In this class we will go over the basics of using a knife for cooking. What types of knives and cutting boards to use, how to properly hold a knife, and I'll show you how to use these techniques on a few vegetables to slice, dice and mince your way to beautiful, uniform cuts.
Overview
Syllabus
- Introduction
- Tools You'll Need
- Knife Mechanics
- Cutting Celery
- Cutting Bell Peppers
- Cutting Carrots
- Cutting Onions
- Slicing and Dicing Garlic
- Thank you!
Taught by
Grant Johnson
