Join us at Acre Forge, where 6 passionate bladesmiths produce some of Portland’s finest and most exquisite chef’s knives.

We’ll learn what goes into making these blades, and how to care for them.

Then we’ll see how they hold up to the most challenging of CSA vegetables: the hard-shelled winter squash. Chefs Rodrigo Huerta and Mary Hatz will lead us through how to break down these intimidating curcurbits and get them into your meals easily.

Bring an apron and your kitchen knife. You’ll take home your pick of locally grown, ready-to-cook squash. If your knife needs a tune-up in time for the holiday cooking, leave it behind for a professional sharpening (extra fee).