Today we started day 2 of the new class talking about knives.  I’ve changed it up in the last couple of terms from the past, ever since I saw Alton Brown’s Youtube video on how to sharpen a knife.  He states, emphatically, never, ever to sharpen your own knife, that even professionals don’t.  Well, last term we decided to take an opposite approach and emphatically convicned our students that you are not a true professional, a true craftsman until you’ve sharpened your knife to a razor’s edge with your own hands on a stone.  If the Japanese and European chefs can do this, why can’t we.

The results proved quite successful.  We had the best class I’ve ever taught produce professional standard cuts - at least at the industry starting level.  This term I am focused on improving the results even further, and I am convicned that the sooner I get all of the students to properly and professionally sharpen their knife with their own hands, the sooner that pride will empower them to do magic with their most important tool.

I hope craftsmanship comes back with a vengeance in our field, as it has slipped in favour of style and glory.  One thing I do know, the good ones that survive, that remain, that keep doing it with passion and commitment, know their craft and know how to get better.

Tony Minichiello, Culinary Instructor