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Sure, you may have a mandoline and a food processor, but no matter how many gadgets you collect, chopping and cutting are always going to be a part of cooking. What home cook doesn't long to whip out a big chef's knife and masterfully go all ninja on an onion?

Now we've got a chance to chop like a chef without all the drudgery and expense of cooking school. On September 10, Chicks with Knives, an underground dinner-party-throwing duo of Rachael Narins and Suzanne Griswold, is teaching a two-and-a-half-hour knife-skills tutorial.

Classes start with how to stand correctly, with tips on posture, knife positioning and gripping the food to be chopped. You'll learn how to cut an onion--tears optional--then advance to fancier cuts such as julienne and chiffonade.

Come hungry, because while you chop, you assist your teachers in preparing flank steak and roasted vegetables on focaccia, cucumber salad and crème-fraîche mashed potatoes. Bring your own knife, or come early and treat yourself to a new blade from Surfas, the restaurant-supply store/gourmet-food shop that's hosting the event.

Chicks with Knives at Surfas, 8777 Washington Blvd., Culver City; 310-559-4770 or

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