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The Art of Knife Skills

Learn the proper techniques for chopping, slicing, and dicing ingredients like a pro chef in this guided study course.

10 Units

Unit 1

The Anatomy of a Knife

Unit 2

Knife Safety

Unit 3

Choosing the Right Knife

Unit 4

Grip and Stance

Unit 5

Basic Cuts: Chopping and Dicing

Unit 6

Basic Cuts: Slicing and Julienne

Unit 7

Advanced Cuts: Brunoise and Paysanne

Unit 8

Sharpening and Honing

Unit 9

Care and Maintenance

Unit 10

Putting it all Together: Knife Skills in Action

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