Super User Omeka MetsExport Plugin The software used to generate this document is called Omeka MetsExport, which operates as a plugin for Omeka. Documentation can be found at http://github/MetsExport/ Knive Sharpening The Western Isles have a rich source of croft reared meat from sheep and cattle. Local venison is also available as are supplies of fesh fish and shellfish form the sea. Guga (young gannet) is a speciality of Ness, as is black pudding (made from lambs blodd rather than pigs blood). Many local chefs are now focusing on using local produce in their menus. However, the cultural practice this data collection is focusing on links to one of the fundamental tools used by chefs – Knives. These need to be sharpened and different chefs have different methods of doing so. Paul sharpens his own knives using a 'wet and dry' technique that he was taught by a travelling knive sharpener when he was training at the beginning of his career. This service no - longer exists but the practice of knive sharpening is fundamental to maintaining tools. iain English Intangible 573 Cutlers (Knife Makers) 19/08/2025 13/10/2025 Simmons, A. (2016 ). The Knife and the Sharpener . Gastronomica , 92-94. Symons, M. (2002). Cutting Up Cultures . Sociology Lens , 431-450. Symons, M. (2018). Sharp: The Definitive iNtrodcution to Knives, Sharpening and Cutting. San Francisco: Chronicle Books LLC. BBC. (2024, July 4). Married 'mesters' crafting knives in the shed. Retrieved from BBC News South Yorkshire : https://www.bbc.co.uk/news/articles/c3gvxzekqzgo x x current,58.4733720257218,-6.283909406745984; Different properties of metel blades - steel / stainless steel. The different angles required and the techniques required to achieve them. The different process that can be used: Leather strop / wet and dry / grinder. Paul uses the 'Wet Stone' process. To sharpen his knives takes about 2.5 hours. Starting withthe coursest grain stone and finishing with the smoothest. Chefs need to work with sharp knives and if a service is not provided for them they take on the role of the practice. Paul refelcted that he has only had four 'every day' knives in his career of 35 years. He has just bought a new knife and after 8 months is still getting used to it. In the mid 20th century it was common practice for knife sharpners to be present as street vendors with grinding wheels. Alternativley some vendors would go door to door offering to sharpen knives. However, as mass production of stainless steel knives increased,, the demand for knife sharpeners decreased. The craft practice behind sharpening knives is however still very much used within the cullinary world, with different types of knives/blades requiring different methods of sharpening. Heritage Crafts; Sheffield Museums. https://www.craftcourses.com/ (associated with Heritage Crafts) is the foundation web page where Tom Banks advertises his tool sharpening course. Change in knife production methods and materials used, has reduced the demand for knive sharpeners Change in knife production methods and materials used, has reduced the demand for knive sharpeners BUT Chefs and other tool users still require sharp knives and tools. The craft practcie has become internalised with separate disciplines. Ness is within the community owned, Galson Estate, consisting of 56,000 acres of coast, agricultural land and moor in the North West of the Isle of Lewis in the Outer Hebrides of Scotland. The estate comprises of 22 villages running from Upper Barvas to Port of Ness with a population of nearly 2,000 people. The estate passed into community ownership on 12 January 2007, to be managed on their behalf by Urras Oighreachd Ghabhsainn (https://www.galsontrust.com) The area is rural, with a strong cultural heritage centered around the gaelic language, traditional music and crofting https://www.crofting.scotland.gov.uk. Knives (AAS_AR_12) and Wet and Dry Stones (AAS_AR_13). No Yes. If knives are purchased with the intention of retaining their quality and looking after them then the purchase is far more sustainable than repeatedly replacing the knife with a new purchase. However, knives to chefs are their main tool and so they uderstand the significance of the investment in purchasing ones of high quality. Mainstream consumers do not always recognise this. The practice contributes to chefs being able to maintain their equipment which is more economically viable for them. For craft practtioners such as Tom Banks, the process of teaching people how to sharpen blades provides a diversification of income. stable 1184 Ness, Isle of Lewis, Outer Hebrides AAS_CP_04 Insufficient renumeration Industrial production,Use of modern materials Diminishing participation,Reduced practice Loss of knowledge,Loss of cultural significance Responsible Consumption and Production The traditional 'knife sharpener' trade does not exist as it once did. The role, in the case of chefs is now practised by them. Alternatively, postal services for knive sharpening do exist: https://knifesharp.co.uk or https://bladeandbutler.co.uk/home Peer to peer learning for Chefs is one approach. It is not something that is necessarily taught within higher education environments for chefs and street vendor services / door to door services no longer exist in the UK. (or are very rare). Short courses in tool sharpening skills are available at some UK locations: https://sharpening-training.co.uk/about-us/ and Tom Banks, a Craft Practtioner in Aviemore, in the Cairngorms (Scotland) offers short courses in tool and knive sharpening: https://www.craftcourses.com/courses/tool-sharpening-workshop. Cutlers (Knife Makers) (BBC 2024) Cutlery and tableware making Netty Sopata University of St Andrews TEXT