"""
Knife skills and cutting techniques for kitchen prep.
"""

title: str = "Knife Skills and Cutting Techniques"

content: str = """
Consistent knife work affects cooking time, presentation, and efficiency. All
prep at Cardinal Hearth follows standard cuts for uniformity.

**Basic Cuts**: Brunoise (fine dice), small dice, medium dice, large dice;
julienne and batonnet for vegetables; chiffonade for herbs and leafy greens.
Each cut has a defined size range documented in our prep standards.

**Safety**: Maintain sharp knives; dull blades require more force and slip more
easily. Use the claw grip when guiding food: fingertips curled under, knuckles
against the blade. The cutting board must be stable; damp towel underneath
prevents slipping. Never leave knives in sinks or under prep.

**Maintenance**: Steel the blade before each use to align the edge. Sharpen on
a whetstone weekly or when the blade no longer slices cleanly through a tomato.
Store knives in a block or on a magnetic strip; never loose in drawers.
"""  # noqa: E501

version: str = "0.0.1"
