Kitchen Knife Skills 103 Blade Shapes • Edina
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NOTE: This course is part of Vivront's Kitchen Knife Skills Series.
Kitchen Knife Skills 103 Blade Shapes
Never Fear An Onion
Cut with a bunch of different blade shapes while building a foundation to master Garlic, shallot & onion prep.
Class Overview:
A hands-on exploration of how different kitchen knife shapes behave when put to the test on three essential (and often dreaded) ingredients: garlic, shallots, and onions.
8 Students, for 50 minutes + shopping after class.
Students will work with a curated set of knife styles to feel the nuance of blade geometry, weight, and motion as they relate to real prep tasks. And, you can work with the balance of the demo knives as well.
What You’ll Learn:
- Why you cry: The anatomy of alliums (fancy way of saying Onion) and how better technique can help
- How blade shapes change cutting feel and outcome: Santoku vs Gyuto vs Nakiri vs Petty
- How to reduce sticking, crushing, and slipping
- Techniques for:
- Microplaning or mincing garlic without a mess
- Precision dicing of shallots
- Clean onion slicing
- A real-world knife test drive: try multiple blades side-by-side on the same ingredient
Skills Covered:
- Rock vs push vs pull cuts
- Knife handling ergonomics
- Knife shape comparison (and selection)
- Station setup for efficient prep
Try Before You Buy – Knife Test Drive:
Every participant gets access to Vivront’s in-store blade library—82 feet of kitchen knives from around the world.
Use premium knives from Japan, the United States, and beyond—from artisan gyutos to nimble petty knives—on real ingredients, under expert guidance.
Feel the difference. Find your favorite. Then take it home with confidence.
You cut. You compare. You choose.
Bonus:
Leave with an “Allium Confidence Scorecard” and a knife style cheat sheet.
Who It’s For:
- Home cooks who fear the onion moment
- Knife buyers unsure which shape suits them
- Culinary-curious ready to go deeper than “how to hold a knife”
What Our Customers Say
"Vivront treats sharpening as a craft. I've seen them reshape broken knives and fix damage done by pull sharpeners first hand. The knives look like new and cut even better. The mail-in turnaround is only 2–3 days door-to-door. We barely even notice the knives are gone and they're back, perfectly sharp."
"There isn't a better knife shop in town. Period. Joseph is a highly skilled sharpener, he got our Global knives back to new in one day. Lots of local chefs bring their knives to Vivront. It's clear they trust Joseph and his team."
"As a professional chef, I've sought out some of the most revered knife shops in the world. The care of knives, both at home and in a professional kitchen — makes cooking infinitely more enjoyable. We regularly rely on Vivront's sharpening to rescue damaged blades or knives that suffered through grocery store drop-off systems."
"I walked in to get my favorite knife sharpened and emerged with a practically new knife and an additional new knife that has become my favorite. I have never had a knife returned to me as sharp as the one Vivront sent home."
"The gentleman showed me several options and I got to chop up a carrot with each of them to see which one I liked. He also showed me how to use the sharpening tool that comes with a typical knife block. It was a very enjoyable experience."
"I especially appreciate that you can get 'fitted' to a knife so you know you'll enjoy using it before you buy it. The knife selection is unmatched in the Twin Cities. Vivront treats sharpening as a craft."
"They turned around my 8 knives in just under 2 hours. The store is really fun to walk around, they have carrots out to test any of their knives. I will be back."
"Brought in 2 knives to get sharpened and was educated that one was actually plenty sharp, just needed honing. The other needed a repair and they did it while I waited. I left with sharp knives, a new honing tool, and even more knowledge about how to care for them."