Basic Knife Cuts

These are the basic knife cuts you will use for a variety of things:

Large Dice: square Cube 3/4′

Medium Dice: Square cube 1/2′

Small Dice: Square cube 1/4′

Batonnet: 1/4′ square x 1/2′ long

Paysanne: Used for garnishing, 1/2′ square x 1/8′

Julienne: 1/8′ square x 2′ long

Brunoise: 1/8′ square


Share and Enjoy:
  • Print
  • Digg
  • Facebook
  • Mixx
  • FriendFeed
  • LinkedIn
  • StumbleUpon
  • Technorati
  • Google Buzz
  • PDF
  • Reddit

Published by


The Salty Chef lives in AZ

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)