Knife Skills:

Kitchen Knives and Their Use

Knife skills are fundamental to one’s ability to cook well and enjoy the process. In this skill-building class we will go over the key principles of using knives, including how to hold a knife correctly, different knife grips and their function, and different chopping techniques and types of cuts in application to various ingredients. We will practice both the chopping techniques and, of course, the famous “claw grip” with a variety of commonly used ingredients, from vegetables to meats and herbs.

In addition, we will go over different types of knives (both in terms of their materials and their shapes), how to maintain their sharpness at home, and also what to look for when shopping for new knives. You will learn the relevant vocabulary and receive information for how to care for your knives to ensure they serve you well.

Finally, we will instruct you how to sharpen your Japanese or German knife.

This in-person class is 2 hrs (including the sharpening session), hands-on, and limited to 5 people. Bring your favorite chef’s knife to the class!