Fundamentals in Culinary Knife Skills

Learn deep fundamentals of culinary knife skills through an old-school, experience-driven approach. Master focus, awareness, responsibility, and communication on the cutting board and knife handling, shared worldwide via YouTube.

Learn how to control your knife with safe, deliberate grip and motion, reducing accidents, and practice lifelong skills for aspiring or professional chefs.

Learn the fundamentals of knife grip and finger positioning, practicing slowly with bent fingertips and coordinated hand movement, while debunking flawed French technique myths.

Master the skin off technique in fundamentals of culinary knife skills by practicing in your preferred method, experimenting with different approaches, and collaborating through guided sessions.

Develop essential knife skills for citrus, especially oranges, using the knife tip and forefinger to guide peels and cuts, including white skin, and apply the technique to lemon and lime.

Practice the famous French runs while learning how to secure the potato and guide it with your other hand. The instructor provides close-up demonstrations to ensure safety and precision.

Develop precise carrot cutting skills by practicing slow, deliberate knife movements from right to left, focusing on the knife tip and steady control.

Learn to work with onions and celery as core vegetables, perform double checks on produce, and practice basic preparation for sauces and soups.

Master onions from washing produce to safe knife handling, learn how to keep the root intact, cut the onion on an angle, and dice cleanly while preserving juice.

Develop knife skills to cut onions and onion rings, focusing on precise cuts and technique illustrated in the lecture.

Learn to blanch tomatoes, then peel, deseed, and dice them with a chef's knife for clean, ready-to-use tomato prep.

Develop knife skills by producing same-size slices with a straight cut, using finger-on-top guidance for stability to ensure evenly cooked shapes.

Master garlic prep with a chef's knife: peel, remove the root, and slice; keep cutting boards clean, avoid pressing garlic, and grind it into a paste for aroma.

Explore the finale touch in culinary knife skills by guiding you through shuffle, roll, and cut it up techniques. The lecture shows practical knife handling steps to finish the preparation.