Confidence is the key… when learning how to sharpen knives… For the students and even more importantly, for the teacher.

Mr. Spagnola, Culinary 2 teacher, said, “I’m confident because I have good students.” Students are learning how to sharpen knives the manual way with a stone that uses mineral oil to lubricate the surface the knife is sharpened on.

Keryden Koet-futch, 9^th grade, said learning how to sharpen knives made “me feel cool but I was a little nervous about cutting myself. I learned how to do it yesterday but it is a two day process.” Keryden said she had never sharpened a knife before but she will most likely sharpen her own knives in the future.

Sean Roy, 10th grade, said it wasn’t his first time sharpening a knife. “I’ve used the automatic sharpener before and I’ll probably continue using the automatic one because it’s easier.” Sean said using the manual sharpener will be “helpful for class. Sharpening knives is important because it doesn’t put as much stress on food items,” Sean said. “Using a dull knife gives you a “bigger risk of cutting yourself”.

Learning how to sharpen a knife is important for every chef because it is a vital part of the food process. Certain foods need to be sliced a certain way and some foods require specific knives and other foods won’t cut at all if the knife isn’t sharp enough. Also if the knife isn’t sharp enough, both students agreed, Sean and Keryden, that the user puts him or herself at risk.