Join Matt Card, Milk Street's Food Editor and resident knife nerd, for a deep dive into choosing, using and caring for all types of knives.
DurationAre you wondering which knife to use when, how - and how often - to sharpen your knives, or the difference between a slice and a chop? Do you find yourself wrestling with awkward butternut squashes or struggling to julienne?
Bring all of your questions to this hourlong live stream demonstration and Q&A all about choosing, using, and taking proper care of knives, from nimble petty knives to chunky Chinese cleavers. No question is too easy or too hard for Matthew Card, Milk Street's Food Editor and resident knife fanatic.
Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the *new* home cooking.
Our Knife Skills series takes an in depth look at knife cuts, techniques and care tips to sharpen your confidence and abilities! This is a technique based class that will produce a tasty dish to enjoy at the end of class.
Come learn the essentials of how to bone a chicken, cut meat, and filet fish. We will also cover basic use of different knives and classic vegetable cuts, as well as hot to sharpen knives.
In this class we will learn the basics, we will also learn how to prepare 3, simple, weeknight dishes, using no more than 6 ingredients each.
How are those quarantine knife skills? Do you know the best way to hone and sharpen your knife? What is the best knife to use? How about what surface to cut on? Let’s get your knifing game tight, AND make a super-delicious dish while we’re at it. Get those Skillz looking life a Pro-Chef!
One of the most essential tools every Chef or home cook needs is a good knife. Are you utilizing your knives to their full potential? With the aid and instruction of our Chefs, the Knife Skills Workshop will teach these skills and how put them to practice kicking your cooking up a notch.Â
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