this might help -
http://www.savvyvegetarian.com/recipes/h...0knife.phpor this -
http://www.cheftalk.com/content/display....pe=article(I agree with author's choice of illus. #1 as the way to hold your knife - it gives the most control, imo)
AND REMEMBER to always keep your fingers (of the non-cutting hand) curled, then the knife will just 'kiss' your knuckles as you chop - the blade never going above the height of your knuckles...
)
and the basic knife cuts are -
brunoise - 1/8x1/8x1/8"
small dice - 1/4x1/4x1/4"
medium dice - 1/2x1/2x1/2"
large dice - 3/4x3/4x3/4"
julienne - 1/8x1/8x 2 1/2"
batonnet - 1/4x1/4x 2 1/2 - 3"
frenh fry - 1/3 - 1/2" sq. x 3" long
And when you are tested on, say your mirepoix, your cuts MUST be uniform!! right, Denise? It's a pain at first, but with practice it becomes a habit.
Any of this help?