KnifeTalk

Six classical cuts. One board. Eight reps a session. KnifeTalk is a practice tool for home cooks and culinary students. Learn the method for each cut, then drill it on a procedurally generated vegetable — and have every stroke measured against the spec a kitchen would hold you to. THE METHOD Step-by-step instruction for all six cuts, demonstrated in 3D on the board. Halve the onion pole to pole, keep the root on, cut in from the stem and stop short of it — six steps, the sequence a kitchen actually uses. Read it, then practise it. THE SIX CUTS · Julienne — 2 × 2 × 50 mm · Brunoise — 2 mm dice · Chiffonade — 1–2 mm ribbon · Batonnet — 6 × 6 × 60 mm · Dice — 12 mm cube · Rondelle — 3 mm round WHAT GETS MEASURED Every swipe is a knife stroke, and three things are scored: · Spacing uniformity — how even your gaps are · Thickness — your mean against the spec, in millimetres · Blade angle — how far off perpendicular the stroke drifted Each cut face is coloured by its own quality: blade steel for precise, amber for drifting, red for uneven. You see a bad gap before you read a number. NOTHING HERE IS A PHOTOGRAPH Every carrot, onion, pepper and basil leaf is generated in code from a fresh seed. The app ships without a single image file. Regenerate and the stock is genuinely different, so you can never learn one board by heart. TRAIN, DON'T SCROLL · Eight reps a session, scored rep by rep · Exploded view after every rep, with a thickness chart piece by piece · Ghost guides at the ideal spacing, on or off · A daily streak, a skill radar across the six cuts, personal bests · A session summary that names your weakest cut and starts you there next time No food is wasted. Everything here is geometry.