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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
List of culinary knife cuts: a Food preparation culinary technique.
Origin: Ancient Egyptians and Greeks (circa 2500 BCE - 500 CE) — Mediterranean
See full technique reference →There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.
Julienne in Salade Niçoise (French): Creates uniform green bean pieces that cook evenly
Brunoise in Sofrito (Spanish): Allows flavors to meld perfectly in the base sauce
Roll Cut in Chinese Stir-fry (Chinese): Creates maximum surface area for quick cooking
You're reading one of techniques available free. Full library with Gastronome.
Inconsistent sizing
Cause: Improper knife technique or dull blade
Fix: Use proper claw grip and sharpen knives regularly
Bruising
Cause: Excessive pressure or sawing motion
Fix: Use sharp knife and clean slicing motions