Knife skills .... Cutting skills . . .

A knife (plural knives) is a cutting tool with an exposed cutting edge or blade.
A kitchen knife is any knife that is intended to be used in food preparation.
Once you acquire the cutting skills then it becomes gives the pleasure of cooking.
With good knife skills, cooking becomes fun.
The knife plays a significant role in some cultures through ritual and superstition, as the knife was an essential tool for survival since early man.
Knife skills are one of the most important parts of the culinary arts.
Learning to use a knife correctly will speed up your cutting time and preparing|cooking the food.
The chef's knife is probably a cook's most important tool.
Chopping an onion is one of the most common kitchen tasks.
Good knife skills helps improve the quality of the food you cook.
There are a number of regular knife cuts that are basic to chef skills.
Each produces a standardized piece of food.
The two basic shapes for cuts are the strip and the cube.
The Strip Cuts are Batonnet, Allumette, Julienne and Fine Julienne.
The Cube Cuts Large Dice (Carré), Medium Dice (Parmentier), Small Dice (Macédoine),
Brunoise and Fine Brunoise.
For any basic ' cutting ' a sturdy cutting board, chef’s knife, paring knife
and a vegetable peeler are the most important tools.
If one wishes to improve their knife skills, then one can begin cutting potatoes, carrots, onions, leafy herbs or vegetables and large vegetables like the cabbage , bell peppers, mango or large citrus fruits like oranges.
A mince is a tiny, but less fussy cut of vegetable.
A chiffonade is a fine slice or shred of leafy vegetables or herbs.
Chiffonade, means to stack a few leaves, roll them into a cigar shape, and slice.
Filleting a Pepper is to remove the ribs from a bell peppers.
A rondelle is a coin shaped slice of a cylindrical vegetable.
A classic tourne is a football shaped, blunt ended cut with seven equal sides.
For the ' tourne' peel and quarter a medium sized potato, and cut off the tapered end
of the quarter to create another flat end .
What is a Julienne Cut ?
A julienne is a type of cut that makes a long 
thin strip. It's a good technique to use for vegetables and other ingredients when you
want to heighten their presentation.
When food is sliced into even, thin strips,
it is called a julienne cut.
Julienne is a culinary knife cut in which the food item is cut into long thin strips.
Sometimes called 'shoe string'.  A julienne cut may be of varying thicknesses,
but it is usually square. Using a julienne cut in food preparation also ensures that food
cooks evenly.  A julienne is a type of cut that makes a long thin strip.
It's a good technique to use for vegetables and other ingredients when you want to heighten their presentation.  Julienne is a cutting technique that cuts vegetables in 1/4 inch rectangular sticks. Carrot Julienne, Potato, ginger, Bell peppers are cut in juliennes.  Julienned vegetables are used for fajitas, stir-fry vegetables, salads, omelets n  quiches.
Potatoes juliennes are best used as French fry.
 If one julienne any firm fruit or vegetable, like  apples or carrots, it means slicing them into small square strips. Julienning foods is cutting them thinly to cook quickly while retaining their thin shape.
A julienne peeler is a kitchen device to cuts vegetables into thin, uniform strips, or "julienne" type.
A julienne peeler is used for firm vegetables, like carrots and zucchini, or potatoes.
Julienne vegetables are perfect for salads or appetizers. In traditional French cuisine, matchsticks cut from vegetables such as carrots were known as julienne..