A sharp knife and the right technique can completely change the way you cook. Knife skills don’t just make prep faster — they also help food cook evenly, improve presentation, and make the process more enjoyable. From dicing an onion to slicing a tomato, the way you cut has a big impact on the final dish.
The good news is, you don’t need years of training to learn the basics. Mastering a few classic cuts makes prep easier, reduces waste, and brings a touch of finesse to all of your meals - whether that's a rough chop or attempting a perfect julienne.
Let's break down some of the most common knife cuts you’ll come across, and how to master them:
The most versatile and forgiving cut. Chops can be rough, medium, or small — no need for finesse and perfect for your everyday, quick cooking
1. Slice your vegetable or fruit into thin sections, either lengthwise or widthwise.
2. Gather the slices together and cut them into smaller, evenly sized pieces.
Rondelle - French for round is a simple cut for circular veggies like cucumbers, zucchini, or carrots. To cut a rondelle, slice across your veggie straight down to create little coins. Keep your slices uniform, and adjust the thickness depending on your dish or personal taste.
Think of the bias cut as a more elegant older sister of the rondelle. To do this, cut your round vegetables at a diagonal angle instead of straight down. The result? Longer, oval-shaped slices that look just a tad fancier.
Batonnet translates to little stick — essentially, the French fry cut. These uniform sticks measure about ½-inch by ½-inch by 2½ inches. Here's how to achieve a batonnet:
1. Trim the ends, then slice off the rounded sides of your vegetable so you have something similar to a rectangular block.
2. Slice that block lengthwise into flat, even planks.
3. Stack the planks and slice them again lengthwise to form sticks.
Also known as cubes, diced vegetables are a staple in almost every recipe. Diced vegetables can range from large, medium, and small, depending on preference and the dish you're making. Here's how to dice:
1. Cut your vegetables into flat planks.
2. Slice the planks into long, even strips.
3. Turn the strips and cut across to form squares.
Welcome to the matchstick cut. Julienne slices are thin sticks, usually about 1/8-inch thick, often used in stir-fries, salads, sushi, or garnishes. There are two main methods:
1. Peel and square off your vegetable, slice into thin planks, stack them, and cut into sticks.
2. Cut your vegetables on a bias, stack the slices, and cut across.
Brunoise is an advanced cut that takes your julienne one step further. This cut is used as a fine garnish or as the base of dishes like soups and broths, where small, uniform pieces help build flavour and texture. Here's how to brunoise cut:
1. Start by cutting your ingredients into thin julienne sticks.
2. Turn the sticks and slice across to dice them into tiny, uniform 1/8-inch cubes.
The chiffonade cut is used for herbs and leafy greens, creating ribbons that can be used as a garnish or for adding extra flavour to your dish. To Chiffonade cut:
1. Stack your leaves on top of one another, and roll them tightly (like a little cigarette).
2. Take your knife and slice across to create thin ribbons.
The tiniest cut of all, often used for garlic, herbs, or citrus zest. To explain how to mince, let's presume you're mincing garlic.
1. Press down on your garlic clove with your knife to lightly crush it.
2. Slice the clove lengthwise into thin strips.
3. Chop repeatedly in a rocking motion across the strips until the pieces are very fine.
