Master essential knife cuts and cutting techniques to ensure restaurant-quality cooking at home. This comprehensive step-by-step guide with images walks you through how to chop, dice, mince, julienne, chiffonade (and more!) – just like a pro! Plus, you’ll learn cheffing skills, like how to choose the right knife for the job and proper knife handling. 

Why are knife skills important"
Here’s the scenario: You’re preparing a fancy dinner for your friends or family, and the recipe calls for veggies cut into a brunoise (a.k.a. perfectly square cubes). 
You grab your chef knife, but instead of a brunoise, or even a small, neat dice, your cuts end up looking like a Picasso painting gone wrong — uneven, messy, and, let’s face it, unappetizing. That’s where learning basic knife skills, knife cutting techniques, and proper knife handling will come to the rescue! Here’s why you should learn different knife cuts
Cutting food into uniform shapes and sizes is important for any fancy chef or home cook for a few reasons:

Even Cooking: Your food products need to be uniform and alike in size to ensure they cook through at the same rate. That way, every bite has the perfect texture. In other words, no more undercooked chunks or overcooked bits in your dishes — huzzah! 
Aesthetics: It’s a known fact that we eat with our eyes first. Cutting food into the shapes similar in size enhances the appearance of your final...