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HOME > CULINARY ARTS > KNIFE SKILLS CLASSES

Sharpen Up Your Knife Skills™

Our Sharpen Up Your Knife Skills™ class is designed for all levels of expertise, from novice through professional instructor-taking a progressive approach to the development of knife skills through demonstration, hands-on practice and reference materials.

 

Over the years, we have done our best to help students develop their knife skills in the limited time they are with us. They see short demonstrations in FUNdamentals and in Essentials they practice their skills in all hands-on classes. Nevertheless, many students stay in on their lunch hours for additional practice time and still request more intensive knife skills classes.

 

Prerequisite: None

 

Good knife skills are the foundation of culinary art. The textures created influence not only the appearance of food but also the flavor and mouthfeel. That is why we created Sharpen Up Your Knife Skills for all levels of expertise, from novice through professional instructor—taking a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice.

 

Even if you don’t aspire to be a professional chef, this is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation. We provide premium Mac Santoku style knives to use during the course. The required text is not included. For those who intend to purchase knives, they will be available at the Living Light Marketplace.

 

In this class you will learn:

  • Evaluating knives: which knives for which task
  • Anatomy of a knife
  • Knife safety
  • Ergonomics: proper body positioning
  • Proper way to grip a knife
  • Using the rocking motion when slicing
  • Perfectly portioned cuts: Batonnette, Julienne, Fine Julienne, Dice (medium, small, micro), Paysane, Rondelle-styles Lozenge/Diamond Cut
  • Slice, julienne, dice onions
  • Cut, seed, and julienne bell peppers
  • Fillet and veneer: fillet bell pepper to remove skin, continuous peel apples and tomatoes, make tomato roses, shave thin sheets of cucumber
  • Cut fruits like mangoes, pineapple, coconuts, apples, pears, avocados, section citrus fruits and zest the skin
  • Garnishes: green onion flowers and ferns, pepper jacks, radish mushroom, red onion chrysanthemum, open coconut and remove flesh using a rubber spatula
  • Knife care—keeping your knives sharp and storing them properly

 

When: 9:00 am–6:00 pm (no host lunch 1–2 pm)
Tuition: $325
Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost)
No special equipment required.
No meal service.

 

Class Schedule and Tuition

Please refer to our schedule of raw foods classes and workshops.

 

Class Location

Living Light Center, Fort Bragg, CA.

 

Register Today!