What you’ll practice

Six short lessons, each with a page in the guide to keep by your cutting board:

1. Holding the knife (the pinch grip)
2. The claw, for the hand that isn’t holding the knife
3. Slicing
4. Dicing an onion
5. Mincing herbs and garlic
6. Honing and sharpening

There’s a page on knife care too: wash it by hand, cut on wood or plastic, and hone it before every big prep session.

A word of warning

This guide was written for a demo store, not by a professional instructor. Knives are sharp. Take your time.

It’s also part of the Home Cook Starter Bundle.