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Whether you're an aspiring chef or casual cook, understanding the many different cutting techniques can help you save time and be more efficient in the kitchen. We've compiled 8 different cutting techniques and explained how and when to use each method.
Slice
Use to cut meat, cheese, bread, tomatoes, cucumbers, squash, and eggplant. Position the knife at desired thickness of food and cut crosswise.
Use: Sandwiches, Caprese
Julienne
Cut bell peppers, potatoes, and carrots into thin slices, then stack a couple of slices at a time and cut into 1/8- to 1/4-inch-wide strips.
Use: Garnishes or ingredients for a stir-fry.
Chiffonade
The chiffonade cut is often used for leafy greens and herbs. Roll a stack of the leaves into a tube and then cut across the ends to create strips.
Use: Cabbage for salads, basil for sauces
Batonnet
Slice the sides of carrots or potatoes to make flat surfaces all around. Cut into planks about 1/4 inch across and then slice into 1/4-inch-thick strips.
Use: French fries or veggie sticks
Chop
Cut items like celery and onions in half to create a flat surface. Then cut into 1/2-inch irregular pieces.
Use: Veggies for stuffing or casseroles
Tournée
Peel, trim, and taper carrots, potatoes, or squash into 7-sided football-like shapes so they cook more evenly.
Use: Stews and soups
Dice
First, julienne the veggies, then bunch them together and cut into 1/4-in. cubes. Use this method to chop vegetables into a manageable size for recipes.
Use: Soups and salad toppers
Mince
Move the knife up and down in a lever action, keeping the tip in contact with the cutting board. Cut garlic, herbs, onions, or celery into 1/8- to 1/16-inch pieces.
Use: Garnishes and seasoning
