuki Knife recommends learning how to sharpen because it just makes so much sense for many people: it is cheaper over the long run to sharpen by yourself and you get the satisfaction of being able to do that.

Looks like a difficult thing to do? Takes a lot of practice to be able to sharpen? Don’t be intimidated because it is actually more to do with knowledge than skills to start with. You will gain the fundamental knowledge, know common misbeliefs, learn a simple and proven technique that works with almost anyone. You will be able to sharpen from the day.


Class Description:

This three-and-a-half-hour class aims to equip students with the theoretical knowledge and practical skills to produce excellent results at the sharpening bench. The first one-and-a-half hours covers theory and the remaining time teaches you practical skills with a short break in between. Half an hour is available for questions and discussion.

Workshop takeaways:

  • You will be able to sharpen knives to make an edge from very dull to very sharp.
  • You will also be able to touch up knives to make an edge from just dull to very sharp in a minute or two.
  • You will save days and weeks of scratching your head by understanding pitfalls and typical problems.
  • You will save hundreds of dollars on trialling waterstones by understanding the types of waterstones you need.

The class includes, but is not limited to:

  • Different methods of sharpening and the pros and cons of each.
  • Basic knowledge of kitchen knives including understanding knife profile, construction and edge geometry, differentiating hard and tough steel knives and understanding types of steel and their properties associated with sharpening difficulties.
  • Basic knowledge of knife sharpening including understanding objectives of sharpening, understanding sharpness, types of cutting edges, and cutting mechanisms, understanding types of waterstones and choosing sharpening grits depending on what you would be cutting often.
  • Practical skills like assessing your knife and the work required to bring it to a keen edge, flattening waterstones, a technique for removing defects like chips and a broken tip, a technique to determine sharpening angles, a technique to maintain a consistent angle while sharpening, sharpening technique to bring the edge from very dull to very sharp, stropping/deburring technique, and touch-up technique to bring the edge from just dull to very sharp (daily to monthly sharpening)

Please note:
This class is for sharpening double bevel knives like the majority of knives people have.

Knowledge required:

Beginner-friendly. Perfect for any foodie enthusiast and for chefs who are just starting out or have not been properly taught by a knife specialist.

What you'll get
  • You will be given viewing access to our class presentation slides and practical skill video after the class for your refresher.
What to bring
  • Please arrive 10 minutes before the class starts.
  • You can sharpen our practice knives or your own kitchen knives. You are welcome to bring your own knives to sharpen. Please bring your knives in an appropriate material such as a tea towel, knife case, roll, or bag. We also have practice knives if you do not wish to bring your own.
  • Please wear closed-in shoes.


  • Hazuki Workshop in Leonay, NSW
    62 Leonay Parade, Leonay

  • Provider Store in Surry Hills, NSW
    7-9 Flinders Street, Surry Hills, NSW
    Please note: This is their studio location (not their shop)