How To: start your bâtonnet by first peeling the vegetable (if preferred) and cut it to your desired length (about 2 ½ to 3 inches). Slice it into uniform planks about ½ inch thick, stack them up, and slice each plank ½ inch across. 

Practice your bâtonnet skills with this recipe for garlic parmesan fries cooked in an air fryer.

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Dimensions: ⅛ inch x ⅛ inch x 2 ½ inches

Like the bâtonnet, the julienne is also a stick cut, but it is much thinner. Whereas you would be able to pick up and bite into vegetables cut bâtonnet style, julienned vegetables might play more of a background role in your dishes—think thin strips of bell peppers mixed into stir-frys or carrots tossed into a coleslaw. Here, a julienne is an ideal option because it allows for greater textural cohesion and/or flavour distribution; for example, the carrot mimics the shape and size of shredded cabbage which encourages thorough distribution, too. Julienned vegetables also allow for quicker cooking, marinating, and pickling, great for quick pickled carrots and daikon you might enjoy in a banh mi.

How To: the process of julienning a vegetable is very similar to that of a bâtonnet. After peeling (if preferred) and cutting your vegetable to your desired length, slice the vegetable into uniform planks—but this time, much thinner at ⅛ inch. Stack your planks and slice them ⅛ across.

Practice your julienne skills with this recipe for fresh shrimp spring rolls, served with a bold peanut sauce.

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Dimensions: ⅛ inch x ⅛ inch x ⅛ inch

The brunoise is a type of dice cut, which means it is a way of cutting vegetables into uniform cubes. Like stick cuts, there are also varying sizes of dice cuts, each serving a different purpose. The brunoise is among the smallest of the dice cuts and is often used on aromatic, flavour-packed vegetables like bell peppers, celery, onions, and carrots. Cut this size, these vegetables make an excellent base for sauces and soups, drawing as much flavour as possible. Additionally, its refined look makes for elegant garnishes and side salads, great for elevating any dish.

How To: First cut your vegetable into juliennes, turn them on its side, and slice ⅛ inch apart. 

Practice your brunoise skills with this recipe for a simple tomato bruschetta. While the recipe does not require a fine brunoise cut, it makes for an elegant presentation and is a great way to test your skills on softer produce.

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A distinct cut used for leafy herbs and vegetables, chiffonades are beautiful, thin ribbons—plus, they’re extremely easy to make, too. Chiffonade some fresh basil and garnish atop your bruschetta (recipe above), or shred some lettuce into a salad.

How To: to chiffonade, simply stack and roll your leafy vegetables or herbs, and make thin, perpendicular slices.

Practice your chiffonade skills with this recipe for a three-lettuce chiffonade, a quick, no-cook side salad.

Though chopped and diced foods may look similar, chopping is far less technical, resulting in rough, bite-sized pieces. This method is great for dishes where you want your vegetables to hold their shape even after cooking, and also obtain a rustic feel. You might even encounter the term when baking, as some recipes will ask you to chop nuts or chocolate. As the most basic knife skill on the list, it’s one that every home cook needs to master. 

Tatler Tip: due to its layered nature, chopping an onion requires some extra steps. Learn the tricks of the trade here.

Practice your chopping skills with this recipe for bolognese, which uses a classic mirepoix (onion, carrot, celery mixture).

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The mince cut is smaller than the brunoise, and even smaller than a fine brunoise, for that matter. In fact, it is the smallest possible cut you can achieve. One of the most common uses of the mince technique is for garlic, as it allows for even flavour distribution in dishes like stir-fries while preventing you from biting into any chunks of garlic.

How To: chop your food into rough ½ inch pieces and continuously run your chef’s knife over the pieces until you achieve a small, uniform size.

Tatler Tip: you may also opt to mince your food in a food processor and blender, especially if you have to mince a large volume—just be sure to stop the machine before it turns into a paste or puree.

Practice your mincing (and dicing!) techniques with this recipe for a refreshing pico de gallo.

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