Basic Knife Cuts

Featured Pro/Author: Curtis Stone Tags: alumette, batonnet, brunoise, frite, gaufrettes, julienne, knife, knife-cuts, knives, macedoine, mignonette, mirepoix, noisette,

Curtis Stone demystifies the French terminology used for basic knife cuts. C'est facile!

Step 1

For the most basic knife cuts, begin by using a large sharp chef's knife to cut the vegetables into slices of desired thickness and length.

Credit: Ray Kachatorian
Step 2

Julienne strips resemble small matchsticks and are typically 1/16 x 1/16 x 1 to 2 inches long or 1/8 x 1/8 x 1 to 2 inches long.

To cut julienne strips, first cut the vegetable into 1/16 or 1/8-inch-thick slices, then stack the slices and cut them into 1/16 or 1/8-inch-wide strips that are of the desired length.

Credit: Ray Kachatorian
Step 3

To cut a fine dice, also known as a brunoise, gather the julienne strips and cut them crosswise into small square cubes. Typically, a brunoise is a 1/8-inch cube, but the size of the julienne will determine the size of the brunoise.

Credit: Ray Kachatorian
Step 4

A baton, or batonnet, looks like a larger matchstick and is typically 1/4 x 1/4 x 2 to 2 1/2 inches long. Use the same method as for cutting julienne strips, adjusting the size of the slices and strips.

When making French fries for the Beer Battered Cod with Homemade Chips, cut the potatoes into large batons that are 1/2 x 1/2 x 5 inches long.

Credit: Ray Kachatorian
Step 5

To cut a dice, gather the batons and cut them crosswise into square cubes. The size of the baton will determine the size of the dice.

Credit: Ray Kachatorian
Step 6

Even cuts not only lend an attractive appearance to your vegetables and finished dishes, but they also help ensure the vegetables cook evenly.

Credit: Ray Kachatorian

Steps Items

Step 1: Large Chef's Knife
For the most basic knife cuts, begin by using a large sharp chef's knife to cut the vegetables into slices of desired thickness and length.

Step 2: Julienne
Julienne strips resemble small matchsticks and are typically 1/16 x 1/16 x 1 to 2 inches long or 1/8 x 1/8 x 1 to 2 inches long. To cut julienne strips, first cut the vegetable into 1/16 or 1/8-inch-thick slices, then stack the slices and cut them into 1/16 or 1/8-inch-wide strips that are of the desired length.

Step 3: Brunoise
To cut a fine dice, also known as a brunoise, gather the julienne strips and cut them crosswise into small square cubes. Typically, a brunoise is a 1/8-inch cube, but the size of the julienne will determine the size of the brunoise.

Step 4: Baton
A baton, or batonnet, looks like a larger matchstick and is typically 1/4 x 1/4 x 2 to 2 1/2 inches long. Use the same method as for cutting julienne strips, adjusting the size of the slices and strips.

Step 5: Large Dice
To cut a dice, gather the batons and cut them crosswise into square cubes. The size of the baton will determine the size of the dice.

Step 6: Why?
Even cuts not only lend an attractive appearance to your vegetables and finished dishes, but they also help ensure the vegetables cook evenly.