1/26/19 - Fundamental Knife Skills

Class Materials 


  • Bench/Bowl Scrape - This one is simple plastic like we used in class.

  • Shelf liner - Something like this is great to keep your cutting board in place. It’s washable and reusable!

  • Ron our garden guy: Email address is Mccordre@gmail.com - He is the most knowledgeable, helpful person with all things gardens - both edible and landscaping. His company is called Feed the Soil and he also makes the bokashi for composting. If you reach out, please let him know Kristin & Carl sent you! I’m also happy to facilitate an intro if preferred.

  • Avocado Tool - You might think I am sponsored by this tool... I am sadly not.

  • Whetstone - This one is the same grit I use (400/1000), the coarser 400 grit allows for a true grinding to the edge and the finer grit does more polishing work. This one also comes with an angle guide to help you achieve the correct angle for your blade! Though, Karen, I’d love to see the one you got from Sur La Table if you can find a link!

  • Reusable Produce Bags

  • Honing Steel - An easy way to keep your knife edge trued in between sharpenings

  • Y-Peeler

  • Kitchen Shears - These are the ones I use and I love them. However, I used to have a pair that came apart and they made for easier washing. These are a great example of a pair that detach in the middle.

  • Prep Bins - Here are some of the multiple sizes I use in class. The brand name is Cambro and the number represents the size - higher number, smaller size.  (Cambro 9 pan, Cambro 6 - multiple depths, Cambro 3).

  • Washing Veggies - See some helpful links below. A lot of these sites say vinegar + salt or just salt are the best solutions (no pun intended). For me, I like the idea of a vinegar + salt solution for leafy greens. I try to buy organic as much as possible and running water over veggies with a good scrub seems sufficient for us. We have a purifier below our kitchen sink, so we aren’t adding any water chemicals in our rinse.  If I buy anything conventional, sometimes I use a little vinegar in a spray bottle.

  • Nutritionfacts.org - a website I trust… they state that a soak in a 5% (high potency) vinegar (not diluted) takes a lot of the chemicals off. However, that’s a lot of vinegar if you’re using a lot of produce. They also state a 10% salt water soak would achieve similar results.

  • WellnessMama - Some of her content is a little over the top, but I like a lot of what she says. Also has a great podcast.

  • Goodhousekeeping - another (somewhat) reliable source.

  • Videos - I found a couple videos that mirror a couple of the more complicated things we reviewed in class. Hope these help as a future resource!

  • Orange Kitchen Edibles - Here is our product line of infused coconut oil, butter, and healthy snacks. We infuse CBD, Indica, Sativa, and Hybrid cannabis strains. We are creating a small batch this week with Vegan and Ghee butter. Reach out if you have questions or want to purchase, everything is handmade-to-order so we can customize.  

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