Straight Outta My Kitchen
Guide to Basic Knife Skills
Knife skills are one of the most important parts of cooking, with a few simple techniques you will learn how to slice, dice, chop, and much more in the safest and most efficient manner. Knowing how to use knives skillfully is the foundation of all cooking and will save you hours upon hours of time. If you find yourself inventing new ways to cut vegetables then cooking will feel more like a chore. There are seven basic cutting techniques that every cook needs to know.
Julienne (aka Matchsticks): Lengths of carrot roughly the same size and shape as matchsticks. Aim for 1- to 2-inch pieces that are 1/8-inch by 1/8-inch thick.
Batonnet: Carrot sticks that are about 2 inches long and 1/4-inch by 1/4-inch thick.
Baton (aka Standard Lunchbox Carrot Sticks): Carrot sticks that are 2 to 3 inches long and 1/2-inch by 1/2-inch thick. This isn’t an official restaurant cut
Brunoise: Tiny cubes cut from julienne sticks that are 1/8 x 1/8 x 1/8 inches.
Small Dice: Small cubes cut from batonnet sticks that are 1/4 x 1/4 x 1/4 inches.
Medium Dice: Medium cubes cut from baton sticks that are 1/2 x 1/2 x 1/2 inches.
Large cubes: that are roughly 3/4 x 3/4 x 3/4 inches.
You now have seven basic cuts that you can practice and use in your every-day cooking. There is a site where you can take online class’s it’s called Craftsy they have some really amazing cooking courses some you have to pay for while others are free here is a class they offer on some Basic Knife Skills