Knife Skills 101: Basic Cuts Every Cook Should Know

Why Knife Skills Matter

Good knife skills make you faster, safer, and more confident in the kitchen. Plus, uniformly cut food cooks more evenly.

The Claw

Before you start cutting, learn the claw:

Basic Cuts

The Slice

Rock the knife from tip to heel. For thin slices, use a sawing motion.

The Dice

**Small Dice:** ¼-inch cubes

**Medium Dice:** ½-inch cubes

**Large Dice:** ¾-inch cubes

Julienne

Matchstick-thin strips, 1/8 x 1/8 x 2-3 inches

Brunoise

Very fine dice, 1/8-inch cubes (julienne first, then turn and dice)

Chiffonade

Fine ribbons of leafy greens or herbs. Stack leaves, roll tightly, then slice thinly.

Rondelle

Rounds from cylindrical vegetables like carrots or zucchini.

Safety Tips

1. Keep your knife sharp — dull knives slip

2. Always cut away from your body

3. Never catch a falling knife

4. Use a damp towel to anchor your cutting board

Practice Makes Perfect

Start with onions (lots of practice needed!) and work your way up to more delicate vegetables.