Mastering basic knife techniques is the key to boosting your confidence in the kitchen. Join us for an evening of hands-on practice and step-by-step instruction on how to use a knife safely and efficiently. Chef Seppo will take you from mincing herbs to cutting whole chicken into manageable parts. (Each student will learn to cut up their own whole chicken.)
We’ll start by going over knife safety, discussing the variety of more common knives, the differences between them, and when you would choose to use each. Next we’ll introduce honing and sharpening, what they are, how they differ and the basic techniques.
With knife handling technique you’ll learn how to grip the neck of the knife in a manner that allows you the most control and power; how to move your knife hand, and thus wield your knife, to work more efficiently and safely; how to hold and use your guide hand properly and safely in order to support your knife hand so that it can continue to work fluidly.
You’ll also learn practical short-cuts and tips for cutting different ingredients. Know about smashing a clove of garlic with the side of a knife to remove the peel? There is a second part to that procedure, that few know of, that allows you to remove the peel quickly and almost effortlessly. Learn a tip that keeps food from crawling up the side of your knife and falling back into what you still need to chop; learn how to slice an onion and potato without having the slices adhere to the side of the blade; learn a simple approach to carrots, and all other ingredients both cylindrical and round, that will keep them from rolling while you work with them. Learn a simple technique, that you can use with just about everything you take a knife to, that will give you leverage and power, enabling you to cut and chop with more control and far less effort and muscle (definitely safer!) .
Because this is a concentrated skills class the focus is on technique and practicing the use of the knife. Many different ingredients will be covered, many of them introducing different skills or techniques, and often several different cuts for each of those ingredients. The chopped and diced ingredients will yield a bounty from which Chef Seppo will create several recipes yielding a delicious feast to indulge in at the end of class – all from the effort of your knife skills practice.
Bring whatever chef knives you use regularly, no matter how simple or sophisticated they may be. We will have plenty of extra chef knives on-hand for anyone to use.
Hands-on participation; appetizers upon arrival; a selection of local microbrews, menu-themed or Northwest wines and our signature non-alcoholic beverages; a sit-down feast including all dishes prepared in class; and printed copies of all recipes.