Kitchen Knife Skills 103 Blade Shapes • Edina

NOTE: This course is part of Vivront's Kitchen Knife Skills Series. Kitchen Knife Skills 103 Blade Shapes Never Fear An Onion Cut with a bunch of different blade shapes while building a foundation to master Garlic, shallot & onion prep. Class Overview: A hands-on exploration of how different kitchen knife shapes behave when put to the test on three essential (and often dreaded) ingredients: garlic, shallots, and onions. 8 Students, for 50 minutes + shopping after class.  Students will work with a curated set of knife styles to feel the nuance of blade geometry, weight, and motion as they relate to real prep tasks. And, you can work with the balance of the demo knives as well.  What You’ll Learn: Why you cry: The anatomy of alliums (fancy way of saying Onion) and how better technique can help How blade shapes change cutting feel and outcome: Santoku vs Gyuto vs Nakiri vs Petty How to reduce sticking, crushing, and slipping Techniques for: Microplaning or mincing garlic without a