Proper Knife Skills (Brunoise & Chiffonade)

Culinary school spends weeks on nothing but knife work. A brunoise (1/8-inch dice) cooks evenly and melts into sauces. A chiffonade (fine ribbon cuts of herbs and greens) releases maximum aroma without bruising. Beyond aesthetics, precise knife cuts ensure even cooking — when your onion pieces range from powder to chunks, some burn while others stay raw. The claw grip, the rock chop, and a sharp 8-inch chef's knife are non-negotiable fundamentals.