Knife Skills @ Brooklyn Kitchen

Since I eat a lot of fruits and vegetables, I do a lot of cutting and chopping. I had no idea how to use a knife properly - I would just try to get the job done. However, I was never very good at it. In fact, when I was married, my ex husband was too terrified to watch me use a knife because I held everything very awkwardly. It just looked like an accident waiting to happen.

Over the years, I barely improved, and always wanted to be better. I wished I knew the proper techniques - the best way to cut something based on what it was, and with a little more speed.

And just like the magical fairy tale my life is, I received an email one day telling me about a Knife Skills class that was coming soon to a store near me!

If you are lucky enough to live in the Greenpoint/Williamsburg section of Brooklyn, you hopefully know of a great little store called Brooklyn Kitchen on Lorimer (@ Skillman). I have shopped here a number of times. In fact, this is where I bought my cast iron pans (amongst other things). They have great kitchen stuff, including some vintage. The staff is helpful if you need them, but will leave you alone if you don't. And everything is displayed beautifully and neatly. Here it is from the outside:

This is the only shot I have from inside their store. I love this old basket display. When I saw it, I immediately thought of Woolworth's. I think it may be from there-

As much of a treat as it is to shop there, you may not realize that they hold classes! I didn't know either until I signed up for their e-letter. And when I saw the Knife Skills class that was being taught by NYC Chef Brendan McDermott, I immediately signed up. (Also worth noting, if you attend a class, you get 10% off any purchase the night of the class.)

The class description goes:

KNIFE SKILLS
Chef Brendan McDermott explains the finer points of knife use, care, and SAFETY!
This hands-on class for up to 8 people will help students gain comfort and keep fingers!
BYOK (Bring Your Own Knife)
We have the Knife Skills Class every WEEK nowadays, so there's always one around the corner.

I attended the class last week and got *so* much out of it. Chef Brendan was very personable, young, and not that it matters - but he had tattoos and was attractive. Being in and around kitchens for 20+ years, he obviously also knows a great deal about food and cooking. He was good enough to rattle off great, simple, all natural recipes as the class went on. In an hour and a half, I learned more than I ever expected. I am not going to give away the secrets, but I will tell you what we covered:

• How to take care of your knife
• What knives you should own and which should be used for what job
• How to hone your knife (as opposed to sharpening)
• The proper way to stand in front of your cutting board and placement of your arms
  
• The difference between cutting boards and how to take care of your cutting board
• A trick to keeping your cutting board secure (so it doesn't move around the countertop)
• How to properly hold the knife in your dominant hand *and* the safe placement of your non-dominant hand and fingers
  
• How to SLICE (this was probably the best thing I learned)
• Tricks for chopping an onion or garlic (one of the coolest things I've ever seen)
• How to prevent watery eyes when cutting an onion
• That consistent sized pieces distribute flavor more evenly
• How to make a stock (I didn't even know what stock was)
• The best way to cut beefsteak tomatoes, bell peppers, watermelon and citrus
• How to Julienne (here is a photo of the carrot I cut and Julienned, and then diced)
  

I learned way more than I expected and I couldn't wait to get home that night so I could make sure I retained it. I made one of my throw together Mexican burrito things with lots of fun chopping and slicing - red and white onion, red pepper, corn, black beans and spinach sauteed with a little garlic and oil. Then I threw the mixture in a flour tortilla with some vegan sour cream, salt, fresh cilantro and Tabasco. This is one of my favorite (and often served) dinners. Now, it might be all in my head, but I swear my dinner that night was tastier. I am giving credit to my 'better cut' onions, properly sliced spinach and consistently sized ingredients.

After that success, the following day, I rode my bike over to Whole Foods in Union Square. The second I gazed upon their truly beautiful produce section, all I could think of was how I would cut everything. I bought as much as I could carry over my shoulder while riding my bike - loading up my canvas bag with fruits and veggies and bringing them back to Brooklyn - eager to slice & dice. :)

If you have any interest and can attend this class at Brooklyn Kitchen, I highly recommend it. It is probably the best 30 dollars I have spent this year. The website says they offer them weekly but I currently do not see them listed on this page. That means they are sold out, but I am sure they will offer new dates soon, so sign up for their newsletter.

Of course if you are not in Brooklyn, and do a lot of chopping and cutting - a similar class like this will save you time, stress and hopefully your fingers. See if anything is offered in your area.

Happy, healthful eating and safe chopping!