Comments on: Essential Knife Skills @ Sur La Table

By: rachelle

rachelle — Thu, 09 Nov 2006 22:18:23 +0000

you can go to the website too - Sur La Table

By: Crissy

Crissy — Thu, 09 Nov 2006 21:14:35 +0000

That’s very cool. I’m so jealous! I’ll need to stop by this place next time we’re in town.

By: rachelle

rachelle — Mon, 06 Nov 2006 04:38:40 +0000

it’s on the site I link to – $65 and it lasts about 2 1/2 hours.. although I was there longer. Everything is provided – knives and vegetables/fruits.. they let you take the food home if you want.. i put all my chopped veggies in a huge ziploc and I made a really good soup today.. so you can think of it as getting free dinner too! And then you get the free knife sharpening too, which is usually $1/inch, i think.

By: JP

JP — Mon, 06 Nov 2006 03:47:07 +0000

How much does the class cost?

By: rachelle

rachelle — Sun, 05 Nov 2006 23:42:32 +0000

About the steels – he said that microscopically the knife blade comes to a point and then there’s a filament that goes out from there and that keeps it seaming sharp. He uses a steel before every cooking project, but really all it does is keep that filament in shape – it folds over when you use the knife. so, he uses the steel every time then if he goes and cuts and it skips or seems dull then he uses the sharpener. Which sharpener you get depends on what knife you had.. he showed us a Wusthoff, but I had to get one made just for Asian knives because the angle is different. He cooks every day and says he uses the steel every day and then sharpens about ever 2 weeks. Also, he said if you get that whetstone thing that you’re likely to do more damage to your knife than good. .. bc it doesnt guide your knife at an angle or anything, it’s just like a brick.. (i hope i got all that right!)

By: James

James — Sun, 05 Nov 2006 23:06:03 +0000

What did he say about sharpening? I’ve heard that steels are worthless, and then again, I’ve heard that steels are all you need (but only if you know what you’re doing).