Another knife skills class ...

You can enjoy an evening of sharp wit and sharp knives with Travis Standley and Jane Wolery on May 19 in Fairfield, Montana.

Travis Standley shows knife sharpening techniques.

On the Cutting Edge teaches participants the basics of knife selection and care, as well as efficient cutting skills for fresh produce. The knife skills class is planned for May 19 from 5:30-8:30 p.m. at the St. John’s Catholic Parish Center in Fairfield.  The fee for the class is $5 per person and registration is required.  Class will be limited to 15 participants. 

Learning knife skills can help you fly through food prep.  

During the three hour class, participants will learn about economical knife choices, cutting board care, knife care, sharpening and food safety.  Participants will also practice a variety of cutting techniques that should increase efficiency in food preparation, encourage production of homemade meals, and increase the use of fruits and vegetables. Contact the MSU Teton County Extension Office to register for the class. 

Jane Wolery demonstrates the cutting efficiency.

Below are links to some great food fact sheets prepared by our colleagues in MSU Extension.  Please check out these colorful and informative resources.  

The links below take you to some great resources on food prep!

Apples
Apricot
Asparagus
Beet
Broccoli
Carrot
Grape
Onion
Parsnip
Pear
Potato
Raspberry
Rhubarb
Tomato
Turnip

On the Cutting Edge ...

On the Cutting Edge, a knife skills class, taught by Travis Standley and Jane Wolery, MSU Teton County Extension Agents, teaches participants the basics of knife selection and care, as well as efficient cutting skills for fresh produce. The knife skills class is planned for April 17 from 5:30-8:30 p.m. at the Choteau Baptist Church.  The fee for the class is $5 per person and registration is required.  Class will be limited to 20 participants.  However, Standley and Wolery plan to offer more classes, so if you cannot attend the class on April 17, but are interested in taking the class, please contact the Extension Office to be placed on a waiting list.

During the three hour class, participants will learn about economical knife choices, cutting board care, knife care, sharpening and food safety.  Participants will also practice a variety of cutting techniques that should increase efficiency in food preparation, encourage production of homemade meals, and increase the use of fruits and vegetables. Students will practice the claw hold and tunnel hold.  Participants will learn several cuts to make food more appealing:  dice, cube, mince, julienne, rondelle, concasse and chiffonade.  Participants will learn how food choices relate to overall nutrition and disease prevention.  Skills learned in this class will be used daily in the kitchen when preparing food, and will be valuable for those prepping food for preservation.  The class is taught in such a way as to make the experience fun and rewarding for students!  Contact the MSU Teton County Extension Office to register for the class. 

Resources:

The resources are provided for enrichment, but are not intended to endorse an idea, product, company, etc.

Knife skills

Cutting Board Safety

Cutting Board Fact Sheet

Basic Knife Skills

Chef Tomm -- Great knife skills videos