Which knife is useful for cutting breads and pastries?

Which knife is designed to cut away skin and peel, also useful for cutting intricate garnishes and other detail work?

A knife does a better job of cutting or slicing food when it is sharp?

What should be placed underneath a cutting board to prevent it from slipping?

How should you wash your knives?

How should you pass a knife to another person?

How should you carry a knife through the kitchen?

What is the correct way to hold any food product with the off hand?

This type of knife cut is used for vegetables like potatoes and watermelon and measures 3/4 inch X 3/4 inch X 3/4 inch.

This knife cut is typically used for garnishes and is the very smallest of the dice cuts. It measures 1/8 inch X 1/8 inch X 1/8 inch.

This type of knife cut is commonly used on vegetable leaves and fresh herbs such as basil. The leaves are stacked, rolled, and sliced perpendicularly, creating thin strips.

The cut measures 1/8 inch × 1/8 inch × 2 1/2 inches and is basically the allumette cut once more lengthwise. You will most often use this cut for carrots, celery, or potatoes, and see the thin strips used as a garnish. 

This cut measures 1/4 inch × 1/4 inch × 1/4 inch and is produced by slicing the allumette into 1/4-inch sections.

Measuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, this cut is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.

This cut measures 1/2 inch × 1/2 inch × 1/2 inch, and is a smaller version of the large dice. This is generally a good choice when recipes don't specify the size of the dice and the ingredient list just says "diced tomatoes."

Smaller than a fine brunoise, this cut is less precise since it is supposed to be finely cut. We most often use it on garlic, or other aromatics, when we want the flavor to be distributed more throughout the dish.