Knife Skills

Peeling: Using a peeler or a small knife to remove the outer layer of fruit and vegetables.
Slicing: Cutting ingredients into thin, flat pieces. Ensure the technique is accurate and consistent for even cooking.
Dicing: This involves cutting ingredients into cubes. The size of the dice can be different depending on the recipe.
Chopping: Cutting items roughly. This doesn’t need to be a specific size or shape.
Julienning: Producing thin strips, similar to matchsticks, from food items.
Mincing: Chopping food, usually meat, into very small pieces.

Safety and Maintenance

Sharp Knives: Always use sharp knives. Dull blades can slip and cause injuries.
Holding the knife: Use a firm grip to control the knife and prevent unintentional slipping.
Cutting Surface: Always use a stable cutting surface. Cutting on unstable or inappropriate surfaces can cause the knife to slip.
Cleaning: Knives should be cleaned straight after use and stored in a safe place.
Correct Knife for the Job: Use the correct knife for the food item i.e. bread knife for bread, paring knife for fruit and vegetables.

Remember to always be mindful of safety when using knives. Do not rush when using a knife, take your time and use correct technique to get perfect cuts and to avoid injuries.