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September 3, 2026 12:30am EDT

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Knife Cuts, Explained

School is back in session, and that includes ours. Welcome to Culinary School 101, where class starts with the skills chefs learn first. Today's lesson: a few common knife cuts, when and why you'd use them. Plus, the technology that makes our French knives different, and some of the best End of Season Sale knife deals.

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Knife Cuts, Explained

Dice

DEFINITION Sometimes the words chop and dice are used interchangeably, but technically, dice means cutting into small, uniform cubes, usually ¼ inch for small dice and up to ½ inch for a medium dice. Chop is less precise: it just means cutting into pieces, with no set size or shape.

HOW IT’S USED Dicing is used when you want even cooking and a consistent bite, like in a stew, sauté, or salsa.

Chiffonade

DEFINITION A knife technique for leafy herbs or greens, like basil or mint. Stack, roll, then slice into thin ribbons, usually about ¹⁄₁₆ to ⅛ inch wide.

HOW IT’S USED It's used to add a light, delicate garnish without bruising or crushing the leaves.

Julienne

DEFINITION Cutting into thin matchstick strips, typically ⅛ inch by ⅛ inch, and about 2 inches long.

HOW IT’S USED It's used for quick, even cooking, like stir-fries, for a delicate look in salads or garnishes, and for quick pickling, since the thin shape lets the brine penetrate fast.

Brunoise

DEFINITION Turn the matchsticks from a Julienne cut, and cut crosswise to make brunoise: ⅛ by ⅛ inch cubes, a precise, fine dice.

HOW IT’S USED For garnish, or when you want a vegetable to nearly melt into a dish, like in a sauce, soup base, or fine garnish, without any big pieces to bite into.

Roll Cut

DEFINITION A way to cut cylindrical vegetables like carrots, zucchini, or eggplant. Slice on an angle, roll the vegetable a quarter turn, then slice again, creating angled chunks with more surface area.

HOW IT’S USED Gives food extra surface area to help with braising, roasting, or searing, plus the angled shape adds visual interest to the plate.