Food & Fermentation

Knife Skills (Cooking)

Cut Like a Pro — Safe, Fast, Precise

12 lessons4 modules9h 0m durationbeginner level

Instructor: StretchLearn Faculty

About this course

This course walks you through the mechanics of professional knife work used in home and restaurant kitchens alike. You will learn how hand position, board technique, and cut selection directly affect speed, safety, and the quality of your finished dish. Each module combines clear technique instruction with hands-on mise en place practice so you develop muscle memory alongside knowledge.

Curriculum

Module 1: Safe Grip, Stance, and Board Mechanics3 lessons

The Pinch Grip and Why It Changes EverythingPreview45m
The Claw: Guiding Hand Mechanics🔒45m
Stance, Board Setup, and Fatigue Prevention🔒45m

Module 2: The Five Essential Cuts3 lessons

Julienne and Brunoise — The Precision Pair🔒45m
Chiffonade, Batonnet, and Bias Cut🔒45m
Applying Cuts to Mise en Place Workflow🔒45m

Module 3: Breaking Down Proteins3 lessons

Whole Chicken — Eight-Piece Breakdown🔒45m
Filleting a Round Fish🔒45m
Knife Hygiene and Cross-Contamination Control🔒45m

Module 4: Knife Selection, Honing, and Sharpening3 lessons

The Core Five-Knife Kit🔒45m
Honing: Daily Edge Maintenance🔒45m
Whetstone Sharpening: Full Sequence🔒45m