A sharp knife and the right cutting technique make more difference than any ingredient. Evenly cut vegetables cook evenly, and you can taste it. This article is the overview: the basic cuts, the care of your knife and the knowledge to recognise good products.
Why cutting matters so much
A piece of vegetable that is thin cooks faster than a thick piece. If there are different sizes in one pan, some pieces are already soft while others are still hard. By cutting evenly, you determine yourself how the dish cooks. It is also a matter of appearance, because a plate with equal strips and cubes looks polished.
The basic cuts
| Cut | Description | Approx. | Use |
|---|---|---|---|
| Julienne | thin strips | 3 × 3 × 40 to 60 mm | stir-fries, garnish, salad |
| Brunoise | julienne further into small cubes | 3 × 3 × 3 mm | soups, fillings, sauces |
| Batonnet | sticks | 6 × 6 × 50 mm | chips, crudités, side dishes |
| Carré | larger cubes | 10 to 12 mm | stews, soups, oven |
| Mirepoix | roughly cut onion, carrot and celery (2:1:1) | about 1 to 2 cm | base of stock and stew |
| Chiffonade | leaves or herbs rolled up and cut into thin ribbons | 1 to 3 mm wide | basil, lettuce, spinach |
| Paysanne | thin slices or cubes, rustic and uneven | about 1 cm | country stews |
The classical sizes differ slightly per culinary school. It is about the proportions: whoever understands the principle can make all the cuts.
The principle behind all cuts
Almost all cuts work with the same logic:
- Make the ingredient into a stable, rectangular block.
- Cut the block into slices.
- Stack the slices and cut them into sticks.
- Cut the sticks across into cubes.
That is how slice, stick and cube are connected. Whoever masters one technique masters them all.
In detail per cut
Each cut has its own explanation with steps, uses and common mistakes:
- Julienne, the thin strips;
- Brunoise, the tiny cubes;
- Batonnet, the chip shape;
- Carré, the larger cubes;
- Chopping onion;
- Ciseler, the herbs.
The right knife
You don’t need twenty knives. Three suffice for almost everything:
- Chef’s knife of 18 to 22 cm, for most cutting;
- Paring knife, small and nimble, for peeling and detailed work;
- Bread knife with a serrated edge, for bread and tomatoes.
A good knife feels comfortable in the hand, is well balanced and has a sharp blade. An expensive knife is not necessarily better than a good mid-range knife.
Knife care
A knife that is regularly honed (with a honing steel, before use) stays sharp longer than a knife you only sharpen when it is already blunt. A sharp knife is also safer than a blunt one: you need less force and it slips less easily.
| Action | What does it do? | How often? |
|---|---|---|
| Honing (honing steel) | realigns the sharp edge | before each use or after a few uses |
| Sharpening (whetstone or sharpener) | removes a little steel for a new edge | once or twice a year, depending on use |
- Hold the honing steel firmly, with the tip on the board or a cloth.
- Put the knife with the heel against the steel, at an angle of about 15 to 20 degrees.
- Draw the knife over the steel in a calm movement from heel to tip.
- Repeat that 5 to 10 times on both sides.
Always wash a knife by hand, dry it immediately and keep it in a knife block or on a magnetic strip. Not in the dishwasher: that damages the edge and the handle.
The right posture and grip
- Stand firmly, with your feet about hip-width apart.
- Hold the knife in a pinch grip: thumb and index finger clamp the blade.
- With your other hand make a claw, with your knuckles as a guide for the knife.
- Cut with smooth movements and let the knife do the work.
- Make the board steady, with a damp cloth underneath.
You can read more about the board itself under cutting boards, colour codes and the right material.
Product knowledge: recognising quality
Fish
Fresh fish smells of the sea, not of fish; the eyes are clear and not sunken. The gills are red to pink, the flesh is firm and springs back when you press it. With a fillet you look for a glossy, moist, not dried-out appearance.
Meat
With meat you look at colour, a light gloss and a firm structure. Beef is bright to dark red, pork light pink. The meat should not be sticky or have a sour smell. A fine marbling, thin threads of fat, gives flavour and juiciness.
Vegetables and fruit
Vegetables and fruit are the tastiest, and cheapest, in the season to which they belong. Buying out of season usually means a longer journey and less flavour. Look for a firm structure, a fresh colour and no spots or wrinkles.
| Season | Examples |
|---|---|
| Spring | asparagus, radish, rhubarb, spinach |
| Summer | tomato, courgette, strawberry, green beans |
| Autumn | pumpkin, mushrooms, pear, apple |
| Winter | cabbage, celeriac, leek, carrot |
Herbs and dairy
Fresh herbs are crisp and fragrant, not limp or discoloured. With dairy and eggs you check the date and a closed, undamaged package. An egg is fresh if it sinks in water and stays lying on the bottom.
Cutting and cooking time
The cut determines the cooking time. The smaller the piece, the faster it is done. Use that deliberately:
- For a quick dish, such as a stir-fry, you cut small or thin.
- For a long dish, such as a stew, you cut large.
- Cut everything in one dish to the same size, unless the cooking times differ.
- Add pieces that need longer earlier.
The most common mistakes
Your knife is blunt
A blunt knife slips and requires more force.
Solution: hone the knife regularly and have it sharpened annually.
You cut without a stable base
Round vegetables roll away and give uneven cuts.
Solution: first make a flat side.
You use one board for everything
That gives a chance of cross-contamination.
Solution: use separate boards for raw meat and fish and for vegetables.
You cut too fast
Speed without control gives uneven pieces and cuts.
Solution: start slowly and watch the claw.
You throw away the trimmings
There is flavour in them.
Solution: use them for stock, soup or purée.
Practising
- Start with a carrot: make a block of it and cut it into slices, sticks and cubes.
- Do the same with a courgette and a potato.
- Cut an onion, see chopping onion.
- Cut a handful of herbs, see ciseler.
- Lay your results side by side and see where they still differ.
It isn’t about perfect sizes. The aim is to learn to see what even cutting means.
Frequently asked questions
Which knife do I need first?
A good chef’s knife of 18 to 20 cm. You can do almost everything with it.
How often do I need to sharpen my knife?
Hone it regularly with a honing steel, and sharpen it once or twice a year, depending on how often you use it.
What is the difference between honing and sharpening?
Honing realigns the edge, sharpening removes a layer of steel and creates a new edge.
Is an expensive knife better?
Not necessarily. A well-maintained mid-range knife often does better than an expensive knife that is blunt.
How do I cut an onion without crying?
Use a sharp knife, because that damages fewer cells. A cold onion also gives less irritation.
Cutting techniques at a glance
- Equal pieces cook evenly.
- Almost all cuts: block, slices, sticks, cubes.
- Use a sharp knife: hone before use, sharpen annually.
- Keep the board steady and your fingers in the claw.
- Look for quality and season with fish, meat and vegetables.
- Use the trimmings for stock and soup.
Remember this
Cutting is the basis of the kitchen. It isn’t about speed or showmanship. It is about control: a sharp knife, a steady board and equal pieces. Then the rest of the cooking becomes a lot easier.