Culinary knife skills and maintenance
Skills covered
Prerequisites
No prior experience required
What to bring
Sharpening: dull knife with 3-5" carbon steel blade. Culinary: 8" chef's knife, honing steel, vegetable peeler, cutting board, freezer bags, permanent marker, disposable gloves, sanitizing wipes, paper towels, 1 carrot, 2 celery stalks, 3 russet potatoes, 2 apples, 1 cabbage, 1 bell pepper, 1 onion, 1 head garlic (washed)
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