Knife Skills 101

About this class

This class covers proper grip and knife posture before moving into the four cuts used in ninety percent of home cooking: the chop, the slice, the dice, and the chiffonade. You work through a full mise en place with vegetables and herbs, learning how blade angle and pressure differ between a chef's knife and a paring knife, and you leave with a personalized knife-sharpening stone. The class ends with a sit-down meal made entirely from what the group prepped.