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.
Designed for the ultimate culinary enthusiast, this unique chef-driven, chef-inspired series goes beyond the basics to teach you the foundational knowledge and techniques taught in professional culinary programs.
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.
Learn to slice n’ dice in this hands-on class guaranteed to sharpen your culinary skills. This is the perfect class for beginners and seasoned home cooks alike – there’s something new for everybody to learn.
Learn to hold and properly cut with your knife. Then practice different cuts of herbs and vegetables as you make a delicious meal. The chef will demonstrate how to sharpen and hone your knives so that you keep them sharp and ready to use in your home kitchen.
Knowing how to use knives skillfully is the foundation of all cooking, and doesn't have to be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder.
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