Basic Culinary Arts Knife Cuts and Shapes (2024)

FAQs

What are the 10 basic knife cuts? ›

There are only a few rules to remember, but they are crucial: 1. A sharp knife is a safe knife. Using a dull knife is an invitation to disaster.

The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges. However, there are exceptions to this rule of thumb.

Smaller than the rough chop, the basic chop is the home cook's bread and butter, and your go-to knife cut for most recipes. Use it whenever precision, shape, and size don't matter. For this knife cut, simply cut the vegetable into small pieces of similar size so that a few pieces can fit together on a spoon.

The paring knife has a short blade, typically between 2 ½ and 4 inches long, and an edge that looks like a smaller, plainer version of a chef's knife. Its simple, straightforward and sharp blade is ideal for intricate work such as peeling fruit or vegetables, deveining shrimp, or creating delicate garnishes.

An 8 inch chef knife is more versatile, as it can handle smaller and bigger tasks alike. Consider the size of your hands when choosing a knife, and which weight you prefer: our 6 inch chef knife is 7 ounces, while the 8 inch is 8 ounces.

1. Dice Cut. A dice cut consists of a uniform cube that is even on all sides. This classic knife cut is made by squaring off the sides of the product and slicing it into even planks, then slicing it into long matchsticks before cutting the matchsticks into cubes.

What is the smallest dice cut? ›

2 - Brunoise dice or fine dice

This is the smallest dice and one of my favorites. This is the julienne method cut down into tiny squares. This dice is great for garnishes and salads. I especially love this dice when preparing a rice pilaf.

The Four Basic Knife Cutting Techniques

These four basic knife cuts are often done wrong. Watch Chef Blake's video to learn the proper methods of dicing, mincing, julienne, and chiffonade. Dicing: Dicing is making a cut into a cube-shape. There are three sizes: small, medium, and large.

Get confident with your own knives with our online cooking class. A great introduction to knife skills, our Zoom cooking class will set you up to use your own knives more effectively at home. Our chefs will guide you through different chopping and slicing of veg, plus some simple butchery to get you started.