URI Cooperative Extension Hosts Hands-On Knife Skills Class

Students learn proper techniques for sharpening, honing, and using knives to prepare fresh produce

Apr. 13, 2026 at 9:05am

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A bold, graphic illustration featuring a chef's knife repeated in a grid pattern, with the knife outline in thick black lines and the blade area filled with bright, overlapping shades of red, orange, and yellow, conceptually representing the focus on knife skills and technique.A vibrant pop art interpretation of the essential kitchen tool at the heart of a hands-on knife skills workshop.Providence Today

The University of Rhode Island's Cooperative Extension program recently held a knife skills class, teaching participants how to properly sharpen, hone, and use knives to prepare fresh ingredients like scallions, apples, and cabbage. The hands-on session was led by instructor Sam Burgess, who demonstrated techniques for using a whetstone and maintaining sharp blades. Students had the chance to practice their knife skills by cutting vegetables for a chili crisp slaw.

Why it matters

As more people cook at home, having basic knife skills is an important technique to learn. The class provided an opportunity for community members to gain confidence in the kitchen and reduce food waste by properly preparing fresh produce.

The details

During the two-hour class, Burgess showed students how to hold a knife at the proper angle against a whetstone to sharpen it, as well as techniques for honing the blade. Participants then practiced their newfound skills by carefully cutting scallions, apples, and cabbage into thin, uniform pieces to make a chili crisp slaw. The class was part of the URI Cooperative Extension's Food Recovery program, which aims to reduce food waste through education and hands-on workshops.

  • The knife skills class took place on April 2, 2026.
  • The URI Cooperative Extension hosts these knife skills workshops several times per year.

The players

Sam Burgess

An instructor who led the knife skills class and demonstrated proper techniques for sharpening, honing, and using knives.

Brooke Kushwaha

A student who practiced cutting apples during the knife skills class.

Vanessa Venturini

A student who assisted with preparing the chili crisp slaw during the knife skills class.

URI Cooperative Extension

The University of Rhode Island's outreach program that organized the knife skills class as part of its Food Recovery initiative.

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What they’re saying

“Having basic knife skills is an important technique to learn, especially as more people cook at home. The class provided an opportunity for community members to gain confidence in the kitchen and reduce food waste by properly preparing fresh produce.”

— Sam Burgess, Instructor

What’s next

The URI Cooperative Extension plans to offer additional knife skills classes throughout the year to help more community members develop essential culinary techniques.

The takeaway

The hands-on knife skills class empowered participants to prepare fresh ingredients more efficiently and confidently, reducing food waste and promoting healthy home cooking. As more people embrace cooking at home, these types of educational workshops can help build essential kitchen skills.