Knife Skills

Develop the precision and control that underpin professional kitchen preparation. Across six classes, progress from knife anatomy and foundational cuts to whole poultry, meat and fish fabrication. Learn to select the appropriate tool, work safely and produce consistent results with less unnecessary waste.

$1,750 per person · Capacity: 8.

What you’ll learn

Class 1

Learn the anatomy of a kitchen knife, how grip affects control and the mechanics of maintaining a working edge. Establish safe hand positioning and practice foundational cuts with deliberate, repeatable movements. Build accuracy before increasing speed, with attention to the size and consistency of each piece.

Class 2

Develop more advanced cuts while building a steady production rhythm. Practice maintaining consistent dimensions as you work more efficiently, then apply the prepared ingredients in blanching and pickling. Connect the precision of the cut with its effect on cooking and the finished texture.

Class 3

Learn when to use paring and serrated knives, peelers, mandolines and microplanes instead of a chef’s knife. Work with challenging produce such as leeks, squash and citrus segments, then apply appropriate blade control to chicken preparation. Focus on selecting the tool and movement that fit the task.

Class 4

Work through whole-chicken preparation by trussing, spatchcocking and cutting a bird into eight portions. Learn to identify joints and follow the bird’s structure for clean, controlled cuts. Use the bones for stock, connecting accurate fabrication with thoughtful use of the whole ingredient.

Class 5

Practice cutting evenly sized steaks and trimming and portioning a pork tenderloin. Refine blade angle and control to make clean cuts while limiting unnecessary waste. Learn why consistent portions matter for both presentation and predictable cooking, maintaining sound technique throughout the preparation.

Class 6

Assess seafood freshness and learn appropriate handling and storage before breaking down a whole fish. Develop controlled knife work suited to delicate flesh and use the bones to make fumet, a light fish stock. Apply the series’ emphasis on precision and careful use of ingredients.

The final class concludes with a Skillette certificate of completion.