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Learn The Professional Cutting Methods Like a Chef







Your knowledge of cutting techniques can make a world of difference when it comes to cooking. Having your ingredients prepared properly helps it to cook evenly and distribute flavors as the recipe intends.

It’s not complicated, with a little knowledge and practice, you’ll be slicing foods like world famous chefs like Chef Gordon Ramsay and Jimmy Oliver.

Correct cutting techniques

First you will need a good and sharp chef’s knife. A sharp knife is a reliable when it comes to precise knife cuts, dull knives might slip, causing you to mess up your cuts.

You need to know how to properly hold your knife. This helps to prevent accidents.. Grip your handle without using your pointer finger to balance the top of the knife and remember to keep your anchor hand with the fingertips curved under your knuckles. It may take some getting used to, but learning how to properly use a knife will help you to safely and effectively cook in the kitchen.You will notice that many of the cutting techniques have French names. A large part of the culinary world is based in French cuisine, so it stands to reason that these techniques have preserved their French names.

So, let’s dive into the topic. All recipes require a certain cutting method, which affects their appearance and taste. We’ll go into the simplest methods that it requires for typical recipes.



The Batonnet cut

In French, “batonnet” means “little stick.” Many use batonpot as a starting point for other cutting methods, as the measurements are close. The dimensions you should be heading for is ¼ inch x ¼ inch on the sides and about 2-3 inches in length. Cut 1/4-inch boards, then stack them and cut into 1/4-inch sticks.


The Julienne Cut

The Julienne Cut or a matchstick the thickness of each slice is between 1/8 inch X 1/8 inch 1-2 inches in length. Use the same method for slicing Batonite. Julienne chunks are perfect for salads.



Large Dice Cut

The large cut dice  are ideal for foods like stews, soups, or roasted root vegetables. The pieces are 3/4 inch long on all sides. Start by cutting out a larger version of the batonite, then the heel.



Brunoise Dice


The Brunoise technique is an additional step after you have completed Julienning cut. It’s perfect for peppers and onions. These pieces measure 1/8 inch on all sides.


Small Brunoise Dice

Soft brunoise dice is the standard cut in the French cuisine. Mainly used in making sauces, this method is suitable for carrots, leeks, celery, onions, potatoes, and sometimes turnip. The pieces are 1/16 inch long on all sides.



Chiffonade cut

If you are cutting leafy vegetables and herbs, it is important that you know how to cut chiffonade. Take leaves from your chosen vegetable or herbs (like spinach or basil) and roll them into a cigar shape. Cut horizontally into thin strips. Typically this technique is used for garnishing, but it also works well for chopping kale or other crunchy vegetables for use in soups or salads.

Learn these cutting techniques from basic cooking. Once you master it, other more complex slicing methods become even easier, especially when you get used to holding cooking knife. Also, always remember to have a good wooden cutting board. A correct cutting board helps keep the knife sharper for longer and does not damage the edges. Avoid plastic or glass cutting boards, as they slide more easily and devour knives

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