Classic Knife Cuts
Sunday, November 4th, 2007 by The Cooking Guy Subscribe To Our Feed
Here are some basic techniques for chopping various foods including meats, vegetables and herbs.
These cuts work best when you use a good sharp chef’s knife.
Tip: Always tuck your fingertips under while holding the food to keep them from getting cut.
Chop- Chop food in large, irregular pieces, while using a quick and heavy rocking motion. To cut food this way does not require precise or uniform pieces.
Slice-Cut food into flat, thin pieces.
Julienne- Cut vegetables into long thin even match stick strips. First slice food into thin strips about ¼” thick. Then stack and cut into 1/8-inch-thick spears.
Dice- Cut into small cubes or squares ranging form ¼ to ¾ inch.
Brunoise- Cut food into a very small dice. First you would begin by cutting your foods into thin strips known as the julienne cut. Then you would group the thin slices in a pile and slice crosswise into small squares or dices.
Mince- Finely chop food into very small irregular pieces, using the same technique as for chopping. This cut does not require precise or uniform cuts.
Chiffonade- Finely shredded or chopped into ribbons or strips of things like herbs or vegetables commonly used in soups, salads and stews. To Chiffonade herbs, stack several herbs on top of one another with the largest on the bottom and roll them up lengthwise. Use a sharp knife, to cut the roll at an angle into very thin slices.
Although some of these cuts state precise measurements, you do not need to get out your ruler to measure. Use your best guess and keep practicing
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