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Knife Skills Basics, Learn 6+ Types of Cuts

In this one-time cooking course you will learn how to hold and effectively use a Chef's knife and make 6 different types of cuts. Small Class Size guarantees the attention each student deserves.
Chef Danielle Weaver, CWC, CWPC
147 total reviews for this teacher
3 reviews for this class
Completed by 4 learners
  There are no upcoming classes.
year olds
learners per class


Charged upfront
Meets once
70 minute class

There are no open spots for this class.

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Class Experience

If you are interested in obtaining written procedures to create a complete recipe, please refer to the class recordings. The class recordings are yours forever and can be watched over and over again anytime you want to make the dish we created together in class.  The recording will show every tip and trick, and you taking your own notes to create your own procedures which will satisfy all learning modalities of physical writing, listening and watching which help commit it to memory.  
 1 file available upon enrollment
Cutting Vegetables: 3 or 4 Large Carrots 1 or 3 Large Russet Potatoes 1 or 2 Zucchini 1 Bell Pepper 1 or 2 Large Tomatoes 1 Bunch of Spinach or Basil
1 hour 10 minutes per week in class, and maybe some time outside of class.
If you are not comfortable with you student using an oven or sharp items or hot equipment, it is requested that parental supervision be available for the hot and sharp stuff.  While parents are encouraged to provide supervision, it must be done while remaining off camera for the duration of the class.

*There is no cooking or a completed dish at the end of this class. Vegetable being used do not have to be consumed when the class is finished. If your student is allergic to any of these items, I am happy to provide alternative options.*


Chef Danielle Weaver, CWC, CWPC
Lives in the United States
Come cook with me!
147 total reviews
93 completed classes

About Me

Hello! My name is Danielle Weaver. I am a classically trained chef with an emphasis on baking and pastry, as well as allergy and dietary alternatives. I’ve worked in Hospitality since I was 14, mostly at several 4 and 5 star resorts in both front... 
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