|Food & Cooking|
Become faster and more accurate with your knife work, and create dishes that cook evenly and look truly professional. Guided by chef Brendan McDermott, you’ll explore proper hand placement and the four fundamental cuts. Learn to dice, mince and julienne a range of produce. Find out how to chop herbs without bruising them or losing flavor, and never again cry when cutting an onion. Uncover Brendan’s favorite shortcuts for working with butternut squash, pineapple, chiles, citrus and more. Discover the four knives every chef needs in their kitchen, and finish the course with a lesson on honing and sharpening your knives at home!
Overview on how to use your FREE mini class.
Meet your instructor, Brendan McDermott, as he leads a discussion on his recommendations for the four must-have knives for every home cook.
Brendan shows you the best way to hold your knife to maximize safety and efficiency while minimizing body fatigue as he demonstrates the four main cutting techniques: low, high, horizontal and pull.
Master the paring knife as you learn to easily core a jalapeño, tomato or cauliflower and zest an orange then learn how to cut down butternut squash and pineapple as you tackle a variety of fruits, vegetables and herbs.
A sharp blade is paramount to safe and easy slicing. Learn the science behind honing and the proper technique for using a honing rod or a sharpening stone.
"Wow. Totally astounded by the course content and the teacher's clarity. I had never heard of the low and high cuts. Loved the pepper coring approach and the avocado pit trick. I've taken a two knife skills classes in person and this one was a great addition, and possibly the best."