Eric E. Weiss
I received an email the other day stating that Eric the Knife Guy, from the Berkeley Farmer’s market, is going to co-host a really fancy 4 hour knife skills workshop here in the San Francisco Bay Area. The other guy, Chef Charles Vollmar I don’t know. So, I went to Paulding & Co. to see what was up.
These people put on largely upscale classes and it’s worth a look in to. Let’s say you’re interested in Terry’s Basic Cooking Supper Club, that’d be $260.00. It includes food though and the kitchen is fricken amazing. Here, let me quote this.
Built in 2003-04, the Paulding & Company Kitchen is unique. It is spacious, light and well equipped, set up for both professional catering and baking, and for hands-on cooking events and classes. Amenities include a walk-in refrigerator and freezer, a 12-burner commercial stove, 4 full-size commercial convection ovens and a 24-inch char grill; 90-second low-temperature commercial dishwasher, full-size 3-compartment sink, prep sink, and roomy work table space and seating for 36.
You get the idea, these people mean business. This must be why they picked Eric & Charles to host this upcoming class on this February 12th.
So, if you’ve been waiting for an excellent local Knife Skills class and Shuna isn’t available, this is where you need to be.
Please read on for the invite and announcement including bios at the end.

Knife Sharpening & Knife Skills Class with Charles Vollmar & Eric E. Weiss
February 12, 2006, 1:00pm – 5:00pm, $100, includes sharpening stone
In this intensive 4-hour workshop, participants will learn the characteristics of their knives and how to sharpen and care for them. Master knife sharpener Eric E. Wiess and Renowned chef Charles Vollmar will teach proper knife handling and cutting techniques needed to prepare the base for most recipes. Efficiency and safety will be emphasized throughout this workshop.
Following demonstrations from both teachers, participants will divide into two groups. Each group will have the opportunity to practice techniques for peeling, dicing, slicing, mincing, chopping and julienne on a variety of core products. Everyone will advance to handle leeks, mushrooms, peppers, chile peppers, ginger, citrus, melons, and tropical fruits. Learning to peel, seed, filet and concasser a tomato with a very sharp knife is a highlight of this class!
Each participant will be provided a sharpening stone for them to use and take home. Please bring a total of 3 knives, a good quality paring knife, a Chef’s knife as well as one that will not be missed if the edge is lost in practice.
Paulding & Company, A Creative kitchen, info 510.549.1104
1410 D 62nd. St. Emeryville 94608. Register at Paulding & Co. – A Creative Kitchen or email Terry directly at pauldingandco dot com
BIOS:
Charles Vollmar is a cooking instructor, consultant, writer and chef/owner of Epicurean Exchange. A graduate of the California Culinary Academy in San Francisco, his work emphasizes basic skill and technique work, and wellness and lifestyle enrichment topics relating to cooking, nutrition, fitness and special needs. He designs custom wellness programs for corporate clients, health clubs and wellness clinics and is also chef-consultant for TempusClinic, a leading wellness and lifestyle clinic in Los Gatos.
Eric E. Weiss’s sharpening experience spans 30 years. Born in England, raised in Germany, his love affair with all things sharp began in boyhood, grew with him through military service to the Queen, and comes to fruition in his sharpening booth at the three Berkeley Farmer’s Markets. In just over two years he has sharpened over 2000 knives, tools and scissors. He works for catering companies and restaurants, quilters and taxidermists. He gladly shares his true wealth of historical, cultural, and scientific knowledge about the blade with any willing audience.