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ASSIGNMENT: Knife Skills
In the comments section under the video titled “Knife Skills” write 3 sentences about knife skills you learned from this video as well as a skill you tried, how it went, and what you would do differently next time. Additionally, give a 1 sentence description of the knives you currently own and which knives you plan to add to your collection.

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Knife Skills
Every home cook should own a quality set of kitchen knives and know how to use them safely in a variety of ways to create delicious meals for the family. Here is a list of the knives I recommend adding to your collection, as well as a list of techniques you should work to master to make meal prep quick and easy:

Most Common Culinary Knives Needed for Home Cooks

Chef’s Knife (8–10 inches) – A versatile all-purpose knife for chopping, slicing, dicing, and mincing large and small ingredients.
Paring Knife (3–4 inches) – A small knife ideal for peeling, trimming, and precise, handheld tasks like deveining or coring.
Serrated Knife (Bread Knife, 8–10 inches) – Used for slicing bread, tomatoes, and other soft or crusty foods without crushing them.
Utility Knife (5–7 inches) – A mid-sized knife that bridges the gap between a paring knife and chef’s knife for everyday slicing.
Boning Knife (5–6 inches) – A narrow, flexible blade used to separate meat from the bone or skin poultry and fish.
Carving or Slicing Knife (8–14 inches) – A long, thin blade used for slicing cooked meats cleanly and evenly.
Santoku Knife (5–7 inches) – A Japanese-style knife similar to a chef’s knife, excellent for precision chopping and fine slicing.
Kitchen Shears – Technically not a knife, but a must-have tool for snipping herbs, cutting poultry, and opening packaging.

14 Most Common Knife Skills for Home Cooks
Each includes techniques and measurements for accuracy and control:

Chopping – A rough cut using a rocking motion with a chef’s knife to produce uniform ½-inch chunks for fast cooking and flavor distribution.
Dicing – Precision cutting into small (¼"), medium (½"), or large (¾") cubes using slicing and cross-cutting motions.
Mincing – Finely chopping ingredients (like garlic or herbs) into pieces about 1/8-inch or smaller with a repeated rocking motion.
Slicing – Clean, even cuts (usually ¼ to ½-inch thick) made with a smooth forward-backward stroke, perfect for meats, vegetables, and fruits.
Julienne – Cutting ingredients into matchstick shapes, approximately 1/8-inch thick and 2 inches long, for stir-fries or garnishes.
Brunoise – A fine dice of 1/8-inch cubes, done by julienning first, then slicing across for consistent, small squares.
Batonnet – Thicker matchstick cuts, about ¼-inch wide and 2–2½ inches long, often used for prepping French fries or root vegetables.
Chiffonade – For leafy greens and herbs: roll into a tight bundle and slice into thin 1/8-inch ribbons using a sharp chef’s knife.
Bias Cutting – Slicing at a 45° angle to create elongated oval slices that cook evenly and look elegant on the plate.
Segmenting (Supreming) – Using a paring knife, cut citrus fruit sections free of membranes for clean, juicy segments.
Butterflying – Horizontally slice meat (like chicken breasts) almost through, then open like a book for even thickness and quicker cooking.
Paring – Use a paring knife to peel, core, or trim ingredients precisely with controlled hand movements.
Scoring – Making shallow 1/8-inch deep cuts in the surface of meat or bread to improve flavor absorption or prevent splitting.
Peeling – Remove the outer layer of fruits or vegetables using a paring knife or peeler in thin, controlled strips.

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