Knive Sharpening
| Knive Sharpening | |
|---|---|
| Language | English |
| Contact | iain |
| Size | x x |
| Type | Intangible |
| Omeka | Link |
| Talk Page | Link |
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.