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Culinary Ladder · High school · Grade 9–10

Knife Skills

The pinch grip and the claw, dicing an onion, the classic cuts at true size, chiffonade and tourné, honing versus sharpening at the right angle, whetstones and knife care.

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6 topics in 3 units. Builds on Kitchen Foundations. Leads to Heat and Cooking Methods. Not sure this is the right course? Find your rung.

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Unit 1 Hands and Basic Cuts

2 topics

The pinch grip, the claw, and the cuts every cook uses every day.

  1. The Grip and the Guide Hand
  2. Slicing, Dicing an Onion and Mincing

Unit 2 The Classic Cuts

2 topics

The named cuts with their sizes, and the decorative cuts.

  1. The Classic Cuts and Their Sizes
  2. Chiffonade, Paysanne, Tourné and Other Shaped Cuts

Unit 3 Keeping an Edge

2 topics

Honing, sharpening and caring for knives.

  1. Honing and Sharpening
  2. Whetstones and Knife Care