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Thread: Knife skill class

  1. #1

    Knife skill class

    Knife skill class - waste of money or not? I am 30 min away from NYC. Will travel.

    M


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  2. #2
    Senior Member ThEoRy's Avatar
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    Depends. How much is it and what do they teach you? I say experience is the best teacher but you may pick up a few tips.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #3
    I think a lot of people could benefit from a knife skills class when switching disciplines, most notably, from dull knives to sharp knives. It's a different skill set--I've seen cooks that can do things with dull knives I couldn't do without a LOT of practice, and while I still 100% advocate really sharp knives, it's a different set of skills because the pressure required is totally different, among other things.

    If you already have had sharp knives for a while, you will learn nothing you can't get from some youtube videos. Nobody's going to stand behind you and work you like a puppet like they do in sexy Golfing lessons.

  4. #4
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    El Pescador's Avatar
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    Stay away from classicly trained chefs. They tend to teach skills that favor using a European profile knife.

    Pesky

  5. #5
    I guess, I will have to invite some people over.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  6. #6
    Senior Member EdipisReks's Avatar
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    who is teaching it?

  7. #7
    Quote Originally Posted by Marko Tsourkan View Post
    I guess, I will have to invite some people over.
    Much better idea.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #8
    Senior Member
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    What do you know now and what do you want to learn?

  9. #9
    Quote Originally Posted by AnxiousCowboy View Post
    What do you know now and what do you want to learn?
    I know little, though I cook and use knives regularly. I would like to know what is the proper way to cut things, i.e. vegetables, meats, fish, poultry, etc.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  10. #10
    I think there's a ton you can learn by watching YouTube videos. That's at least what a lot of people have recommended to me when I've asked similar questions. I can't see a reason for a cutting class unless you're looking for very specific techniques (e.g. European or Japanese decorative vegetable carving, cutting sashimi, etc.). Other than those special techniques, cutting cubes, batonets, triangles, etc. is all the same, right? I don't really have a lot of experience (I'm a home cook), though, so I might be wrong.

    Just read your post about fish and poultry. I've been curious about a similar thing. I wonder if I should just watch itasan a lot or if there's a good place to learn techniques for using a Deba to break down fish. I'm thinking I'll have to go with itasan, but I'm not sure.

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