Never Fear Onions, A Blade Shapes Class
Master Garlic, Shallot & Onion prep with different blades.
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”