Professional knife skills julienne

Culinary school knife techniques. Julienne: 1/8 x 1/8 x 2-inch strips (matchsticks). Demon: carrot. Steps: 1. Square off sides. 2. Cut 2-inch lengths. 3. Slice into 1/8-inch planks. 4. Stack planks, cut into 1/8-inch strips. Grip: pinch grip (thumb and forefinger on blade), claw grip for guiding hand. Knife: 8-inch chef's knife, sharp. Practice cuts: julienne, brunoise, batonnet, dice, chiffonade. Speed comes with repetition. Explain proper knife maintenance, honing vs sharpening, and safety protocols.