Knives are among a chef's most prized possessions, and superior knife skills are at the core of his or her success. Treating knives with respect and care helps prolong their life and ensures safety and efficiency in the kitchen. From the basics of knife "know-how" to the intricate skill of meat fabrication, this series doesn't miss a beat. Education in these areas ensures a strong return on investment. With the indispensable knowledge of knife safety, care, and specialized skills, kitchen staff is sure to increase productivity, confidence, and the bottom line. This two-part series covers the gamut of knife skills, including choosing knives and using them with precision to minimize waste and maximize efficiency.

KNIFE CARE
The ability to select, handle, and care for a knife is one of the hallmarks of a professional. The knives you use will become as important to you as your fingers. Learn the essential knowledge for proper knife handling and care, including:
*Specialty Knives - edge types, cutting surfaces, overview of related tools
*Safe Knife Handling and Storage
*Sharpening/Honing - learn the secrets from CIA chefs
*Sanitation: A Clean Edge - cleaning and sanitizing

KNIFE SKILLS
Maximize profitability and yield through an increased knowledge of knife skills. Discover the fundamental techniques and money-saving procedures, including:
*The Guiding Hand - learn the different holding styles
*Vegetables Cuts - long, diced, shaped and decorative
*Meat Fabrication - sirloin, tenderloin, pork butt, veal cutlets, leg of lamb, and rack of lamb
*Fish Fabrication - roundfish, flatfish, and shellfish
*Poultry Fabrication - knife usage, legs and wings, boneless breast, and pieces
*Knife Care Review - sharpening, sanitation, and types of knives

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