Saturday, October 27, 2018, from 2:00 PM - 5:30 PM
Ever wondered how to use a Japanese vegetable cleaver (nakiri)? In this hands-on introduction to Milk Street knives and knife skills, you'll slice, smash, shave and chop your way through some of our favorite recipes. You will learn how to handle a Japanese vegetable cleaver (nakiri), in addition to a Western chef's knife, our favorite serrated prep knife and a mandoline. We'll discuss the anatomy of each knife, from tip of blade to heel, and knife sharpening and care. You will also make Thai-Style Cole Slaw and Shaved Pear and Arugula Salad to try out your new skills.
For more information and to sign up, visit the EventBrite page.
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