Knife Skills: Cut With Confidence
Schedule
Tue Feb 24 2026 at 05:00 pm to 08:00 pm
UTC-05:00Location
150 N Martinwood Road Ste 402, Knoxville, TN, United States, Tennessee 37923 | Knoxville, TN
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🍴 Knife Skills: Cut With ConfidenceIncludes: Student whetstone to take home and a meal prepared using the items cut in class
1. Welcome & Safety
Proper workspace setup
Safe knife handling rules
Grip basics to avoid fatigue and injury
Cutting board stabilization
2. Knife Anatomy & Types
Participants learn:
Parts of a knife (tang, spine, bolster, heel, etc.)
Differences between chef’s knife, santoku, paring knife, serrated knife
When to use each knife
How sharpness affects precision and safety
3. The Proper Grip
Hands-on practice with:
Pinch grip (thumb + index finger on blade)
Three-finger handle support
Guiding hand “claw technique”
Controlled rocking and chopping motions
4. Foundational Cuts
Students rotate through stations practicing common cuts:
Vegetables:
Julienne
Batonnet
Brunoise
Dice (small, medium, large)
Chiffonade (herbs)
Onions:
Classic French onion dice
Mince without crushing
Garlic:
Slicing, fine mincing, and paste
Instructor checks hand positions and movement efficiency.
5. Sharpening Workshop
How to sharpen a knife properly
How to use a honing rod
Each student receives a take-home whetstone kit.
Whetstone Setup
Oil 1000/6000 grit stone for 10–15 minutes
Place stone on non-slip base or towel
Sharpening Technique
1) Establish the Angle
Ideal angle: 12–15° for Japanese knives, 15–20° for Western knives
Use provided angle guide or “coin method” demo
2) Sharpening on 1000 Grit (Primary Sharpening)
Maintain angle consistently
Sweep blade from heel to tip in smooth arcs
Repeat each stroke 10–15 times per side
Feel for a burr forming along the blade’s edge
3) Polishing on 6000 Grit
Light-pressure passes
Refine burr and make slicing smoother
Demonstrate “edge leading” vs. “edge trailing” techniques
4) Honing vs. Sharpening
Why honing rods don’t remove metal
When to use honing (quick touch-ups)
When to sharpen (dull, slipping, or chipped blade)
5) Knife Maintenance
How to store knives safely
Why dishwashers damage blades
How often to sharpen depending on use
Wrap up and Q&A
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Where is it happening?
150 N Martinwood Road Ste 402, Knoxville, TN, United States, Tennessee 37923Event Location & Nearby Stays:
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