CLASSES

Photo by  Eric Zepeda.

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.

Everyday Western Knife Skills

Students in this class will be covering technique, knife-skills, mise en place, and how to utilize restaurant prep tactics in the home kitchen. Bring a sharp chef knife you are comfortable with. If you would like to try some of our knives you are welcome to as well. Cancellations with 48 hour notice will receive a refund minus 3% for credit card fees.

Born and raised on the West coast, Sam Rezendes has been working in restaurants for over 10 years. Starting his career washing dishes in Port Townsend, WA, he has since worked in restaurants in Portland and San Francisco, most recently State Bird Provisions. He draws influence and inspiration from extensive travels in Asia and Europe. He also likes to sharpen knives and play bass.

Price: $65

Classes are held on Wednesdays, contact Sam to register: samrezendes@yahoo.com

Time: 6:30 PM

Location: Bernal Cutlery, 593 Guerrero St.

Class Size: 3 students

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Japanese Whetstone Sharpening

This class is taught by the proprietor 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. Stones are provided for use in the class and additional sharpening supplies to take home are also offered for sale at Bernal Cutlery. Cancellations with 48 hour notice will receive a refund minus 3% for credit card fees

Price: $75 contact Josh joshdonald@bernalcutlery.com

Date: 6:30 pm to 9:00pm

 

Thursday 1/23/14 *Full*

Thursday 2/6/14 *Full*

Thursday 2/27/14 *Full*

Thursday 3/13/14

Location: Bernal Cutlery, 593 Guerrero St.

Class Size: 4 students

*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.

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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. Cancellations with 48 hour notice will receive a refund minus 3% for credit card fees.

Price: $85

Dates: December dates will be available, contact Taka to register takanocaca@gmail.com

Time: 6:30 pm

Location: Bernal Cutlery, 593 Guerrero St.

Class Size: 2 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. Cancellations with 48 hour notice will receive a refund minus 3% for credit card fees.

Price: $85 contact Taka to register:  taka@bernalcutlery.com

Dates: TBD

Time: 6:30 pm

Location: Bernal Cutlery, 593 Guerrero St.

Class Size: 3 students

*All of the above classes are taught by Sushi Chef, Taka Tozawaa 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.

 

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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. Cancellations with 48 hour notice will receive a refund minus 3% for credit card fees.

Price: $65

Date: TBA

Time:  6:00 pm

Location: Bernal Cutlery, 593 Guerrero St..   Class Size: 6 students

*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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