5 Basic Knife Cuts That Will Make You Look Like a Master Chef

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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Knife cuts can leave you with lots of vegetable waste, since it requires lots of trimming to make your organically shaped carrot, parsnip or potato into perfectly squared-off, even shapes. However, you can save the scraps for making stock, purées and sauces where perfect knife cuts are less important.

Batonnet

 

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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Batonnet or baton is a matchstick knife cut. The precise dimensions are a 1/4 inch by 1/4 inch and then roughly to 2 to 2 1/2 inches long.

Brunoise

 

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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A brunoise references a 1/8-inch-square dice that is exactly half the size of the larger macédoine dice. This dice is achieved by first cutting your firm vegetable into a julienne and then dicing into cubes.

 

Chiffonade

 

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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Chiffonade, which means little ribbons in French, is a slicing technique used on delicate leafy vegetables and herbs like basil, parsley or lettuces, not tougher herbs like rosemary or thyme. To achieve a chiffonade, leaves are stacked and tightly rolled before being thinly sliced to produce long, delicate strips.

 

Julienne

 

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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A julienne is a small matchstick cut. The vegetables are cut into batons that are 1/8 inch by 1/8 inch and about 1 to 2 inches long.

Macédoine

 

5 Basic Knife Cuts That Will Make You Look Like a Master Chef

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A macédoine is a 1/4-inch-square cube that is made from cutting down a baton.

 

So there you have it, some basic knife skills that will have you slicing and dicing like a pro in no time. Don’t forget to use a sharp knife — that’s one of the essential restaurant secrets every home cook should know.

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