Comments on: Knife Skills Class 101 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: KK http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-15745 KK Wed, 29 Jul 2009 21:03:29 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-15745 Hey, I saw this discussion and just thought I'd let anyone who is interested know that there is a knife skills class in the Bay Area this August. I copied the info in below. You can register at www.compassionatecooks.com/reg Knife Skills 101 In this informative and interactive class, students will not only learn basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a cooking demonstration by our instructor, using the veggies we cut up (Vegetable Stir-Fry with Peanut Sauce). Students will learn an introduction to knife skills as well as the fundamentals for cutting various vegetables, including: . Anatomy of a Knife . What Kind of Knife Do I Need? . Proper Work Station/Best Type of Cutting Board . Storing Your Knife . Holding Your Knife . Learning “The Claw” (The Guiding Hand) . Ensuring Safety: Keeping Your Knife Sharp . Squaring Off . How to Seed and Julienne Bell Peppers . How to Dice, Half-Moon, and Slice Onions (Without Crying) . How to Peel and Mince Ginger and Garlic . How to Chiffonade Fresh Herbs . How to Julienne, Roll-Cut, Diagonal-Cut, and “Square Off” Carrots . How to Create Broccoli Florets and Discover the Tender Stalks . How to Clean, Slice, and Dice Mushrooms . How to Chop Nuts Students are welcome to bring their own knives to get our expert opinion about the efficacy (or lack thereof) of this essential kitchen tool. (For those who want to purchase the Viking chef’s knife we recommend at the end of class, a 30% discount is being offered.) LOCATION: Please note this class is in San Francisco in a location different than our regular classes: BSC Culinary @1665 Mission St. SF 94103; Visit website for directions, but register through Compassionate Cooks - NOT BSC Culinary. DATE AND TIME: Thursday, August 27th, 7:00-9:00 p.m. Space is limited, so register today! INSTRUCTOR: Rebecca Frye will be conducting this class. We anticipate offering it regularly. Register at http://www.compassionatecooks.com/reg.htm Hey,

I saw this discussion and just thought I’d let anyone who is interested know that there is a knife skills class in the Bay Area this August. I copied the info in below. You can register at http://www.compassionatecooks.com/reg

Knife Skills 101

In this informative and interactive class, students will not only learn basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a cooking demonstration by our instructor, using the veggies we cut up (Vegetable Stir-Fry with Peanut Sauce).

Students will learn an introduction to knife skills as well as the fundamentals for cutting various vegetables, including:

. Anatomy of a Knife

. What Kind of Knife Do I Need?

. Proper Work Station/Best Type of Cutting Board

. Storing Your Knife

. Holding Your Knife

. Learning “The Claw” (The Guiding Hand)

. Ensuring Safety: Keeping Your Knife Sharp

. Squaring Off

. How to Seed and Julienne Bell Peppers

. How to Dice, Half-Moon, and Slice Onions (Without Crying)

. How to Peel and Mince Ginger and Garlic

. How to Chiffonade Fresh Herbs

. How to Julienne, Roll-Cut, Diagonal-Cut, and “Square Off” Carrots

. How to Create Broccoli Florets and Discover the Tender Stalks

. How to Clean, Slice, and Dice Mushrooms

. How to Chop Nuts

Students are welcome to bring their own knives to get our expert opinion about the efficacy (or lack thereof) of this essential kitchen tool. (For those who want to purchase the Viking chef’s knife we recommend at the end of class, a 30% discount is being offered.)

LOCATION: Please note this class is in San Francisco in a location different than our regular classes: BSC Culinary @1665 Mission St. SF 94103; Visit website for directions, but register through Compassionate Cooks – NOT BSC Culinary.

DATE AND TIME: Thursday, August 27th, 7:00-9:00 p.m. Space is limited, so register today!

INSTRUCTOR: Rebecca Frye will be conducting this class. We anticipate offering it regularly.
Register at http://www.compassionatecooks.com/reg.htm

]]> By: Anonymous http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-1115 Anonymous Wed, 11 Oct 2006 21:08:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-1115 Which do you prefer: a whetstone or an <a HREF="http://www.best-in-kitchen-knives.com/knife-sharpener.htm" REL="nofollow">electric knife sharpener</a> to sharpen your favorite knives? Which do you prefer: a whetstone or an electric knife sharpener to sharpen your favorite knives?

]]> By: Anonymous http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-824 Anonymous Tue, 16 May 2006 10:40:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-824 Dear Shauna,<br/>I was in SF last week after like 6 years and now reading your blog now I wish I knew that you were giving classes and I had the chance to attend them... I decided to leave my profession and Istanbul and go to SF Culinary Institute and do the patisserie certificate program and am excited and scared.. Just wanted to say thank you for being an inspiration. Dear Shauna,
I was in SF last week after like 6 years and now reading your blog now I wish I knew that you were giving classes and I had the chance to attend them… I decided to leave my profession and Istanbul and go to SF Culinary Institute and do the patisserie certificate program and am excited and scared.. Just wanted to say thank you for being an inspiration.

]]> By: Barbara http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-823 Barbara Mon, 15 May 2006 20:39:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-823 I am really glad that I suggested to Kim on my blog to take the class--it sounds like it was a really great experience.<br/><br/>Shuna--if I am ever in the Bay Area when you are teaching, I would gladly take a class with you! You sound like a natural born teacher! I am really glad that I suggested to Kim on my blog to take the class–it sounds like it was a really great experience.

Shuna–if I am ever in the Bay Area when you are teaching, I would gladly take a class with you! You sound like a natural born teacher!

