Knife Skills Fundamentals

About this class

Kitchen on Fire's knife skills class covers proper grip, board technique, and the five core cuts used daily in professional kitchens including julienne, brunoise, chiffonade, rough chop, and whole poultry breakdown, taught in a fully equipped kitchen where every participant has their own cutting board and knife set. The instructor spends real time with each person at the cutting board rather than just demonstrating from the front, and the session is specifically designed for home cooks who have been using a knife for years without ever learning to use it efficiently. All equipment and ingredients are provided.