Basic Knife Skills Cuts Cheat Sheet: Mastering Essential Culinary Techniques

Cheatsheets

Introduction

Knife skills are the foundation of cooking, making food preparation faster, safer, and more efficient. This cheat sheet covers the essential cutting techniques used in professional and home kitchens, with detailed instructions for each cut, applications, and tips for perfect execution.

Knife Grip & Cutting Technique

Proper Knife Grip

  • Handle grip: Wrap fingers around handle with thumb and index finger pinching the blade where it meets the handle
  • Pinch grip (recommended): Thumb and index finger pinch the blade just above the handle, remaining fingers curl around handle
  • Benefits of pinch grip: Greater control, precision, and safety

Guide Hand Position

  • Create a “claw” with guide hand: curl fingertips under, resting on middle knuckles
  • Position thumb behind fingers
  • Rest flat part of knife blade against knuckles
  • Why: Protects fingertips while providing stability for ingredients

Cutting Motion

  • Rocking motion: Tip of knife stays on cutting board while blade rocks up and down
  • Push cut: Blade starts raised, pushed forward and down through food in one motion
  • Drawing motion: Pull knife back through food while pressing down
  • Up-and-down: Lift knife completely between cuts (for certain precise cuts)

Basic Cuts & Dimensions

Dice

Large Dice (Carré)

  • Size: 3/4 inch (2 cm) cubes
  • Common uses: Stocks, stews, soups, roasted vegetables
  • Best for: Root vegetables, potatoes, winter squash
  • Technique:
    1. Square off ingredient to create flat surfaces
    2. Cut into 3/4-inch thick slices
    3. Cut slices into 3/4-inch wide strips
    4. Cut strips crosswise into 3/4-inch cubes

Medium Dice (Macédoine)

  • Size: 1/2 inch (1.2 cm) cubes
  • Common uses: Soups, sautéed vegetables, filling for dishes
  • Best for: Carrots, potatoes, celery, turnips
  • Technique: Same as large dice, but with 1/2-inch measurements

Small Dice (Brunoise)

  • Size: 1/4 inch (6 mm) cubes
  • Common uses: Sauces, garnishes, mirepoix, soups
  • Best for: Onions, shallots, bell peppers, celery
  • Technique:
    1. Create julienne cuts (see below)
    2. Gather julienne strips together
    3. Cut crosswise into 1/4-inch cubes

Fine Dice (Fine Brunoise)

  • Size: 1/8 inch (3 mm) cubes
  • Common uses: Garnishes, fine sauces, precise presentations
  • Best for: Shallots, garlic, small peppers
  • Technique: Same as small dice, but with 1/8-inch measurements
  • Tip: Requires extremely sharp knife and precision

Mince

  • Size: Very fine, irregular pieces less than 1/8 inch
  • Common uses: Herbs, garlic, ginger, aromatics
  • Technique:
    1. Rough chop ingredient first
    2. Place knife tip on board, hold handle with other hand
    3. Rock blade over ingredients in quick motions
    4. Periodically gather ingredients back into pile
    5. Continue until desired fineness is achieved
  • Garlic mince technique:
    1. Crush clove with side of knife to remove peel
    2. Roughly chop
    3. Sprinkle with salt (acts as abrasive)
    4. Drag side of knife across garlic at angle, crushing it
    5. Chop again and repeat until paste-like

Julienne (Matchstick)

Standard Julienne

  • Size: 1/8 inch × 1/8 inch × 2 inches (3mm × 3mm × 5cm)
  • Common uses: Stir-fries, salads, garnishes
  • Best for: Carrots, celery, zucchini, peppers
  • Technique:
    1. Square off ingredient into rectangular block
    2. Cut into 1/8-inch thick slices
    3. Stack slices (if manageable)
    4. Cut into 1/8-inch wide strips, 2 inches long

Fine Julienne

  • Size: 1/16 inch × 1/16 inch × 2 inches (1.5mm × 1.5mm × 5cm)
  • Common uses: Garnishes, delicate presentations
  • Best for: Firm vegetables, leeks, daikon
  • Technique: Same as standard julienne but with thinner 1/16-inch cuts

Batonnet (Small Baton)

  • Size: 1/4 inch × 1/4 inch × 2-2.5 inches (6mm × 6mm × 5-6cm)
  • Common uses: Crudités, sautés, building block for medium dice
  • Best for: Carrots, potatoes, zucchini
  • Technique: Same approach as julienne, but with 1/4-inch measurements

Allumette (French Fry Cut)

  • Size: 1/4 inch × 1/4 inch × 2-3 inches (6mm × 6mm × 5-7.5cm)
  • Common uses: French fries, roasted vegetable sticks
  • Best for: Potatoes, sweet potatoes, parsnips
  • Technique: Same as batonnet but typically longer

Specialized Cuts

Chiffonade

  • Description: Fine ribbon-like strips of leafy herbs or vegetables
  • Common uses: Garnish, herbs for salads and dishes
  • Best for: Basil, mint, spinach, lettuce, cabbage
  • Technique:
    1. Stack leaves on top of each other
    2. Roll leaves tightly into a cigar shape
    3. Slice thinly across the roll (1/16 to 1/8 inch thick)
    4. Fluff cut strips with fingers

Rondelle

  • Description: Round or oval slices
  • Size: 1/8 to 1/2 inch thick (3mm-12mm)
  • Common uses: Garnish, cooking round vegetables
  • Best for: Carrots, zucchini, cucumbers, radishes
  • Technique:
    1. Trim ends of cylindrical ingredient
    2. Cut crosswise into even slices
  • Variations:
    • Diagonal/Bias cut: Slice at 45° angle for greater surface area
    • Oblique/Roll cut: Roll vegetable 90° between each cut for angular pieces

