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.
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
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.
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.
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.