Thin matchstick strips, neat for salads and stir‑fries., Julienne, Curl fingers inward to protect them while cutting., Claw Grip, Uniform cubes for soups, stews, and sautéed dishes., Dice, Place a damp cloth under the chopping board to keep it steady., Stabilize Board, Tiny fine dice, often used for garnishes and sauces., Brunoise, Angled rolling slices for faster cooking., Oblique, A sharp knife is safer and cuts more efficiently., Keep Knives Sharp, Thin ribbons of rolled leafy herbs or greens., Chiffonade, Very fine pieces to spread flavor evenly., Mince, Round discs from cylindrical vegetables., Rondelle, Thick stick shapes, base cut for fries or crudités., Batonnete, Thin flat slices following the vegetable’s natural shape., Paysanne, Thick triangular cuts for roasting or frying., Wedge, Essential techniques for safe, efficient food preparation., Knife Skills, Standardized shapes and sizes for uniform cooking., Knife Cuts.

Basic Cut

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