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Types Of Cuts: 8 Different Cutting Techniques

types of cutsWhether you are a professional chef or a keen home cook, knowing the different types of food cutting styles can make or break your dish. From dicing to julienning, here are eight different types of cuts that every cook should know.

Chop

Chopping is a basic cutting technique that is used to chop ingredients into small pieces. To chop, hold the ingredient in one hand and use your other hand to hold the knife. Point the knife at the ingredient and then make a quick slicing motion with the knife while keeping your fingers tucked behind the blade.

Slice

Slicing is a basic cutting technique that is used to slice ingredients into thin or thick pieces.

To slice, hold the ingredient in one hand and use your other hand to hold the knife. Point the knife at the ingredient and make a slow slicing motion with the knife while keeping your fingers tucked behind the blade.

Dice

Dicing is a precise cutting technique that is used to chop ingredients into small cubes.

To dice, hold an ingredient in one hand and use your other hand to hold the knife. Point the knife at the ingredient and make a series of quick slicing motions while keeping your fingers tucked behind the blade.

Julienne

Julienning is a precise cutting technique that is used to create thin strips from vegetables or any other food item.

To julienne, hold an ingredient in one hand and use your other hand to hold a sharp chef’s knife by its handle with a wide grip.

Keep your thumb curled under so it does not get in the way when you slice down on top of it with a slicing motion.

Batonnet

Batonnet is a precise cutting technique that is used to create thin strips from vegetables or any other food item.

To batonnet, hold an ingredient in one hand and use your other hand to hold a sharp chef’s knife by its handle with a wide grip.

Keep your thumb curled under so it does not get in the way when you slice down on top of it with a slicing motion. Then, make lengthwise cuts perpendicular to the first ones until you have small batons.

Mince

Mincing is a precise cutting technique used to finely chop ingredients into tiny pieces. To mince, hold an ingredient in one hand and use your other hand to hold a sharp chef’s knife by its handle with a wide grip.

Keep your thumb curled under so it does not get in the way when you slice down on top of it with a slicing motion and then repeat the same movement but press harder to mince.

Brunoise

Brunoise is a precise cutting technique that is used to finely chop vegetables into tiny cubes.

To brunoise, hold an ingredient in one hand and use your other hand to hold a sharp chef’s knife by its handle with a wide grip.

Keep your thumb curled under so it does not get in the way when you slice down on top of it with a slicing motion and then repeat the same movement but press harder to mince. Then, cut lengthwise cuts perpendicular to the first ones until you have small cubes.

Chiffonade

Chiffonade is a precise cutting technique that is used to cut herbs or lettuce into thin strips.

To chiffonade, hold an ingredient in one hand and use your other hand to hold a sharp chef’s knife by its handle with a wide grip.

Keep your thumb curled under so it does not get in the way when you slice down on top of it with a slicing motion and then repeat the same movement but press harder to mince. Then, make lengthwise cuts perpendicular to the first ones until you have thin strips.

Types Of Cuts: Final Thoughts

Now that you know the different types of food cutting styles, you can choose the best one for the job at hand. Whether you are chopping, dicing, or slicing an ingredient, you must apply the cutting technique that will not only get the job done but also keep your fingers unharmed.

I hope you enjoyed this article on cutting techniques and stay tuned for more!