In the last 10 years, I have seen several thousand kitchen knives that are used in private homes. Many of these knives are not quite as sharp as they should be for you to get the full enjoyment.
I can give an example.
If you imagine that you have prepared a roast in the oven. The roast has now been sitting in your kitchen counter for 20 minutes to rest.
In the meantime, you have found your best knife to cut the meat. With the knife you cut the roast into slices, but it is not that easy. The knife you have used is not quite as sharp as when you bought it.
When you have finished, you look at the slices and see that some of the slices are a little uneven and that the meat has also pulled a little. Most people do not think about it, because the roast is enjoyed with side dishes and a delicious sauce.
In Japanese cuisine, it is very important to use a very sharp knife. It is very important that the functionality of the kitchen utensils is as good as possible, as this affects the quality of the food.
The picture shows a tuna steak, which has an even and smooth surface due to the sharpness of the knife.
On the Sushi course for beginners, you learn step by step how to make tasty sushi with kitchen tools that are already in your kitchen.
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.