Knife skills— Japanese style fish breakdown and Japanese and Western style vegetable knife skills classes—are offered along with Japanese whetstone sharpening. All classes are small and hands on instruction.
Japanese Whetstone Sharpening
This class is taught by the proprieter of Bernal Cutlery, Josh Donald. Students will be shown the basic techniques for sharpening western style “double beveled” knives and get personalized instruction as they sharpen their own knives. Included in the price of the class are a 1000/3000 combination medium / fine grit Japanese whetstone and a 220 grit coarse stone at a 15% discount from regular price. Additional sharpening supplies are also offered at a discount for students at the class.
Price: $150
Date: 5/10/12, 5/26/12, 5/31/12
Time: 7 pm to 9:30pm
Location: Bernal Cutlery, 331 Cortland Ave.
Class Size: 4 students
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*Josh Donald has logged in over 10,000 hours of sharpening as the proprietor of Bernal Cutlery. Josh spends a lot of time geeking out, researching old knives and trying out his newest Japanese, French, and vintage finds in his home kitchen to the delight of his wife Kelly, and often to the consternation of his sons. And like Albert Einstein, Josh owns 12 identical sets of the same outfit and has never paid for a haircut.
Japanese Knife Skills: Vegetables
This class is taught by Taka Tozawa and covers Japanese style vegetable preparation and garnish knife skills using a single beveled yanagiba (most commonly used with sashimi preparation) including katsuramuki peeling technique using cucumber, daikon and apples. The Japanese vegetable garnish knife technique brings out the vegetable’s flavor and is designed to work with and improve texture. Taka will focus on knife technique which will help the student to work safer faster and cleaner. Taka will provide a yanagiba to students who do not have one, please specify if you are left handed.
Price: $65
Time: 6:30 pm
Location: Bernal Cutlery, 331 Cortland Ave.
Class Size: 4 students
Japanese Knife Skills: Breaking Down Fish
This class, taught by Taka Tozawa, covers traditional Japanese Deba knife skills necessary in breaking down a whole fish. This covers everything from scaling and cleaning to cutting the fillets and how to utilize the entire fish. The Deba knife offers a much wider range of applications than the flexible fillet knife, utilizing more of the fish, and students will be able to take home the fruits of their labor. Taka will work individually with each student to help them learn the proper technique and will also focus on teaching how to work safer, cleaner and faster. Taka will provide a deba for students who do not have one, please specify if you are left handed.
Price: $85
Time: 6:30 pm
Location: Bernal Cutlery, 331 Cortland Ave.
Class Size: 3 students
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*All of the above classes are taught by Sushi Chef, Taka Tozawa, a native of Tokyo, Japan who has lived in San Francisco for over 10 years. Taka’s family came from Tohoku in the north of Japan where the local food made a big impression as a child. He began cooking with his mom when he was 10 and knew then and there it was something he wanted to do.
Basic Knife Skills for Kids 6-11
Tia Harrison will focus on basic knife skills; knife safety and how to properly handle a knife. Students will prep a quick dinner recipe that they will be able to take home and prepare with their families. Says Harrison: “Dinner is a time where families gather to share stories of the day and pass along family recipes, creating a food heritage for their family. Children who participate in the preparation feel the weight of their contribution and see the results—a tasty nourishing meal to be proud of. And they are far more likely to eat that leafy green if they participated in its preparation.” We agree and are excited to host this class.
Price: $65
Date: 5/27/12
Time: 6:00 pm
Location: Bernal Cutlery, 331 Cortland Ave.
Class Size: 6 students
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*Tia Harrison executive chef and co-owner of Sociale, founding member of the Butchers Guild and co-owner of Avedano’s Holly Park Market.
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Everyday Knife Skills Chicken Butchery and Vegetable Prep.
This class is taught by Sam Rezendes. Students In this class will be covering technique, knife-skills, mise en place, and how to utilize restaurant prep tactics in the home kitchen. Each student will break down a chicken and prep a meal to prepare at home. Bring a chef knife and a boning knife if possible, plus some large tupperware.
Price: $70
Date: TBA
Time: 6:30 pm
Location: Bernal Cutlery, 331 Cortland Ave.
Class Size: 5 students
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*Sam Rezendes has been working in restaurants for over 10 years. He has worked in Japanese and Italian restaurants in Port Townsend, WA, and Portland OR and most recently as a line cook at Prospect in San Francisco.
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