Hands-On Knife Skills Class

About this class

18 Reasons' knife skills class covers the fundamentals that make cooking faster and safer: proper grip, board technique, and the five core cuts used daily in professional kitchens including julienne, brunoise, chiffonade, rough chop, and breakdown of poultry. The two-hour session is taught in a fully equipped professional kitchen with all knives and ingredients provided, and the instructor spends real time with each participant at the cutting board rather than just demonstrating from the front of the room. No cooking experience is needed and the class is specifically designed for home cooks who have been using a knife for years but never learned to use it well.