Knife Skills Workshop

image courtesy opyh

Taught by emily

Emily is the owner/instructor of The Wooden Spoonful, where she teaches classes on eating well by using simple techniques and natural, organic ingredients. She also battles her deep love for cookies, daily, while working in a bakery. And, although she started cooking behind her parents' backs at the age of seven, the Culinary School at New York Institute of Technology says she is pretty okay at that cooking stuff.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

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It is safe to say that the knife may be the most important tool in the kitchen. Learning to use one's knife properly, the most important skill.

By employing a variety of techniques and using lots of vegetables as guinea pigs we will not only learn to discern the difference between chop, dice and mince but also conquer such some more fancy pants cuts such as paysanne, brunoise and chiffonade.

Perhaps most importantly, we'll cover proper knife handling, safety techniques and how to really sharpen your knives (with a little tool that will only cost a few bucks at the hardware store).

We will provide cutting boards and potatoes, onions and carrots, but please bring an 8 inch chef's knife, or equivalent for this class.

THERE ARE TWO DIFFERENT SESSIONS FOR THIS CLASS. You only go to one of them! After you've signed up, drop us an email at letting us know which session you prefer.

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