Get Chopping!

By Mary Reilly | Photographs by Dominic Perri

Now that you have a rack full of sharp knives, use them to master these traditional knife cuts.

Read about sharpening your knives here

get chopping

get chopping

Batonnet (Top Left)

Cut ½-inch-thick slices, then cut them again into ½-inch-wide strips

Medium dice (Top Right)

Cut batonnet into ½-inch cubes

Julienne (Middle Left) 

Cut ¼-inch-thick slices, then cut the slices into ¼-inch-wide strips

Brunoise (Middle Right)

Cut julienne into ¼-inch cubes

Roll-cut (Bottom)

Cut an angled slice off the carrot, roll the carrot ¼ turn and slice again. Keep rolling and cutting (See? Roll-cut!) until the vegetable is cut up.

Scallions or green onions can be a workhorse in your  kitchen. These different cuts are used for different purposes.



Fish-eyes (Top)

Hold a bunch of scallions parallel to the edge of your work surface. Cut them straight across.

This cut is best for scallions that will be cooked or stirred into a dish.

For a flashier presentation, cut your scallions into:

Diagonals or horse-ears (2nd from Top)

Hold the bunch on an angle and cut tapered slices.

Fine diagonals (3rd from Top)

Cut as for horse-ears but angle the scallions even more, so the cuts form longer pieces. Cut these as fine as you can.

Threads (Bottom)

Working with one scallion at a time, cut off the root end. Hold the scallion almost perpendicular to you and cut fine shavings off the side.