Fundador de Suba Knives y especialista en afilado tradicional japonés, Copenhague, Dinamarca.
Course Content
Course Content
1. Presentation of the course
Free
2. Introduction to the world of knives
Free
3. Knife anatomy and types
4. Safe and effective knives handling
5. Knife sharpening and maintenance
6. To conclude
About this Course
Technique, precision, and safety in the use of kitchen knives
This course provides an in-depth view of the world of kitchen knives, an essential tool in any gastronomic setting. Through a clear and structured approach, it covers technical, practical, and historical aspects that allow for improving the quality of culinary work from the ground up.
Throughout the lessons, you will explore knife types, materials, blade structures, surfaces, sharpening techniques, and maintenance practices. It also includes key considerations around ergonomics, posture, selection, and care—all aimed at ensuring an efficient, safe, and professional cut.
By the end of this online course, you will be able to:
- Identify knives based on type, shape, edge, and function
- Choose the right tool depending on the task and user
- Apply cutting techniques with greater precision and control
- Carry out proper maintenance to extend the knife’s lifespan
- Evaluate materials and finishes and understand how they influence the final result
What's included?
- 45 min HD videos
- 13 lessons
- Complementary material
- 4 Quizzes
- Certificate
- Español, Italiano, English (VO), Français, Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Meet your Instructor
Founder, Suba Knives, specializing in traditional Japanese sharpening (Copenhagen, Denmark)
Danish chef and master knife maker trained in Japan, blending tradition and precision from his Suba Knives workshop in Copenhagen.
Precision, safety, and conscious use of cutting tools
What you'll learn
- Classification of knives: from gyuto to petty, categorized by edge, design, and use
- Materials and construction: types of steel, layering, resistance properties, and sharpening ability
- Sharpening with whetstone: manual technique to keep blades in optimal condition
- Precise cutting: methods such as push cutting, rocking, and straight motion to avoid mistakes
- Ergonomics and posture: adapting the knife to your body for prolonged, strain-free use
- Preservation and storage: cleaning, blade protection, and safety measures
In this course, in addition you will also learn various culinary techniques that will serve you in many situations.
The techniques you will learn include:
- Sharpening with a whetstone
- Assessing blade sharpness
- Push and rocking cut techniques
- Ergonomic handling of kitchen tools
- Differentiation between single and double bevels
- Cleaning, maintaining, and storing knives
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Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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What's included?
- 45 min HD videos
- 13 lessons
- Complementary material
- 4 Quizzes
- Certificate
Available languages
- Español, Italiano, English (VO), Français, Deutsch, Português
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
- Beginner
Ratings and Reviews
4.6
Avg. Rating
2416 Ratings
5
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51
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14
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7
1
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Mark Lee
Cutting skills
Two points: First, I thought that the course would also cover cutting skills---types of cutting techniques...didn't get that. Second, it would have been helpful if the instructor had used more common names for the various types of knives instead of focusing on the Japanese terms.
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