All lessons in the Knives, Knife Cuts & Knife Sharpening section:
The first and most important step in becoming a good cook is to have a good set of knives and just a few are enough to get any new cook started on a successful culinary path.
The function of your knives is to get your hands started – to train them to prep and move ingredients effectively from the cutting board into your pots and pans and finally on to the dinner plate.
In this lesson, you will learn what is included in a basic knife set. You will also learn about four styles of chef’s knives and how to determine which chef’s knife is right for you because out of all of these knives, the chef’s knife will be your most used tool in the kitchen.
Even though the market is filled with various styles of knives, it all comes down to finding a chef’s knife that fits your own hand – for it will be THAT knife that will take your cooking to much higher levels.
At the end of this cooking school lesson, you will be able to:
- describe the components of a basic knife set
- list the parts of a chef’s knife
- describe the characteristics of the European, Japanese, Granton, Santoku and Nakiri chef’s knives
- learn what to look for when buying a chef’s knife
In partnership with:
Northwest Culinary Academy of Vancouver