The Professional Chef
by The Culinary Institute of America · The Culinary Institute of America
The Culinary Institute of America's core culinary-school textbook. Its knife-skills chapter covers knife selection, sharpening and honing, and standard cuts such as julienne, brunoise, and chiffonade, alongside stocks, sauces, and cooking methods used in professional kitchens.
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More resources on Knife Skills
serious-eats.com
Serious Eats is a food site featuring chef-tested recipes, cooking techniques, and culinary science explainers. For knife skills, it offers step-by-step tutorials on grip and handling, basic cuts (dice, julienne, brunoise), safety tips, and sharpening guidance, often with photos and videos.
rouxbe.com
Rouxbe is an online culinary school that delivers professional-grade cooking training through step-by-step video lessons and guided practice. It features a comprehensive knife skills course along with other foundational techniques and certification options.