Rough Chop

  • Description: Irregular pieces of roughly the same size
  • Size: Approximately 1/2 to 3/4 inch (1-2cm)
  • Common uses: Stocks, stews, soups, dishes where appearance isn’t critical
  • Best for: Onions, vegetables for stock, herbs for cooking (not garnish)
  • Technique:
    1. Cut ingredient into manageable pieces
    2. Gather and chop with up-and-down motion
    3. No need for precision, just relatively uniform size

Paysanne

  • Description: Thin, flat square or round pieces
  • Size: 1/2 inch × 1/2 inch × 1/8 inch thick (12mm × 12mm × 3mm)
  • Common uses: Soups, quick-cooking applications
  • Best for: Carrots, turnips, potatoes, leeks
  • Technique:
    1. Cut ingredient into thin slices (1/8 inch)
    2. Cut slices into 1/2-inch squares or use round cutter

Tourne (Turned)

  • Description: Seven-sided, football-shaped cut
  • Size: Typically 2 inches long, 1 inch diameter (5cm × 2.5cm)
  • Common uses: Classical French cuisine, elegant presentations
  • Best for: Root vegetables, potatoes
  • Technique:
    1. Cut ingredient into 2-inch long by 1-inch diameter cylinders
    2. Hold between thumb and forefinger
    3. Using paring knife, make 7 cuts around cylinder, creating flat surfaces
    4. Each cut should be slightly curved, creating smooth edges

Vegetable-Specific Techniques

Onions

Dice

  1. Cut onion in half from root to tip
  2. Peel, leaving root intact
  3. Make horizontal cuts parallel to cutting board (don’t cut through root)
  4. Make vertical cuts from tip to root (don’t cut through root)
  5. Cut crosswise (perpendicular to root) to create dice
  6. Size of dice determined by spacing of cuts

Slices

  1. Cut onion in half from root to tip and peel
  2. Place flat side down
  3. For half-rings: Cut crosswise at desired thickness
  4. For lengthwise slices: Cut from root to tip at desired thickness

Peppers

  1. Cut off top and bottom
  2. Stand on one flat end and cut down sides to remove core and seeds
  3. Lay flat and cut into strips of desired width
  4. Cut strips crosswise for dice

Tomatoes

  • For dice:
    1. Cut in half through equator (not through stem)
    2. Gently squeeze out seeds or scoop with spoon
    3. Place skin-side down and cut into strips, then crosswise into dice
  • For slices:
    1. Use serrated knife for best results
    2. Cut crosswise for round slices

Herbs

  • Fine herbs (parsley, cilantro, dill):
    1. Pick leaves from stems
    2. Gather into tight pile
    3. Rock knife through pile until desired fineness
    4. For super-fine, sprinkle with salt and continue chopping
  • Woody herbs (rosemary, thyme):
    1. Hold stem at top
    2. Pull fingers down stem against growth to strip leaves
    3. Gather and mince leaves

Common Mistakes & Solutions

Uneven Cuts

  • Problem: Inconsistent sized pieces
  • Solutions:
    • Ensure proper grip and hand position
    • Cut more slowly and deliberately
    • Practice proper technique over speed
    • Use visual markers on cutting board

Dull Knife

  • Problem: Crushing instead of cutting, requiring excess force
  • Solutions:
    • Learn to sharpen knives or have them professionally sharpened
    • Hone knife before each use with honing steel
    • Invest in quality knife that holds edge better

Unstable Cutting Surface

  • Problem: Board moves while cutting
  • Solutions:
    • Place damp cloth or paper towel under board
    • Use board with non-slip feet
    • Ensure counter surface is clean and dry

Improper Guide Hand

  • Problem: Fingers exposed to blade
  • Solutions:
    • Practice claw grip consistently
    • Keep thumb behind fingers
    • Let knuckles guide knife blade
    • Slow down until technique becomes natural

Tips for Better Knife Skills

Preparation Tips

  • Keep knife sharp: Dull knives are dangerous and inefficient
  • Use proper board: Wood or plastic, never glass or marble
  • Stabilize workspace: Secure cutting board with damp towel underneath
  • Mise en place: Prepare ingredients and arrange workspace before cutting

Technique Refinement

  • Practice with onions: Inexpensive way to practice various cuts
  • Focus on consistency: Even cuts cook more uniformly
  • Master one cut at a time: Perfect basic dice before moving to julienne
  • Observe professionals: Watch cooking shows and videos on knife skills

Safety Reminders

  • Focus entirely on cutting: Avoid distractions
  • Keep fingers away from blade path: Cut away from body
  • Clean spills immediately: Prevent slipping
  • Carry knives properly: Blade pointed down, not facing outward
  • Never catch a falling knife: Step back and let it fall

Maintenance & Care

Knife Maintenance

  • Wash by hand: Never dishwasher
  • Dry immediately: Prevent rust and damage
  • Store properly: Knife block, magnetic strip, or blade guards
  • Hone regularly: Use honing steel before each use
  • Sharpen periodically: When honing no longer restores edge

Cutting Board Care

  • Wash thoroughly: Hot water and soap after each use
  • Sanitize occasionally: Diluted bleach solution (1 tbsp per gallon of water)
  • Prevent warping: Don’t soak wooden boards
  • Oil wooden boards: Apply food-grade mineral oil monthly
  • Replace when deeply grooved: Deep cuts harbor bacteria

Remember that professional-level knife skills come with practice. Focus on proper technique and safety first, then work on speed as your confidence and muscle memory develop.

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