It doesn't matter how high quality your ingredients are, because if your knife skills aren't up to par, cooking is going to feel like a chore. In this class, you'll start with a discussion of various styles of knives and when to use them, proper storage, cleaning, and sharpening. And then it's time to start practicing! Get hands-on experience cutting brunious, baton, batonette, chiffonade and other classic cuts without the fancy French names. Feel free to snack on the tasty veggies you're cutting up. Once you have these basics under your belt, your prep work will be a breeze.