Classes at Campbell's Gourmet Cottage.

I am purchasing a set of Wusthof cutlery and want to learn how to properly use the knives. Has anyone taken any of the knife classes at Campbell's? If so, how did the class/classes go? What can I expect when I attend the knife skills class? Things like that. Thanks for your input.

Doogy,

I haven't personally attended the class but have heard good things about it from my former customers. It's taught but a Wustof rep who teaches these all over the place so I'd be surprised if it wasn't really good.

You might want to hold off on purchasing that knife set, though: unless they've changed the class format, I believe you get a knife credit and some kind of discount on knives purchased that night as part of the class fee.

DEb

Check out the schedule for classes at Campbell's Gourmet Cottage:

http://www.gourmetcottage.com/

No help here, Doogy, but I hope you'll post a report. It sounds like fun, and you'll love the Wusthofs. I go back and forth between a Santoku and a conventional chefs knife; currently with a preference for the chefs.

This is the photo that was in the paper when Pableaux Johnson was introduced as food editor. I'd like to hear the chefs or trained amateurs here comment on the knife technique shown.

Deb is correct about the knives. You get a 10% discount on items bought from Campbells the night of the class.

The food editor is using both hands properly with his knife.

The knife instructor is indeed a Wustof salesperson. He does a good job of instruction. Lady of the house (Sandy) took this class and learned the proper use of the knives. I would suggest taking the class.

I sharpened and sold knives for 18 years.

[Robin Garr]

I'd like to hear the chefs or trained amateurs here comment on the knife technique shown.

Looks good to me, Jay. In that small photo it looks like an appropriate grip, using his thumb and index finger to grip the blade securely, the rest of his fingers to hold the handle. You'll often see chefs pointing their index finger along the top of the blade, but I just heard Alton Brown recommend against that grip on a recent show, and I agree with AB. His left-hand technique is excellent, holding the food with his fingertips well away from his knife, using his knuckles as a guide.

The posing of this photo is a little odd ... he's got the tip of the knife touching the cutting surface as he should, but because he's slicing a large object (potato? Kielbasa? Whatever) he's got the knife at quite an angle. Nothing the matter with that, but it makes his arm positioning look a little awkward. It's not, really, but if the photographer had 10 pictures to choose from, if he'd found one with the cut in progress (or cutting a thinner item) it might have looked more suave.

Doogy,

I haven't personally attended the class but have heard good things about it from my former customers. It's taught but a Wustof rep who teaches these all over the place so I'd be surprised if it wasn't really good.

You might want to hold off on purchasing that knife set, though: unless they've changed the class format, I believe you get a knife credit and some kind of discount on knives purchased that night as part of the class fee.

DEb

Thanks for the input Deb. I am going to go ahead and order the knives anyhow because I have gift cards I obtained from work as part of an exercise program. So, actually I am not paying anything for them. Maybe I'll use the credit to buy another Wusthof instrument that doesn't come with the set I'm getting.

Check out the schedule for classes at Campbell's Gourmet Cottage:

http://www.gourmetcottage.com/

Thanks for the tip Lois. I already checked it out and found a class on March 7th that I am going to sign up for.

Friday, March 7th • Ed Bartush - Wusthof/Trident Cutlery • $38.00 • HANDS ON CLASS •
“Knife Skills” Learn the ins and outs of choosing your cutlery, how to maintain the edges and proper handling of each knife. This will be a hands on class, so bring a paring knife! The cost of the class will be
credited towards the purchase of a Wusthof knife the day of class.

The posing of this photo is a little odd ... he's got the tip of the knife touching the cutting surface as he should, but because he's slicing a large object (potato? Kielbasa? Whatever) he's got the knife at quite an angle. Nothing the matter with that, but it makes his arm positioning look a little awkward. It's not, really, but if the photographer had 10 pictures to choose from, if he'd found one with the cut in progress (or cutting a thinner item) it might have looked more suave.

Actually it is a little awkward. I expect that this is a 7" Sankuto knife. The latest fad knife.

Most pros use 10" chefs knives. The extra length allows a better angle. When I "rented" knives 9 out of 10 chefs knives were 10". However that is a little big for most people. That is why 8" is usually the home chefs knife.

Thanks to all who have replied. I will definitely post about the class after I have taken it. I just wish my gift cards would hurry up and get here so I can order my knives. I am getting them from http://www.cooking.com.

I'd like to hear the chefs or trained amateurs here comment on the knife technique shown.

Looks good to me, Jay. In that small photo it looks like an appropriate grip, using his thumb and index finger to grip the blade securely, the rest of his fingers to hold the handle. You'll often see chefs pointing their index finger along the top of the blade, but I just heard Alton Brown recommend against that grip on a recent show, and I agree with AB. His left-hand technique is excellent, holding the food with his fingertips well away from his knife, using his knuckles as a guide.

The posing of this photo is a little odd ... he's got the tip of the knife touching the cutting surface as he should, but because he's slicing a large object (potato? Kielbasa? Whatever) he's got the knife at quite an angle. Nothing the matter with that, but it makes his arm positioning look a little awkward. It's not, really, but if the photographer had 10 pictures to choose from, if he'd found one with the cut in progress (or cutting a thinner item) it might have looked more suave.

It looks like haphazardly cut big chunks of taters to me...and none of them appear to be consistant or square.... Any 1st Quarter student at Sullivan could probably do a little better.....I'm pretty sure it was a staged photo, but Pablaux does hold the knife correctly...

Doogy,

I have taken the class from Ed Bartush and it was fantastic! I had taken knife skills classes elsewhere but never totally got it. After the class with Ed I could handle a knife like a pro! And we had fun in the process!

Let Susan know you are a foodie;she'd love to meet you personally and put a face with the name!

Doogy,

I have taken the class from Ed Bartush and it was fantastic! I had taken knife skills classes elsewhere but never totally got it. After the class with Ed I could handle a knife like a pro! And we had fun in the process!

Let Susan know you are a foodie;she'd love to meet you personally and put a face with the name!

I'll make sure to do that. I am really looking forward to taking this class.

Just a little bump up to remind me to post about the class I am taking Friday. I'll give a full report this w/e. I received my 8 piece Wusthof Classic knife set and couldn't be happier. I am looking forward to using my class credit to add to it Friday.

Doogy, I tried yesterday to sign up for that class and was told it was cancelled due to lack of interest--are you sure they're still having it? If so, I REALLY WANT TO GO, so please let me know!