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Illustration: Theresa Chiechi. © The Spruce, 2019.
Whether you are working at being a chef, or simply want to improve your skills in the kitchen, mastering the most common culinary arts knife cuts will bring you one step closer to creating impressive-looking, evenly cooked, delicious meals. Learn what the basic cuts are, such as small dice, batonnet, julienne, brunoise, and more.
Watch Now: Master Basic Knife Cuts
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Batonnet
Danilo Alfaro The batonnet (pronounced bah-tow-NAY) is basically creating a rectangular stick that measures 1/2 inch × 1/2 inch × 2 1/2 to 3 inches. It is also the starting point for another cut, the medium dice.
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Allumette
Danilo Alfaro Measuring 1/4 inch × 1/4 inch × 2 1/2 to 3 inches, the allumette is sometimes referred to as the "matchstick cut." It's also the starting point for the small dice.
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Brunoise
The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts. Brunoise is usually used for garnishes.
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Fine Julienne
Danilo Alfaro The fine julienne knife cut measures 1/16 inch × 1/16 inch × 2 inches. It is also the starting point for the fine brunoise cut. This cut is often used for garnishes.
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