Mastering cutting techniques helps prepare uniform pieces, adjust their size for cooking, and enhance the presentation of dishes. This guide explains the basic motions, from slicing to brunoise, along with size benchmarks and precautions for working with a knife or mandoline. Start slowly: consistency counts more than speed. Contents Why master cutting techniques? Useful utensils Holding the knife correctly Key cutting techniques Julienne Brunoise Slicing (émincé) Chiffonade Mirepoix Using a mandoline Common mistakes to avoid FAQ Why master cutting techniques? Pieces of similar size promote more even cooking. Choose the cut based on the desired result: thin strips for a garnish, small cubes for a sauce, or larger pieces for long-cooking dishes. Consistency is more useful than trying to achieve perfect millimeter precision. More even cooking. Neater presentation. Organized preparation. Texture suited to the recipe. 👨🍳 Chef Tip from CuisinerTelUnChef Before starting, organize your workspace: a stable cutting board, a suitable knife in good condition, and washed ingredients. If the board slides, use an appropriate non-slip mat. Do not start as long as the food or the board is moving. Useful utensils for proper cutting A suitable knife and a stable cutting board are enough to learn the cuts presented here. A mandoline and chopper are options for specific uses, not essential purchases for every recipe. Chef's knife: choose a size and handle that you can control comfortably. Cutting board: large enough, stable, and suitable for the preparation. Kitchen mandoline: for uniform slices or a julienne if the model has the required blade. