Intro into Knife Skills with Chef James Rosenbauer

Every good chef needs a variety of knive skills for food preparation. Join us for this hands-on class taught by a professional Chef.

Safety First = If a knife falls from a cutting board LET IT GO!

Intro into Kitchen Knives– the class will cover:

• Two styles of knives, Western & Japanese     each one has a different way to cut
• Materials knives are made of

Stainless steel / stain resistance, harder metal & difficult to sharpen

Carbo steel / will stain, chips easily, sharpens easily & razor sharp

Rockwell C scale Hardness of metal use to make knife 48/65

• Essential knives set consist of chef knife 6, 8 or 10” , pairing knife, slicing knife, butcher knife and or vegetable knife

Knife Sharpening

• Sharpening vs Honing

Different ways to Sharpen knives  15* to 20* (match Book)

Stone     oil vs water    course to fine

Electric grinding wheel

Rolling knife Sharpener (tumbler)

Hand handle (accusharp)

• Honing Knifes

Finishing— Keeps your blade sharp inbetween sharpening by re-aligning the microscopic burrs that make up the fine edge

Cutting Boards

Wood – hardwoods like Maple, walnut & cherry —  high grain structure that resist moisture and bacteria

• Plastic – can release tiny plastic particles into food during use
• Metal?

How to hold a Knife  —  must be comfortable in hand

Proper way to use a knife, class participation

• Onions, carrots, celery, garlic and fruit
• Break down chicken

This is a ticketed event. Click Here to purchase.

Our Presenter:

Chef James Rosenbauer 

With a lifelong passion for food and hospitality, this retired executive chef built a distinguished culinary career rooted in tradition, travel, and a deep respect for ingredients. His love of cooking began in his grandmother’s kitchen, where he first learned that great food is about care, patience, and bringing people together.

Formally trained in Michelin-starred restaurants in New York City, he refined his craft in some of the world’s most demanding and inspiring kitchens. These formative experiences instilled in him a commitment to excellence, technique, and the artistry of cuisine.

His culinary journey also took him across Europe, where he traveled extensively through Spain, Italy, and France, immersing himself in regional food cultures, local markets, and time-honored cooking traditions. These travels shaped his approach to cooking—simple, authentic food prepared with respect for both tradition and innovation.

Throughout his career as an executive chef, he championed local and sustainable ingredients, building strong relationships with farmers, fishermen, and artisans. He believes that the best dishes begin with responsibly sourced products and a deep appreciation for the land and people who produce them.

Now retired from the demands of the professional kitchen, he continues to share his passion for food, celebrating the joy of cooking, the richness of culinary heritage, and the importance of sustainable, community-centered cuisine.