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Knife Skills

Boost your knife handling competence and confidence by learning how to use them safely and effectively. In class we will focus on how to hold a chef’s knife and practice basic cuts on various vegetables and fruits used in everyday cooking. In addition we will discuss different types/styles of knives and their uses, how to keep them sharp, the best cutting surfaces and how to choose the best knife(s) for your needs.

Using the results of our work we will prepare a Tuscan vegetable soup, basic vegetable stock, caramelized onions and apples for dipping in caramel sauce. Feel free to bring your own knife (8-inch chef’s knife recommended) or use one of ours.

Hands-on & tasting led by Mary Beth Einerson.