Introduction to Japanese Whetstone Sharpening

About the Event

Follow along with your own chef knife and stones or watch and get some tips on how to start sharpening with Japanese whetstones. If you would like to follow along have pre-soaked medium and fine grit stones (800 to 1200 for medium, 3000 to 8000 grit for fine) a chef knife that isn’t too beat up, and a workstation at counter height that you can stand at and work comfortably. If you would like to watch and get some tips bring a notebook and pencil. Principles and technique that Josh will cover are applicable to either Japanese or non-Japanese knives. All ticket proceeds benefit Food Shift, a nonprofit focused on rescuing surplus food that would otherwise waste away in landfills and utilize it to fuel our social enterprise kitchen

About Food Shift 

Food Shift recovers and revitalizes surplus and imperfect food. Working its culinary and human magic in The Food Shift Kitchen,  Food Shift creates delicious meals for their catering and food donation programs, simultaneously imparting culinary skills and job-training to our kitchen apprentices. They strive to maximize nutritious food prepared and distributed to food insecure communities, and to support individuals with limited resources to achieve economic security through job training and employment.

About Bernal Cutlery & Josh Donald 

Josh and his wife Kelly own Bernal Cutlery in San Francisco, and have been sharpening professionally with Japanese whetstones since 2005. Josh has been teaching sharpening to professional and home cooks since 2008 and believes that sharpening is a worthwhile pursuit for those that think it would be even moderately enjoyable.

Disclosures

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