Sushi Chef Institute

🔪 3 Tips for Better Knife Sharpening

At our school, students learn the fundamentals of knife sharpening—an essential skill for every chef.

Knife sharpening isn't just about making a knife sharp.
It's about maintaining food quality, improving safety, extending the life of your knife, and creating a consistent edge every time.

1️⃣ Keep your stone flat.
A flat stone creates a consistent edge.

2️⃣ Maintain a consistent angle.
Consistency matters more than perfection.

3️⃣ Sharpen regularly.
Regular maintenance requires less effort and keeps your knife performing at its best.

Sharpening is not simply making an edge sharper—it's shaping the edge with precision.

Understanding this is the first step toward mastering knife sharpening.

Today marked the start of a new session. After completing the necessary paperwork and receiving our textbooks, kitchen tools, and chef coats, it was finally time to begin hands-on training!

The focus of the first day was basic knife skills and an introduction to Japanese seasonings—essential foundations for anyone learning Japanese cuisine.

For our very first dish, we prepared sunomono, a refreshing cucumber and wakame seaweed salad dressed with vinegar.

It’s always exciting to see students take their first steps in the kitchen, and I’m looking forward to watching their growth and progress over the next two months. The journey is just beginning! 🍴✨