Basic Cuts
Five cuts cover almost everything you'll do in a home kitchen:
Knife Skills
A knife-skills course covering knife choice and care, the basic cuts every kitchen relies on, and the precision cuts of classical French technique.
Knife Care
Almost every cook has a drawer of dull knives and assumes that's normal. It isn't. Knives lose their edge through use, and that edge needs to be maintained. Two operations:
Knife Skills
Knife skills are the dull subject of professional kitchen training, the thing no recipe book bothers to teach, and the single most-leveraged skill in the home kitchen. A cook with good knife skills:
Precision Cuts
Classical French cooking codified its knife cuts in the 19th century. Each cut has a specific dimension. Some are pragmatic (the dimensions affect cook time and texture); some are aesthetic (they look like specific things on a plate).