public workshop in ann arbor (MI) with Eien Hunter-Ishikawa
NOTE: Participants are invited to SUN 11/9 (3:00-4:30pm) in Ann Arbor (Shishimai performance and interactive workshop)
Japanese Knife Sharpening Workshop
LEARN the basics of Japanese knife sharpening on water stones with our guest artist Eien Hunter-Ishikawa. Japanese knife culture is distinct in several ways - the blade is sharper and thinner, sharpening is done on stones, and all chefs sharpen their own knives to complement their individual cutting style. With this introduction of a few techniques, everyone will be able to sharpen their own knives and feel the joy of cooking with a sharp blade. This hands-on workshop time gives participants a chance to receive personal instruction on technique and ample time to sharpen at least one knife in your collection (and gain sharper skills to handle your other knives at home!).
PARTICIPANTS: This workshop is open to all GLTC members, Steiner School community & the general public (maximum 15 people).
MATERIALS: Please bring your own kitchen knives to sharpen (may be Japanese or Western knife, avoid serrated blades) and a couple towels/rags. Eien can help you choose which knife to work on if you bring more than one. You may also bring your own sharpening stone (suggested 1000 grit whetstone) or request to borrow/purchase one from us.
COST: Our sliding scale workshop fee is $10 to $50, with option to purchase the sharpening stone for an additional $30 (we have a limited supply of the King 01096 1000/6000 Grit Deluxe Combination Stone).
REGISTRATION: Click on the sign up button below to register and pay for the 11/9 knife sharpening workshop (and optional stone purchase) on our Open Collective contribution platform.
Please contact us if you have any questions!
Japanese knives and water stones [photo from https://www.eienhunterishikawa.com/natto-time]
Delicious fresh natto! [photo from https://www.eienhunterishikawa.com/natto-time]
Eien Hunter-Ishikawa is a musician and educator based in Portland, Oregon. He is also a passionate home cook and fermentationist. Born in Japan, Eien grew up in a household with a tradition of gardening, cooking, fermenting, and fishing. He has presented workshops on Japanese knife sharpening, natto, knife skills, and vegetable fermentation in Portland, Mountain View, Denver, Chicago, Minneapolis, Los Angeles, San Diego, and Hawaii. His blog shares many of these recipes along with musician interviews and information on a variety of topics, which can be found at www.eienhunterishikawa.com.