Open to everyone. No prior experience required, just a passion for cooking and learning new skills.
3331 - Mastering the Blade: Essential Knife Skills for Every Cook
32975587
Delivery Options
In-Person
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Course Overview
This hands-on course is designed to build confidence and precision in the kitchen through the art of knife mastery. Students will begin with an introduction to the different types of knives, chef’s, paring, serrated, boning, and more and learn how to choose the right tool for each culinary task. Safety and proper handling are emphasized, including how to hold, carry, and pass knives correctly, and how to set up a safe cutting station. Participants will also gain essential maintenance knowledge, from sharpening and honing with whetstones or steels to proper cleaning and storage.
To ensure a complete learning experience, an 8 full knife sets will be provided for class use; if the class reaches full capacity, sets will be shared among students. Each participant will get plenty of hands-on practice, perfecting their technique by chopping potatoes and cornish game hens to refine consistency, speed, and precision. The class culminates in mastering fundamental cuts, dice, mince, julienne, chiffonade, batonnet, and brunoise, along with proper knife techniques for fruits, vegetables, and herbs. By the end, students will be equipped with the skills and confidence to slice, chop, and carve like a professional chef.
Knife sets and potatoes are provided. Please wear closed-toe shoes.
What You'll Learn
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Introduction to Knife Types and Their Uses
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Overview of chef’s knives, paring knives, serrated knives, boning knives, etc.
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How to choose the right knife for different culinary tasks.
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Knife Safety and Proper Handling Techniques
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How to hold, carry, and pass a knife safely.
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Best practices for setting up a safe cutting station.
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Sharpening, Honing, and Knife Maintenance
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Difference between sharpening and honing.
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Using a whetstone, honing steel, and electric sharpener.
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Cleaning, drying, and storing knives properly.
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Fundamental Cuts and Precision Skills
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Demonstration and practice of common cuts: dice, mince, julienne, chiffonade, batonnet, brunoise.
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Emphasis on consistency and speed.
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Knife Techniques for Vegetables, Fruits, and Herbs
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Proper slicing, dicing, and chopping for various produce.
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Reducing waste and improving presentation.
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Who Should Attend
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UNM Tuition Remission
UNM Staff, Faculty, and Retirees: This class is eligible for UNM Tuition Remission under Personal Enrichment. Click here to see UNM HR's Tuition Remission policy for eligibility and tax liabilities.
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