There are a few different kinds of “sharpening”. First, you need a nice solid edge. You get this by creating a new edge about every six months or so, with normal household use. For this you can send them out to a professional, or you can tackle the job at home with something like the Warthog Sharpener

Whew, this week has nearly gotten away from me, but I’ve been thinking about you.  How did your kitchen tool purging go?  Are you feeling lighter, and finding what you need more easily?  Are you scared?  If you can’t bear to give all those tools away just yet, put them in a box and put them somewhere way out of reach.  Anything you haven’t gone into the box to get in six months, get rid of it

On to part two – creating “stations” in your kitchen.  In a commercial and home kitchens, this happens naturally, as different jobs happen in different places.  But it can be really helpful to truly think about what actions happen in what spots, and what tools/ingredients are needed at that station.

We have a cutting station in our home kitchen – an amazing wood chopping block made for us by our friend Rob