Food Cutting Techniques

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Learning the ways of a chef's knife is perhaps one of the finest arts every chef has to master. Your knife skills can make you stand out from the newbies and prove you're on the path to becoming a head chef.

Cross Chop

The Cross Chop is regularly used if you need to quickly chop, without having to worry about presentation. Small vegetables or herbs are the best ingredients to use when cross chopping. Holding the handle of the knife with one hand, put the palm of your hand on top of the blade (this helps you guide and control the chopping pace). Keep the tip of the blade down whilst you lift the handle of the blade to chop. As your hands are out of the way, they're safe.

Rock Chop

Similar to the cross chop, hold the handle of the blade and keep the tip of the knife down on the board. But with the rock chop, you use your other hand to move the ingredient. As you chop, you will be keeping the blade still whilst you push the vegetable forward.

Remember to curl your fingers to keep them safe from the blade.

Julienne Cut

The Julienne Cut is a very fine cut where the thickness of each slice is between 1-2mm. Very fine indeed!  After cutting the vegetables into thin rectangular cuts, the fine slice technique is used again to create thin match stick shapes.

Also known as Julienning, this cut is regularly used for carrots, celery or you can create Julienne Fries from potatoes. After mastering Julienning you can prepare your ingredients finely and neatly.

The Julienne is one of the most important cutting techniques every chef should know as it's popularly used and it's the initial step for other types of cuts.

Brunoise Dice

The Brunoise technique is an additional step after you have completed Julienning your ingredients. Once your ingredients have been julienned, you then dice again to create small cubes. Ideally the cube size should be 2mm x 2mm x 2mm. The Brunoise Dice is the smallest dicing cut and is popularly used for soups. If you have mastered the Julienne, you can master the Brunoise!

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