Essential Knife Cuts
A sharp knife and a steady grip are the foundations of kitchen work. Moving beyond rough chopping gives you control over how your ingredients soften and interact with heat.
Stability is your primary goal.
Always create a flat surface on your vegetable by slicing a thin piece off the bottom before you begin. Keep your fingers tucked in a claw grip to guide the blade safely.
- Chef's knife
- Large wooden or plastic cutting board
- Bench scraper
What goes in.
- 2large carrots
- 1large yellow onion
- 1stalk of celery
- 1large russet potato
Protect your fingertips
Curve your non-cutting hand inward so your knuckles act as a guide for the blade. This prevents slips and keeps your thumb tucked safely away from the edge.
The method.
The Batonnet
Trim the ends of a peeled carrot and square off the sides to form a rectangular block. Slice into 1/4-inch planks, stack them, and slice again into 1/4-inch sticks, roughly 2 inches long.
The Julienne
Follow the same process as the batonnet, but slice your planks and sticks to 1/8-inch thickness for delicate, fast-cooking matchsticks.
Small Dice
Take your batonnet sticks, line them up, and cut across at 1/4-inch intervals. You should end up with clean, uniform cubes.
Brunoise
Start with julienne matchsticks and cut across at 1/8-inch intervals. Use these when you need ingredients to disappear into a sauce or garnish.
Large Dice
Cut your potato into 3/4-inch planks and then into 3/4-inch cubes. These hold their shape during long braises or roasting.
When it doesn't go to plan.
Use a bench scraper to move ingredients off the board; it keeps the blade of your knife sharp longer.
If the vegetable is rolling, cut a thin strip off one side to create a stable base before proceeding.
Practice with potatoes or carrots—they are firm, inexpensive, and make the physical difference between cuts obvious.
The ones that keep coming up.
Why does uniformity matter?
When pieces are all the same size, they reach the same level of tenderness at the exact same time. Uneven pieces result in some components being mushy while others remain raw.
How do I know if my knife is sharp enough?
The blade should glide through a tomato skin without requiring downward pressure. If you have to saw back and forth, your knife needs to be honed or sharpened.
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