Knife Skills 101

Great cooking starts with great knife skills. Uniform cuts mean even cooking.

The Essential Cuts

1. Dice

Square off your vegetable, cut into planks, sticks, then cubes.

• Brunoise: 3mm — garnishes
• Small dice: 6mm — salsas
• Medium dice: 12mm — soups
• Large dice: 20mm — roasting

2. Julienne

Thin strips 3mm × 3mm × 5cm. Essential for stir-fries and salads.

3. Chiffonade

Roll leafy herbs into a tight cylinder, slice into thin ribbons.

4. Mince

Rock the knife back and forth for tiny, even pieces. Ideal for garlic.

5. Oblique (Roll Cut)

Cut at 45°, rotate quarter turn, repeat. Maximum surface area for braising.

Pro Tips

• Keep your knife sharp — dull is more dangerous
• Curl fingers into a claw, knuckles guide the blade
• Let the knife do the work with a rocking motion
• Practice on onions for great feedback

Master these five cuts and handle 90% of kitchen prep with confidence.