Knife Skills •Proper Grip•Guide Hand•Cutting Techniques:•Slicing: Use a rocking motion, moving the knife tip to heel in a smooth curve.•Dicing: Cut food into uniform cubes for even cooking.•Julienne: Thin, matchstick-sized strips for vegetables.•Brunoises: Very fine dice, often used for garnishes.•Chopping: Quick cuts, generally for rough pieces.•Safety: Keep knife sharp, use a stable cutting board with a damp cloth underneath, and keep fingers away from blade.•Consistency: Make cuts uniform in size and shape for even cooking and better presentation.•Efficiency: Mastering knife skills speeds up prep work, reduces waste, and improves dish quality.