Mastering the basic cuts, such as chopping, slicing, dicing, and julienning.
Knife safety: Learning the proper way to handle and use a knife to avoid injuries.
Types of knives: Understanding the different types of knives and their uses in the kitchen.
Knife anatomy: Familiarizing oneself with the various parts of a knife.
Grip: Practicing the basic grip that will allow for better control of the knife.
Cutting board: Choosing a safe and stable cutting board and ways to prevent sliding.
Chef's knife techniques: Mastering the techniques for chopping, slicing, and dicing with a chef's knife.
Paring knife techniques: Using a paring knife for detail work, such as peeling and trimming.
Serrated knife techniques: Learning to use a serrated knife for cutting bread and other delicate items.
Honing and sharpening: Maintaining sharpness of the blade for efficient cutting.
Proper care and storage: Ensuring the knife's longevity by proper cleaning and storing techniques.
Chop: Cutting food into relatively large pieces with a swift downward motion, using a knife or cleaver.
Dice: Cutting food into small, uniform cubes, typically 1/4 to 3/4 inch in size.
Mince: Finely chopping food into tiny pieces, usually with a rocking motion of the knife.
Julienne: Cutting food into thin, uniform strips, usually 1/8 inch thick.
Brunoise: Cutting food into very small, uniform cubes approximately 1/8 inch in size.
Paysanne: Cutting food into even, thin slices or small pieces of varying shape, typically used for sauteing or garnishing.
Chiffonade: Cutting leafy vegetables or herbs into thin, ribbon-like strips.
Tourne: Cutting vegetables into an oblong shape with seven sides, usually used for presentation purposes.
Batonnet: Cutting food into thick, uniform strips, usually 1/2 inch to 3/4 inch in size.
Oblique: Cutting food on a diagonal angle, typically used for presentation purposes.
Allumette: Cutting food into thin, matchstick-like strips.
Supreme: Removing the citrus fruit segments from the bitter white pith and membranes.
Fillet: Removing the bones from a fish or meat, while keeping the flesh intact.
Butterfly: Cutting meat or fish horizontally nearly in half and spreading open to resemble a butterfly.