Knife Selection & Anatomy: How to choose and use the right knife for the job (such as a chef’s knife, paring knife, or serrated knife) and understand parts like the blade, bolster, and heel. 

Proper Grips & Posture: How to hold the knife for stability, and how to position your body for leverage. 

The Claw Technique: How to curve the fingers of your non-dominant hand into a “claw” shape so your knuckles guide the blade and your fingertips stay safe. 

Essential Knife Cuts: How to execute standard culinary cuts—including slices, dices (small, medium, large), julienne (matchsticks), brunoise (tiny cubes), mince, and chiffonade (thin ribbon herbs/greens). 

Maintenance & Sharpening: How to hone a blade on a steel rod between tasks and sharpen edges using a whetstone.