If you have been cooking long enough, you will know that the tomatoes in your sandwich taste different from those in your salad. Ever wonder why? Well, it's because they were cut differently. Different cutting techniques can bring out different flavours and textures of the same ingredient. One of the first lessons of culinary school is the various types of Cutting Techniques. You are in luck; we bring this lesson to you on your screens. So scroll away and learn about 10 Cutting Techniques Everyone Should Know. 

## Julienne

Julienne, or French cut, is when the food is cut into long, thin strips, somewhat like a matchstick. We see this cut commonly placed in French fries and cucumbers for Korean cold noodles. 

![A cucumber being cut in long stripes.](https://chefadora-production.s3.ap-southeast-2.amazonaws.com/10_Cutting_Techniques_Everyone_Should_Know_1_4445f79944.jpg "Did you know sharper knives are safer than knives with dull blades?")

[Julienne Video Tutorial
](https://youtube.com/shorts/Et2qM9L4kQg?si=3EK952RAZ6NK83Fk)

## Batonnet

Much like Juliene, the Batonnet also resembles long strips or a plank, only more rectangular and thicker. Batonnet is French for “little stick” and measures approximately 1⁄4 by 1⁄4 by 2–2+1⁄2 inches. 

[Batonnet Video Tutorial ](https://youtu.be/85_1ed_fjPI?si=FPIlY2WA3POXN1dZ)

## Mince

Mince is a miniaturised version of a Brunoise. Commonly used for ingredients like garlic, ginger, fresh herbs, and onion, as it helps evenly distribute flavours.  The Mince cut creates a fine, almost paste-like consistency. 

[Mince Video Tutorial](https://youtube.com/shorts/yrb1x10ex64?si=GTKTWZoCON_yPZLW)

## Chop

![Garlic being chopped.](https://chefadora-production.s3.ap-southeast-2.amazonaws.com/10_Cutting_Techniques_Everyone_Should_Know_2_ca9c700594.jpg "Chopping is the most commonly used kitchen cutting technique.")

This cut is naturally irregular in shape and size, so if you are not interested in presentation and simply want to get to eating, the chop is your go-to knife technique.  

[Chopping Video Tutorial
](https://youtube.com/shorts/j7OE1WO06vk?si=zH-jkeA0sCcRwrhY)

## Dice

Dice is the most commonly used cutting technique. To get a dice, you first cut your vegetable in a Batonnet and then bundle it together to cut across, creating small cubes of various sizes as per your requirement.

[Dicing Video Tutorial](https://youtube.com/shorts/GJF3Bi_KD9U?si=zN4oWeOjbSPgqriw)

## Brunoise

The best way to describe a Brunoise cut is tiny cubes. To get a Brunoise, you first need to cut your vegetable in a Julienne cut, then bundle it together to cut, dicing them into 1/8-inch cubes. The size of these cubes separates them from a typical mince, which you can get by making them smaller. 

[Brunoise Video Tutorial
](https://youtube.com/shorts/O0egr2frWak?si=RqpzV3-90HNd-SkR)

## Slice

![A kiwi being sliced in even round pieces.](https://chefadora-production.s3.ap-southeast-2.amazonaws.com/10_Cutting_Techniques_Everyone_Should_Know_3_f18f7456e4.jpg "Slicing simply means cutting into consistent, even pieces." )

Another basic but essential knife skill everyone should know is slicing. The thickness of these slices can be adjusted according to preference. The slicing method often requires cuts along the natural shape of the ingredient, so a tomato slice will be circular, but a slice of rectangular bread loaf would be square or rectangular.    

[Slicing Video Tutorial](https://youtube.com/shorts/Wt9WdWsGJMw?si=8cj_2wSzQAgjl8Fv)

## Chiffonade

The Chiffonade cut is for cutting into shreds. It is a technique used for cutting leafy vegetables like spinach, cabbage, lettuce, and herbs. To make this cut, you roll up the vegetable and cut horizontally to get thin strips.

[Chiffonade Video Tutorial](https://youtube.com/shorts/j1l7uAyRB-k?si=p4UJQOWBE9EAAYZP)

## Oblique

![Eggplant sliced in the Oblique cut.](https://chefadora-production.s3.ap-southeast-2.amazonaws.com/10_Cutting_Techniques_Everyone_Should_Know_4_de520d6185.jpg "The Oblique cut is ideal for glazing or stir-frying.")

This unique cutting technique creates pieces with two angled sides. Most commonly used on carrots and zucchini, the Oblique is also called the “roll cut”, as the method requires rolling the ingredient a quarter turn after each cut.

[Oblique Video Tutorial](https://youtu.be/kLnSUmETTSI?si=Xkc9pudL1bhTChec)




large_10 Cutting Techniques Everyone Should Know_coverimage.jpg

medium_10 Cutting Techniques Everyone Should Know_coverimage.jpg

small_10 Cutting Techniques Everyone Should Know_coverimage.jpg

thumbnail_10 Cutting Techniques Everyone Should Know_coverimage.jpg

10 Cutting Techniques Everyone Should Know_coverimage.jpg

Learn the 10 must-know cutting techniques, from chopping and slicing to julienne and chiffonade, to elevate your culinary skills.

10 Cutting Techniques Everyone Should Know

From Julienne to Chiffonade: Essential Knife Skills for Every Cook

Table of Contents

Share this blog:

Share:

Make money with your recipes on Chefadora.

Cook, Share, and Earn - get started today!