Best Online Knife Skills Classes

Top 5 Best Knife Skills Classes Online for Beginners 2022

What are the most basic Knife skills?

There are many knife skills to learn here are some of them:

    1. Griping: The first and most important skill is how you hold or grip the knife. Before you cut anything, make sure you can grip the knife perfectly.
    2. Cutting skills: How you cut all the cooking ingredients safely.
    3. Mincing: Mincing is a very important part of knife skills. How you mince it’s also the important thing.
    4. Sharpening: When you use a knife, make sure you sharpen your knives properly. And this is a very mandatory thing.
    5. Slicing: It’s the most important part of knife skills. How to slice properly any vegetable is the most important knife skill.
    6. Storage: How you store each and every kitchen knife after use it’s also a very important skill.

    5 Best Knife Skills Classes Online for Beginners

    Here’s a list of virtual knife skills classes:

    1. Knife Skills: A Mini Class to Chop Like a Chef

    From: Skillshare

    This is a great online knife skill training class from Skillshare that you can join right now. Here the skills will be taught by the famous chef Elena Karp.

    From this online course, you’ll learn 4 essential knife cuts and learn the fundamental skills for the kitchen.

    Also, you can learn the basic cuts of every kitchen ingredient. Will learn the different kitchen hacks. And learn how to cut all the cooking ingredients properly and confidently.

    What You’ll Learn from this Course:

    • You will learn 4 essential knife cuts.
    • Learn the fundamental skills for the kitchen.
    • Learn to use all chef’s knives and cut vegetables quickly with them.
    • You can learn the different types of kitchen hacks.

    Course Duration: 12 minutes

    Certificate of Completion: Yes

    Enroll in this Course>> [Most Recommended]

    2. Fundamentals in Culinary Knife Skills

    From: Udemy

    This is another great course from Udemy to learn chef knife skills online. After completing this course, you can easily find a job in any hotel as well as a restaurant.

    Through this course, you’ll learn how to handle the chef’s knives in the kitchen. You can learn the different types of cutting techniques. Will learn the fundamentals of knife skills that will be explained step-by-step in the video lessons.

    This course is best suitable for beginners who want to improve their knife skills. Like, Budding chefs, Cooks, Housewives, and people who want to learn culinary arts from the basics.

    And also, it’s best for experienced chefs who want to learn other advanced vegetable-cutting techniques for their different recipes.

    What You’ll Learn from this Course:

    • You will learn to handle the chef’s knives in the kitchen.
    • You can learn professional vegetable-cutting techniques.
    • Learn the best suitable types of cuts for different recipes.

    Course Duration: 1 hour

    Certificate of Completion: Yes

    Enroll in this Course>>

    3. Art of Cutting Vegetables Like a Pro

    From: Udemy

    If are interested to master the art of cutting vegetables then this online course from Udemy is perfect for you.

    Through this course, you can learn about different types of knives and their uses in the kitchen. You will learn how to hold a knife and cut properly.

    Also, learn about the different types of vegetable cuts. For example, Julienne, Jardiniere, Macedoine, Brounoise, Slicing, Paring, Chiffonade, Wedges, Mirepoix.

    This course is best suitable for Hotel management students, Budding chefs, and Cooks. Also, suitable for those who are interested to learn about basic kitchen operations. And also for homemakers, and trainees in the vegetable preparation of hotels and restaurants.

    What You’ll Learn from this Course:

    • You will learn how to hold a knife and cut properly.
    • You can learn the different types of cuts of vegetables.
    • You will learn to cut vegetables professionally and give a nice presentation.
    • Learn the culinary arts from the basic to the advanced level.

    Course Duration: 1.5 hours

    Certificate of Completion: Yes

    Enroll in this Course>>

    4. Professional Knife Skills from Futurelearn

    From: Futurelearn

    If you want to learn knife skills lessons online then this could be also your best choice.

    From this course, you’ll learn about different knife types, different blades, and their uses. And learn how to cut all the ingredients for your recipe.

    Also, you’ll learn about knife maintenance, and will get professional tips on washing, sharpening, and correctly storing your knives.

    Not only that you will also learn the safety procedures with a knife when cooking and I think this is the most important skill you could learn from this course. After that, you’ll learn different knife-cutting techniques. Like, Brunoix, Precision, Mirepoix, Macifoix etc.

    This is a complete 2 weeks course and this course is suitable for anyone who wants to improve their knife skills for food production.

    Also, best for home chefs as well as those who are starting their professional journey in hotels as well as restaurants as chefs.

    What You’ll Learn from this Course:

    • Learn about different types of knives.
    • Learn about different knife blades and their uses.
    • You learn the safety tips of knife handling.
    • You will learn different cutting techniques.

