Basic Knife Skills

Course Introduction

About Your Instructor

Outline and Objectives

Module 1. Knife Knowledge

Introduction to Module 1

Lesson 1: Anatomy of a Knife

Lesson 2. How Knives are made

Lesson 3. Types of the Knives

Lesson 4. Knife Kit Essentials

Lesson 5. Perfect Knife for You

Lesson 6. Safety and Storage

Lesson 7. Knife Cleaning

Module 2. Knife Excellence

Introduction to Module 2

Lesson 1. Different Types of Stones

Lesson 2. Testing for Sharpness

Lesson 3. Sharpening of Knives

Lesson 4. Types of Steel

Lesson 5. How to Choose a Steel

Lesson 6. How to Hone a Knife

Lesson 7. How to Care for a Steel

Lesson 8. Knife Maintenance Repair

Module 3. Pre-Cut Preparation

Introduction to Module 3

Lesson 1. How to Step into the Kitchen

Lesson 2. Cutting Boards

Lesson 3. How to Set up Your Station for Efficiency and Success

Lesson 4. How to Hold a Knife

Lesson 5. How to Use Your Guided Hand and Body

Lesson 6. Six Basic Knife Movements

Lesson 7. How to Move Around Your Station

Module 4. Basic Knife Skills

Introduction to Module 4

Lesson 1. How to Peel an Onion

Lesson 2. Fine Julienne, Onion

Lesson 3. How to Brunoise, Onion

Lesson 4. Peel a Carrot Fast

Lesson 5. Square Off Carrot

Lesson 6. Fine Julienne, Carrot

Lesson 7. Fine Brunoise, Carrot

Lesson 8. Julienne, Carrot

Lesson 9: Brunoise, Carrot

Lesson 10: Peeling, Potato

Lesson 11: Pare, Potato

Lesson 12: Allumette, Potato

Lesson 13: Small dice, Potato

Lesson 14: Batonette, Potato

Lesson 15: Medium Dice, Potato

Lesson 16: Paysanne, Potato

Lesson 17: Baton, Potato

Lesson 18: Large Dice, Potato

Lesson 19: Oblique, Carrot

Lesson 20: Diagonal, Celery

Lesson 21: How to Pick and Chop Herbs

Lesson 22: Chiffonade, Basil

Lesson 23: How to Core and Rondelles, Tomatoes

Bonus Knife Skills

Bonus Lesson: How to Peel Garlic

Bonus Lesson 1: Mince and Slice, Garlic

Bonus Lesson: Leeks

Bonus Lesson: Scallions/Green Onions

Bonus Lesson: Ginger

Bonus Lesson: Avocado

Bonus Lesson: Cucumber

Bonus Lesson: Peppers

Bonus Lesson: Corn

Bonus Lesson: Mushrooms

Bonus Lesson: Cauliflower

Bonus Lesson: Eggplant

Bonus Lesson: Asparagus

Bonus Lettuce: Cabbage

Bonus Lesson: Broccoli

Bonus Lesson: Jicama/Turnip/Celeriac

Bonus Lesson: Butternut Squash

Bonus Lesson: Fennel

Bonus Lesson: Strawberries

Bonus Lesson: Mango

Bonus Lesson: Pineapple

Bonus Lesson: Watermelon/Melon

Bonus Lesson: Apples

Bonus Lesson: Orange/Grapefruit

Bonus Lesson: Peach/Stone Fruit

Bonus: Recipes

Use the Potatoes: Mash Potatoes

Use the Veggies: Veggie Stock

Lesson 5. How to Use Your Guided Hand and Body

Basic Knife Skills Module 3. Pre-Cut Preparation

By: Alexia Apostolidi

2 minutes

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Basic Knife Skills

Lesson 5. How to Use Your Guided Hand and Body

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