Description

Knife Sharpening and Kitchen Culinary Knife Skills Workshop – 1 Day

This is much more than “just” a class on how to sharpen a knife and use it. By the end of the day your knife will not just be a tool, it will become an extension of your hand.

The first half of the day covers styles of knives and their parts; the different types of sharpeners, hones and strops; the qualities of a good blade such as heat treatments, steels and geometries. Through a progression of simple techniques, we will learn on everything from hand stones to bench stones to improvised tools in a matter of hours. Basic sharpening kits are provided, as well as upgraded versions for an additional $20.

In the second half of the class we will learn a full range of professional knife cuts and techniques, along with how to select and maintain your cutlery and cutting boards. Using student provided ingredients, we will prepare simple fruits and vegetables as chefs would do in a professional kitchen. The recipes for using these ingredients after the class will be provided.

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WHAT YOU WILL LEARN

Sharpening

• The various types of knives and their parts
• Philosophy of Use Triad: steel, heat treatment and geometry
• The relationship between blade and edge geometries
• How to safely give and accept a knife
• The theory behind sharpening and honing
• A comparison of various sharpening and honing tools
• Proper use of a honing steel and a leather strop
• Multiple sharpening techniques for different applications
• Skills, tips and secrets for applying consistent angle, speed and pressure
• How to evaluate and test an edge

Knife Skills

• Different types of kitchen knives and their uses
• Selecting and maintaining a proper cutting board
• Knife safety
• The proper use of a honing steel
• Kitchen hygiene to prevent contamination or sickness
• Basic First Aid skills for stopping bleeding
• Safely gripping and cutting with the knife
• How to prepare fruits and vegetables for use in cooking
• Specific cuts for different types of fruits and vegetables
• Recipes for French Fries, Vegetable Soup and Sauerkraut

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WHAT TO EXPECT

This is a full day classroom experience split between lecture and hands on application. The focus is on first understanding basic principles of knife care and use, then safely applying them to your work.

Basic sharpening kits are provided, as well as upgraded versions for an additional $20.

We will not be cooking or directly eating any food that we prepare in class. Students are encouraged, however, to take their ingredients home and use them with the provided recipes. Students provide their own produce, which must be washed beforehand.

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WHO IS IT FOR

This workshop is suitable for anyone who wants to learn proper knife care and use. Home cooks, bakers, hunters, hobbyists, tradesmen and all others who use a knife or would like to become more comfortable with them. No prior experience is required.

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SCHEDULE

Sunday, 9AM – 5PM

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GEAR LIST

Sharpening portion

• A dull knife to sharpen, preferably with a 3″ to 5″ carbon steel blade. These are easier to learn on than larger or stainless steel knives. The Mora Companion or Classic models are recommended.

Culinary portion

• Sharp 8″ chefs knife
• Honing steel
• Vegetable peeler
• A clean wood or wood composite cutting board
• 6 gallon sized freezer bags
• Permanent marker
• 3 pairs of disposable gloves
• Sanitizing wipes
• Paper towels

• 1 large carrot
• 2 stalks of celery
• 3 large russet potatoes
• 2 large apples
• 1 cabbage
• 1 bell pepper
• 1 large onion
• 1 head of garlic

All produce must be washed beforehand!