Know Your Knives: A Cutting Edge Class with 'Edge Doctor' Chef Gary Hild
Demonstration Class | Nibbles & $25 Coupon
Mon 11/7/22 6:30-8:30 p.m.
Join us for a class where you’ll get to know about knives for the home cook. This introductory class is perfect for the novice cook or anyone who’s interested in sharpening their culinary game in the home kitchen. We'll greet you with a glass of wine or beer and a personal charcuterie board, then you can settle in as one of our longtime CCKC instructors Chef Gary Hild will get right to the point (get it?) as he lays some razor-sharp expert knowledge on you.
Knowing and understanding knife basics is the most important skill to hone for any chef or home cook. You'll learn about the fundamentals of a great knife, knife types, how to determine the best knife for the right dish, how to maintain, sharpen and store your knives, basic knife cuts and more. And oh, by the way, Chef will share some expert tips about how to build a charcuterie board as well.
This is a demonstration class so be sure to bring your questions to be answered by an experienced professional chef who knows his knives.
- $25 of your class fee may be used toward the purchase of knives or knife products in our retail store on the evening of the class.
- We encourage you to bring your knives so you can learn about them as Chef demonstrates, however, this is not a hands-on course. As time permits, consultations on your particular knives will be available.
- We sharpen knives so feel free to bring knives for sharpening. If possible, we may be able to sharpen some before, during and after class. However, if we aren't able to get your knives sharpened before you leave, they are usually ready for pickup in about 48 hours or less. (sharpening fees: $5 per knife & $10 for knives with blade length of 10-inch.)
NOTE: Please be aware that all cancellations must be received prior to 72 hours before the start time of your class. For more information, and to view all class-related policies, including cancellation, masks, and safety-related measures, please click here.
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