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Essential Knife Skills

Master the most important tool in your kitchen to create beautiful dishes with professional precision.

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Course Details

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 Instructors

Chef Bryon Freeze

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

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.

Chef Isaac Toups

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

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

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

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

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.

Chef Willy Barling

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

Equipment

- 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
- Spoon
- Kitchen towel



Ingredients   



- Ingredients are listed within each respective tutorial 

Tutorials

An Overview of Common Kitchen Knives

Bryon Freeze
Easy

"Today we're going to talk about basic types of knives that chefs and home cooks can use."

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An Overview of Basic Knife Cuts

Bryon Freeze
Easy

From dices to juliennes, this tutorial teaches some of the most essential knife cuts.

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Fundamental Knife Skills

Jonathan Benno
Easy

"The basics are a steel, a chef's knife, a slicer, and a paring knife."

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How to Sharpen a Knife with a Stone

Bryon Freeze
Easy

“It’s a very basic function in the kitchen, and it’s something people overlook on a regular basis, especially when you’re at home in a rush.”

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How to Properly Hone a Knife

Bryon Freeze
Easy

This essential technique helps prolong the life and maintain the quality of kitchen knives.

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How to Chiffonade

Bryon Freeze
Easy

"A chiffonade is a really fine slice of herb. It's a great alternative to chopping."

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How to Break Down an Onion

Patricio Sandoval
Easy

Learn the fundamental techniques of handling and dicing an onion.

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Techniques for Finely Slicing Fish

Ricardo Zarate
Easy

"I'm going to show you techniques on slicing fish and also some secrets on how to use the knife."

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How to Fabricate Poultry

Bryon Freeze
Easy

Make the most of your poultry purchase by learning how to break down the whole bird.

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How to Break Down Corn

Willy Barling
Easy

"This is one of those simple steps that a lot of people are intimidated by, and they shouldn't be."

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How to Break Down Melons

Bryon Freeze
Easy

Perfect for summertime, this technique will show you the basics of handling fresh melons.

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How to Break Down a Pineapple

Bryon Freeze
Easy

Never fear a pineapple's spiny exterior again. Learn how to easily break down, core, and pick this king of fruit.

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How to Break Down a Pumpkin

Elia Aboumrad
Intermediate

“Pumpkin season is just once a year, so make sure to enjoy it and to have fun with it.”

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How to Carve a Turkey

Brandon Boudet
Easy

“You want to enjoy yourself. Open up a bottle of wine and carve this bad boy.”

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How to Break Down a Whole Goat

Isaac Toups
Advanced

Mastering this technique will provide essential insight into goat as an underrated but versatile protein.

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