    Course Duration: 2 weeks

    Certificate of Completion: Yes

    Enroll in this Course>>

    5. Free Virtual Knife Skills Training Class from Rouxbe

    From: Rouxbe

    Through this online course, you will learn how to select a knife and knife set. Also, learn to handle a chef’s knife properly and safely, learn different types of cutting, and how to implement all the cuts for your recipes.

    After that, you can learn how to sharpen and care for your knife. And trust me after completing this course you’ll feel more confident and active in the kitchen space.

    What You’ll Learn from this Course:

    • Learn to choose to perfect a knife and knife set.
    • Learn to handle a chef’s knife properly and safely.
    • You learn different types of cutting.
    • Learn how to sharpen and care for your knife.

    Course Duration: Approx. 6 hours

    Certificate of Completion: No

    Enroll in this Course>>

    How many Knife cuts are there?

    1. Mirepoix: This is a mixture of chopped celery, carrot leek, and onion. The size of the vegetables varies from very large chunks to bite size according to the length of time the mirepoix is to be cooked the longer the cooking time, the larger the vegetables.

    2. Cutting Batonnets: Batonnets are 5 mm wide and 5-6cm long. To prepare them, choose long, straight vegetables. Peel each carrot very evenly with a swivel peeler to a smooth, tapering cylinder.

    3. Julienne: Julienne is 2.5 to 5cm long and 3mm thick. Clean the vegetables with a paring or turning knife and cut a straight side on each, so it’s flat. Julienne may be used for Japanese dishes and garnishes.

    4. Dicing: Dicing is a useful solution if you need to seek out a choice of ingredients or like to deconstruct a classic recipe Dice at the last possible moment to preserve the flavor.

    5. Diamonds: This is ideal for plain, boiled green vegetables, such as leeks and runner beans. Cut snap peas at a sharper angle, almost top to bottom, into two or three thin slices, to release the sweet tiny peas.

    6. Stars: The Canelle knife enables you to make attractive stars that give a different look and style to long vegetables, such as Zucchini and Carrots. Stars are very gold for stir-frying.

    What are the Knife blade types and uses?

    The knife collection should feature a variety of blades. This helps to keep them all sharp. If you use scalloped blades with tapered ground blades will get less wear.

    So, here are some knife blade types and their use:

    1. Tapered Ground Edge: This blade has a thin, long, taper from the spire to the cutting edge. Most knives have this blade, it is good for chopping and general-purpose slicing.

    2. Scalloped Edge: It’s often a long knife the teeth of this edge are similar to those in a serrated blade.

    3. Serrated Edge: The saw-toothed edge easily bites through tough skins and tender centers, as in eggplant.

    4. Granton Edge: The oval depression holds tiny pockets of air, which stop slices that are being cut from sticking to the blade. This blade is good for moist foods, such as large joints of cold meats, smoked salmon, ham, and turkey.

    5. Single Ground Edge: Japanese knives were traditionally beveled on the right-hand side only.

    Some FAQs:

    How do you maintain a knife?

    Do not misuse Knives. It is not a Can opener or Screwdriver. You will irreparably damage your knife and could easily injure yourself. This is a little more dreary in life than struggling with a blunt knife.
    So keep it sharpened and honed this can’t be done too frequently. A ceramic or Japanese knife, when sharpened and honed daily by professionals, can drop through an onion, without any juice escaping.

    How many types of knives are there?

    Here’s a list of 20 different knife types:
    1. Filleting knife.
    2. Boning knife.
    3. Utility knife.
    4. Paring knife.
    5. Chef’s knife.
    6. Slicing knife.
    7. Serrated knife.
    8. Scalloped knife.
    9. Granton knife.
    10. Bread knife.
    11. Santoku knife.
    12. Turning knife.
    13. Clam knife.
    14. Fish scaler.
    15. Palette knife.
    16. Trowel spatula.
    17. Dough cutter.
    18. Scalpel.
    19. Oyster knife.
    20. Parmesan knife.

    What are some safety tips for using knives?

    1. Make sure your magnetic rack is powerful enough and your knives are clean or they can slip off. Stand knife blocks on a nonslippery surface.
    2. Keep knives sharp and honed and always use an appropriate knife for the task. Choose knife handles that you can hold in a safe, tireless grip.
    3. Sprinkle water on a dishcloth or paper towel and place it under the cutting board to stop it from slipping or sliding around when in use.
    4. Cut away from your body and lay knives so they face away from you in the work area.
    5. Never run your finger along a cutting edge, use a tomato, to test its sharpness.
    6. Ensure that the work surface is tidy, to avoid knives being hidden.
    7. Keep children away from knives.
    8. Make a protective cover for any knife that has to be kept loose in a drawer. Fold some thick cardboard to size around the blade and secure it with tape.

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