Learn how to hold and handle a knife, an essential part of food prep.


How you hold a knife will affect your cutting and slicing, and help repvent injury.

Master the most basic of knife skills, cutting.

Mincing is a fine chopping technique thhat allows the maximum flovor to come through.

Chiffonade translates to 'in rags', but it might be easier to think of it as 'little ribbons'.

Julienne requires one to square off the vegetable, then uniformly cut it into thin planks and matchsticks.