The best way to practice knife skills is to cut potatoes. It would be great if there is a large school dining room or enterprise dining room to practice knife skills. To practice knife skills, you must first ask the master the correct knife-holding technique, first learn to slice, and you must never be quick at first. You must cut the slices evenly to make the silk cut evenly at the back. The real knife skills actually have no technical content, and its core is to practice more. After slicing for a long time, the speed will naturally increase, and then cut the silk. Cut slowly, so that you can fly a knife to cut silk after practicing for half a month. A good knife skill is not to cut the silk very finely, but to cut the silk evenly and uniformly, preferably one millimeter square (the thickness of matchstick is the best). You can also cross-practice cutting meat at ordinary times. Because the texture of meat and potatoes is different, you need different wrist strength. The big taboo of practicing knife skill is to cut ginger slices, shredded ginger, garlic slices and minced garlic at ordinary times. Insist on practicing for a month and have the guidance of a master, you will make great progress. Always remember that peeling can also exercise your knife skills and your patience and carefulness. Ask if you don't understand, ask if you have doubts, ask the master and ask your colleagues. Generally, the kitchen kitchens pay attention to teamwork, and you can also learn tacit cooperation while practicing knife skills! Finally, I suggest you buy a first-class steel knife (Yangjiang Shibazi, Shuangshi and other brands are good). This knife may follow your life as a chef. Good luck!