Intro to Knife Skills at Kitchen on Fire

About this class

This foundational two-hour workshop covers the knife techniques every home cook needs but rarely learns formally: the pinch grip, the claw, how to break down an onion without crying, and how to slice proteins evenly so they cook at the same rate. Instructors from the Kitchen on Fire team walk through the difference between a honing rod and sharpening steel, then guide students through a series of timed drills that build muscle memory fast. By the end of the session participants will cut noticeably more efficiently than when they arrived.