Our Basic Knife Skills course taught us that knives are the most important tool you’ll use in the kitchen. In this lesson, we’ll build on that basic knife knowledge—reviewing the best knives to buy and how to choose the right knife for the job—and include new knives in our repertoire, everything from hybrid-style chef's knives to meat cleavers. We’ll review how to sharpen, clean, store, and hold knives safely, as well as how to perform advanced cutting techniques. You’ll learn how to chiffonade and shred, how to julienne, as well how to segment fruit. You’ll also learn how to use your knives to perform basic meat preparation, including filleting and butterflying a roast, as well as how to remove silver skin. If you've ever wondered what the difference is between a stamped and forged knife, or wanted to know how to use a whetstone or brunoise vegetables, this course is for you. With continued practice, your knife skills and speed will continue to improve.