

# Event Details

- **Event Name**: Knife Skills: Cut With Confidence
- **Event Start and End Date**: Tue, 24 Feb, 2026 at 05:00 pm – Tue, 24 Feb, 2026 at 08:00 pm
- **Event Description**: ? Knife Skills: Cut With Confidence
Includes: Student whetstone to take home and a meal prepared using the items cut in class
1. Welcome &amp; Safety 
Proper workspace setup

Safe knife handling rules

Grip basics to avoid fatigue and injury

Cutting board stabilization

2. Knife Anatomy &amp; Types 
Participants learn:

Parts of a knife (tang, spine, bolster, heel, etc.)

Differences between chef’s knife, santoku, paring knife, serrated knife

When to use each knife

How sharpness affects precision and safety

3. The Proper Grip 
Hands-on practice with:

Pinch grip (thumb + index finger on blade)

Three-finger handle support

Guiding hand “claw technique”

Controlled rocking and chopping motions

4. Foundational Cuts 
Students rotate through stations practicing common cuts:

Vegetables:
Julienne

Batonnet

Brunoise

Dice (small, medium, large)

Chiffonade (herbs)

Onions:
Classic French onion dice

Mince without crushing

Garlic:
Slicing, fine mincing, and paste

Instructor checks hand positions and movement efficiency.

5. Sharpening Workshop 

How to sharpen a knife properly
How to use a honing rod
Each student receives a take-home whetstone kit.

Whetstone Setup
Oil 1000/6000 grit stone for 10–15 minutes

Place stone on non-slip base or towel

Sharpening Technique
1) Establish the Angle
Ideal angle: 12–15° for Japanese knives, 15–20° for Western knives

Use provided angle guide or “coin method” demo

2) Sharpening on 1000 Grit (Primary Sharpening)
Maintain angle consistently

Sweep blade from heel to tip in smooth arcs

Repeat each stroke 10–15 times per side

Feel for a burr forming along the blade’s edge

3) Polishing on 6000 Grit
Light-pressure passes

Refine burr and make slicing smoother

Demonstrate “edge leading” vs. “edge trailing” techniques

4) Honing vs. Sharpening
Why honing rods don’t remove metal

When to use honing (quick touch-ups)

When to sharpen (dull, slipping, or chipped blade)

5) Knife Maintenance
How to store knives safely

Why dishwashers damage blades

How often to sharpen depending on use

Wrap up and Q&amp;A
- **Event URL**: https://allevents.in/knoxville/knife-skills-cut-with-confidence/200029411347647
- **Event Categories**: workshops, food-drinks
- **Interested Audience**: 
  - total_interested_count: 62

## Ticket Details

- **Ticket URL**: https://thecuttingedgeclassroom.com/class/knife-skills-cut-with-confidence/?utm_source=AllEvents.in&utm_medium=event-discovery-platform&utm_campaign=knoxville-events

## Event venue details

- **city**: Knoxville
- **state**: TN
- **country**: United States
- **location**: 150 N Martinwood Road Ste 402, Knoxville, TN, United States, Tennessee 37923
- **lat**: 35.92118
- **long**: -84.0738
- **full address**: 150 N Martinwood Road Ste 402, Knoxville, TN, United States, Tennessee 37923

## Event Organizer details

- **affiliate_id**: 2
- **organizer**: The Cutting Edge Classroom (https://allevents.in/org/the-cutting-edge-classroom/12088803)

## Event gallery

- **Alt text**: banner
  - **Image URL**: https://cdn-az.allevents.in/events5/banners/b4131fd2168075aa2b9b235702bb4514706ee9002dbaae1cf8e2e31e31109f3f-rimg-w607-h400-dc7a8a94-gmir?v=1771455155
- **Alt text**: thumbnail
  - **Image URL**: https://cdn-az.allevents.in/events5/banners/d0ae17304ad209d9f4b06a58bea06386a2159bea0ee2e1b3bd6d8d54c31e26ba-rimg-w300-h300-dc604a44-gmir?v=1771455155

## FAQs

- **Q**: When is the event happening?
  - **A:** Tue, 24 Feb, 2026 at 05:00 pm
- **Q**: Where is the event happening?
  - **A:** 150 N Martinwood Road Ste 402, Knoxville, TN, United States, Tennessee 37923
- **Q**: Who is organizing the event?
  - **A:** The Cutting Edge Classroom
- **Q**: What type of event is this?
  - **A:** workshops, food-drinks
- **Q**: Where can I find ticket details about Knife Skills: Cut With Confidence ?
  - **A:** You can find ticket details about this event on AllEvents.

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