Julienne, chiffonade, brunoise, chop, slice, dice, mince... Learn different knife cuts as well as parts of a knife, knife grips, which knife for which task, how to care for your knives and most importantly how to keep your knives razor sharp. This class will revolutionize the way you use your most important kitchen tool. Bring an apron (optional) and a knife to sharpen. A $20 materials fee is due to the instructor in class.