]]> By: Kim Nico http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-822 Kim Nico Mon, 15 May 2006 18:41:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-822 Shuna,<br/><br/>The knife skills class has had such a wonderful, subtle effect on our lives! Sort of like when I got married, everything was the same, yet different. I notice my husband's knife skills seem ... well, more in focus is the only way I can describe it. And we now want to peel everything! I suggested to my husband that we try peeling the cherries we got this weekend at the farmer's market. Mmm...pure cherry! <br/><br/>Your presentation was so utterly engaging, simultaneously instructive and entertaining, that I forgot where I was while you were talking. I think I almost fell out of my chair. It has inspired us even 2 weeks later, to think about the shapes we are cutting our food into -- will it matter? --No, it's getting cooked until it gives up. --Yes, yes, it will be more wonderful peeled. <br/><br/>We talked all the way home about your class (all 4 hours!) and are still talking about it. Thank you, Shuna! We are now lifelong fans and only wish we could go to Poulet for lunch. Shuna,

The knife skills class has had such a wonderful, subtle effect on our lives! Sort of like when I got married, everything was the same, yet different. I notice my husband’s knife skills seem … well, more in focus is the only way I can describe it. And we now want to peel everything! I suggested to my husband that we try peeling the cherries we got this weekend at the farmer’s market. Mmm…pure cherry!

Your presentation was so utterly engaging, simultaneously instructive and entertaining, that I forgot where I was while you were talking. I think I almost fell out of my chair. It has inspired us even 2 weeks later, to think about the shapes we are cutting our food into — will it matter? –No, it’s getting cooked until it gives up. –Yes, yes, it will be more wonderful peeled.

We talked all the way home about your class (all 4 hours!) and are still talking about it. Thank you, Shuna! We are now lifelong fans and only wish we could go to Poulet for lunch.

]]> By: cookiecrumb http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-805 cookiecrumb Wed, 10 May 2006 23:47:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-805 How cool that you had such great weather in Biggles' backyard for your class.<br/>(Your hair is growing long!!) How cool that you had such great weather in Biggles’ backyard for your class.
(Your hair is growing long!!)

]]> By: shuna fish lydon http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-802 shuna fish lydon Wed, 10 May 2006 03:37:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-802 Kat--<br/><br/>Thank you for the link! I have sent them an inquiry. Although I must say that I like for my classes to be a bit less formal as the structure that most "schools" seem to use. <br/><br/>Also I think it's a crime that many cooking schools charge so much to the students and give the chef so little of the earnings. But perhaps that's another post... Kat–

Thank you for the link! I have sent them an inquiry. Although I must say that I like for my classes to be a bit less formal as the structure that most “schools” seem to use.

Also I think it’s a crime that many cooking schools charge so much to the students and give the chef so little of the earnings. But perhaps that’s another post…

]]> By: Kung Foodie Kat http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-801 Kung Foodie Kat Tue, 09 May 2006 23:44:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-801 Hey! There's a new cooking class space in north Berkeley called Kitchen on Fire. Maybe you could teach there? http://www.kitchenonfire.com/ Hey! There’s a new cooking class space in north Berkeley called Kitchen on Fire. Maybe you could teach there? http://www.kitchenonfire.com/

]]> By: Patrick Guilfoyle http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-800 Patrick Guilfoyle Tue, 09 May 2006 06:19:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-800 Knife skills. Visions of Benihana, the Ginsu Chef impressing with cut pennies ? Fortunately, no, but with an emphasis on skilled. My wife and I took Shuna’s class this past weekend described above by none other than. Thought I would leave some impressions on what we learned for everyones else's benefit. I alas was clueless on my own knife purchases. I own lots of knives - lots of expensive superfluous knives. I could have saved myself hundreds if not thousands if only I had known what I know now. I thought that I knew just a little too much about the knife cutting craft to take a skills course. But, I thought that I would come only to support Shuna’s efforts. I was wrong. I learned so much, and in a way that was most appealing. Safety, technique, terminology, all wrapped up in an entertaining personal demonstration. I will practice in as in-to-make-perfect the “skills” that I learned in this class, and be a better cook because of it. Ya, Shuna we think that your class, you - the French Laundry all ROCK. Now we just have a better perspective on why. Knife skills. Visions of Benihana, the Ginsu Chef impressing with cut pennies ? Fortunately, no, but with an emphasis on skilled. My wife and I took Shuna’s class this past weekend described above by none other than. Thought I would leave some impressions on what we learned for everyones else’s benefit. I alas was clueless on my own knife purchases. I own lots of knives – lots of expensive superfluous knives. I could have saved myself hundreds if not thousands if only I had known what I know now. I thought that I knew just a little too much about the knife cutting craft to take a skills course. But, I thought that I would come only to support Shuna’s efforts. I was wrong. I learned so much, and in a way that was most appealing. Safety, technique, terminology, all wrapped up in an entertaining personal demonstration. I will practice in as in-to-make-perfect the “skills” that I learned in this class, and be a better cook because of it. Ya, Shuna we think that your class, you – the French Laundry all ROCK. Now we just have a better perspective on why.

]]> By: Jennifer Maiser http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/comment-page-1/#comment-798 Jennifer Maiser Mon, 08 May 2006 16:13:00 +0000 http://blogs.kqed.org/bayareabites/2006/05/08/knife-skills-class-101/#comment-798 I will have you know that I have not cut myself with my knife since that class over a year ago! Everytime I am cutting carrots now, your voice and instruction echo in my head. I will have you know that I have not cut myself with my knife since that class over a year ago! Everytime I am cutting carrots now, your voice and instruction echo in my head.

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