The document discusses various knife skills and cutting techniques used in cooking: 1) It describes different types of knives such as chef's knives, boning knives, bread knives, and paring knives used for slicing, dicing, and other cutting tasks. 2) It provides instructions for common cuts like dicing, julienning, mincing, and slicing vegetables as well as techniques for cutting onions. 3) Special cuts are also described for making radish roses, green onion garnishes, and toppings for tacos. Proper handling and use of knives is emphasized for safety.