Wednesday, April 18, 10:30-11:30 am
Any butcher will tell you “a sharp knife is a safe knife.” As knives get dull, they require more force to cut, and this sometimes leads to slips and cuts. Learn some helpful tips to getting the most out of your knives in the kitchen.
Instructor: Ken Baerg
Member free/Non-member $5
Registration required by April 16th <<<Register Now>>>