Refer to page 29 in the recipe binder... An overview of knife safety, handling and storage. Also a reminder of the most common cuts we will be using. For an AMAZING detailed knife and equipment training...see my Knife and Equipment Skills for the Plant-based Kitchen course. We go through all the classic French and Asian style cuts, plus all the tips you need for the equipment most common in the plant-based kitchen. I HIGHLY recommend it for those that want to up their game in efficient plant-based knife skills. You will see a marked difference in production time meal to meal or on the one day a week you dedicate to batch preparation.