Basic Knife Cuts
Curtis Stone demystifies the French terminology used for basic knife cuts. C'est facile!
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.
Items You'll Need
- Large Chef's Knife
- Cutting Board