The Blue Collar Kitchen: Kitchen Knife Skills Part 3

Monday, March 1, 2010

Kitchen Knife Skills Part 3 - Knife Cuts

Monday, March 01, 2010 |

Posted by Chris |

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In this part of Kitchen Knife Skills, I will show you several of the most used knife cuts to use in the kitchen. You will use different cutting techniques depending on what your recipe is calling for. Some of them take a little practice, but after a few tries, you will be good to go.

1. Dice - this technique involves cutting the item into squares. The can be large, medium or small.

2. Paysanne - much like a dice, expect the square are only 1/8" thick. Used for garnish.

3. Julienne - this involves cutting the item into small sticks. They are usually 1/8" thick and around 2 1/2" long.

4. Minced - this involves chopping the items into very small pieces. This can be accomplished by cutting the items in one direction then stacking them and cutting them in opposite direction.

5. Chiffonade - this cut is used to thinly slice herbs or leafy vegetables. Take the leaves and roll them up tight. Thinly slice the leaves and let the cuts unroll. This cut is used in many garnishes.

These are just a few of the many knife cuts that may be used in the kitchen. I hope you enjoy using them.