"Today we're going to talk about basic types of knives that chefs and home cooks can use."
Tutorials in this course: 16
Total viewing time: 3 hours 27 minutes
Total course time (including prep and cooking): 2 hours
Regardless of whether you're a beginner in the kitchen or already cooking like a pro, having knowledge of basic knife cuts and technique is an indispensable part of the culinary arts. Proper handling can both expedite the pre-cooking process as well as prevent serious injury. As such, this is often the first set of knowledge students are introduced to in professional cooking schools. While it is not necessary to chop at line-cook lighting speed to cook well, developing a fundamental understanding of accuracy and control when working with knives can transform even the most casual kitchen creations into professional quality dishes.
Knife skills are about more than just slicing and dicing. This course will teach you everything you need to know about working with knives, from basic all-purpose cuts to more advanced butchering techniques. Learn about different types of knives, their anatomy and uses, and how to properly take care of them. From breaking down onions to turkeys and everything in between, loading up on knife skill knowledge will allow you to reduce prep time, and approach any recipe with a sense of comfort and confidence.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
Chef Jonathan Benno is the executive chef of Lincoln Ristorante. Chef Jonathan is a world renowned culinary figure, having worked with Chef Thomas Keller at the three Michelin-starred Per Se in NYC and French Laundry in Yountville, CA.
Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.
Chef Patricio Sandoval is the executive chef and co-owner of the Mercadito restaurants in Chicago. Chef Patricio channels his childhood memories of growing up in Acapulco with a restaurant family into refined Mexican street food that has won the hearts of Chicagoans.
Chef Elia Aboumrad is the executive chef and co-owner of Gorge in Los Angeles. Chef Elia has experience in both French and American kitchens, and in 2008, won the "Universal Excellency Award" for artists who excel within their field internationally.
Chef Brandon Boudet is the co-owner and Executive Chef of Dominicks and Little Dom's, both located in Los Angeles. Born and raised in New Orleans, Chef Brandon comes from a large Italian family, a trait reflected in his passion for using quality ingredients and creating superior recipes.
Chef Ricardo Zarate, Executive Chef and Partner at Picca in Los Angeles. Known for his immaculate technique and creativity, Ricardo is regarded as one of the most celebrated ambassadors of Peruvian cuisine in the country.
Willy Barling’s beginnings were at Los Angeles’ artisanal burger restaurant, Short Order. With his ingredient-driven philosophy in mind, Chef ‘Willy B’ began creating homemade, fermented hot sauces, jams, pickles, and krauts in the back of the Short Order kitchen, now available for commercial purchase.
What You Need
- Cutting board
- Chef's knife
- Filet knife
- Paring knife
- Butcher cleaver
- Boning knife
- Bird’s beak knife
- Four-inch chef’s knife
- Bread/serrated knife
- Granton edge slicing knife
- Honing steel
- Wet stone
- Pan filled with water
- Sheet tray
- Kitchen shears
- Kitchen towel
- Ingredients are listed within each respective tutorial