Knife Cuts Every Beginner Should Know

Fundamental linear cuts

Julienne are thin strips about 5 cm long and 2–3 mm thick, ideal for quick stir-fries and garnishes. Brunoise is a tiny 2–3 mm dice made by cutting julienne crosswise; used in sauces, refined soffritto, and garnish.

Chiffonade applies to leaves: stack, roll, and slice into thin strips, perfect for basil, spinach, or mint. Batonnet are sticks about 6 mm, the step toward julienne.

• Julienne: thin long strips.
• Brunoise: tiny dice.
• Chiffonade: leaf strips.
• Batonnet: 6 mm sticks.

Dice and slice cuts

Classic mirepoix combines onion, carrot, and celery in 5–10 mm dice for stocks and stews. Large dice keep more texture in long braises; small dice break down and thicken sauce.

Thin slices suit gratins or chips; thick slices stand up to oven and grill. Always cut with a rocking blade motion, not by crushing with the knife tip.

• Large dice: stews and texture.
• Small dice: soffritto and sauces.
• Slices matched to desired cooking.

Cuts for proteins and aromatics

For meat, cutting across the grain shortens fibers and eases chewing. For fish, fillet with a flexible knife following the bones. Garlic in slices browns gently; minced garlic releases more flavor; whole confit garlic is delicate.

Ginger in julienne for stir-fries; grated for marinades. Scallion in bias slices increases surface area and caramelizes better.

How to practice and gain speed

Start slowly aiming for uniformity, not speed. Irregular cuts leave one piece raw and another overcooked. Use the claw with knuckles toward the blade and guide the knife with knuckles, not fingertips.

Practice on carrots and cheap potatoes before moving to onion or delicate herbs. Hone the knife every 15–20 minutes of intense work.

• Uniformity before speed.
• Claw and knuckles as guide.
• Practice on inexpensive vegetables.