Basic Knife Cuts
For the most basic knife cuts, begin by using a large sharp chef's knife to cut the vegetables into slices of desired thickness and length.
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Julienne strips resemble small matchsticks and are typically 1/16 x 1/16 x 1 to 2 inches long or 1/8 x 1/8 x 1 to 2 inches long.
To cut julienne strips, first cut the vegetable into 1/16 or 1/8-inch-thick slices, then stack the slices and cut them into 1/16 or 1/8-inch-wide strips that are of the desired length.
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To cut a fine dice, also known as a brunoise, gather the julienne strips and cut them crosswise into small square cubes. Typically, a brunoise is a 1/8-inch cube, but the size of the julienne will determine the size of the brunoise.
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A baton, or batonnet, looks like a larger matchstick and is typically 1/4 x 1/4 x 2 to 2 1/2 inches long. Use the same method as for cutting julienne strips, adjusting the size of the slices and strips.
When making French fries for the Beer Battered Cod with Homemade Chips, cut the potatoes into large batons that are 1/2 x 1/2 x 5 inches long.
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To cut a dice, gather the batons and cut them crosswise into square cubes. The size of the baton will determine the size of the dice.
Ray Kachatorian
Even cuts not only lend an attractive appearance to your vegetables and finished dishes, but they also help ensure the vegetables cook evenly.
Ray Kachatorian
