Fundamental Knife Skills
Enhance your precision by mastering your cutting tools
Founder of Suba Knives and specialist in traditional Japanese sharpening
Technique, precision, and safety in the use of kitchen knives
This course provides an in-depth view of the world of kitchen knives, an essential tool in any gastronomic setting. Through a clear and structured approach, it covers technical, practical, and historical aspects that allow for improving the quality of culinary work from the ground up.
Throughout the lessons, you will explore knife types, materials, blade structures, surfaces, sharpening techniques, and maintenance practices. It also includes key considerations around ergonomics, posture, selection, and care—all aimed at ensuring an efficient, safe, and professional cut.
By the end of this online course, you will be able to:
- Identify knives based on type, shape, edge, and function
- Choose the right tool depending on the task and user
- Apply cutting techniques with greater precision and control
- Carry out proper maintenance to extend the knife’s lifespan
- Evaluate materials and finishes and understand how they influence the final result
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Course Syllabus
Course Content
Chapter 2 - Introduction to the world of knives
Free
Chapter 3 - Knife anatomy and types
Chapter 4 - Safe and effective knives handling
Chapter 5 - Knife sharpening and maintenance
Chapter 6 - To conclude
Precision, safety, and conscious use of cutting tools
What you'll learn
- Classification of knives: from gyuto to petty, categorized by edge, design, and use
- Materials and construction: types of steel, layering, resistance properties, and sharpening ability
- Sharpening with whetstone: manual technique to keep blades in optimal condition
- Precise cutting: methods such as push cutting, rocking, and straight motion to avoid mistakes
- Ergonomics and posture: adapting the knife to your body for prolonged, strain-free use
- Preservation and storage: cleaning, blade protection, and safety measures
In this course, in addition you will also learn various culinary techniques that will serve you in many situations.
The techniques you will learn include:
- Sharpening with a whetstone
- Assessing blade sharpness
- Push and rocking cut techniques
- Ergonomic handling of kitchen tools
- Differentiation between single and double bevels
- Cleaning, maintaining, and storing knives
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Meet your Instructor
Founder of Suba Knives and specialist in traditional Japanese sharpening
Danish chef and master knife maker trained in Japan, blending tradition and precision from his Suba Knives workshop in Copenhagen.
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Every course includes a downloadable recipe book
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To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.6
Avg. Rating
464 Ratings
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Annastasia
Detailed but not as comprehensive as expected.
I appreciated the lesson on different types of knives and how to sharpen them but what I really wanted to learn from the Fundamental Knife Skills course, was how to apply those different knifes in cutting vegetables and proteins. So while I learned about knives I didn't really learn how to cut.
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Wow, knives have an ancient Story
Thank you Stefan for such important topics on knives. Now I have an idea about the different knives , their uses and how to sharpen them with a stone.