SF Knife Skills Class: February 17, 2008

When was the last time your knife was so sharp it slid through a potato like melted butter on toast? When was the last time you bought a knife confidently? When was the last time you didn't dread making dinner because your knives were so sharp and easy to use that it was a breeze to cut and dice and julienne and peel and mince?

It's that time of year. To learn about knives and why they should always be sharp. It's time for Shuna to teach another Knife Skills Class, much to the chagrin of savoury line cooks everywhere.

Yes, here I am: a pastry chef who loves sharp knives. A whites clad person who rarely breaks down a chicken and never fillets fish and yet forces her charges to get and keep their knives sharp and in working order. I tell people which knife to use when and we make a lot of fruit and veg delicious because we're not destroying their beauty with our ineptitude and terrible tools.

My Knife Skills Class is divided into 3 sections:
1. Show and tell and answer questions about all my various knives.
2. Demonstrate fun cuts and hints for efficient knife skills.
3. You prep various fruits and veggies with my knives or you bring a knife or two you love to use or haven't the faintest idea of how to use. I give you personal instruction and everyone learns better and safer knife skills.

Wanna see what it's all about?

When?
Sunday February 17, 2008

What Time?
12 noon- 2:30 pm, give or take 10 minutes

Where?
San Francisco, Financial District {exact location disclosed to registered students only}

How Much?
$75 by Paypal, $70 by check

Paypal link is in eggbeater's lower left hand column and if you want to send me a check, send an email and request and address.

Facts about this class:

The Knife Skills Class is vegetarian. There will be no butchery of animals taught. It's a basic class for people who want to know more about how to buy, use and care for knives. It is not a knife sharpening class although I do show you how to keep your knives sharp once they are sharpened by professionals. The class maxes out at about 15 people. Please check back in here to make sure you're not paying for a class that is closed. If, for any unforeseeable reason the class needs to be canceled, you will be paid back in full minus whatever fees Paypal takes. There are no refunds. Sometimes if you can help me fill your spot, that student will pay you back. Click here to see what else I've taught, other knife skills classes and anything else you'd like to know about how and why I teach.

The permanent link for my class announcements is here. If you want to hear about my classes first, ask to be added to my private mailing list.

Many of you have asked for this class, and so here it is. If you're about to ask me if I'll be teaching it again the answer is yes, but I can't say for sure when.

See you soon?

    come one. come all. come hungry to learn!

Comments

[Megan]

Hi, Shuna- Thanks for your blog.

Question: I don't live in SF but would like to attend a class like this, taught by a professional chef. I haven't come across many where I live. How did you start teaching classes for the public? Why - what's in it for you? How can I make a case to local chefs for offering these types of classes?

[shuna fish lydon]

Megan,

You may want to contact your local culinary school or Sur La Table or just talk to chefs in your area. I love teaching but not everyone does. Good luck!

[Laura]

Awwww, my bf and I just took a class on knife skills at Kitchen on Fire in November because we couldn't wait :( Maybe you'll teach a pastry or baking class...we'd be soooo there!

[C(h)ristine]

I would LOVE to attend--but I am not going to be available this weekend. Will you be holding these classes in the future?

[shuna fish lydon]

Hello Christine,

You know every time I say I think this will be my last knife skills class, I'm wrong. So although I'll teach this again, i imagine, I can't really say when because I have no idea.

I hope you can come one day...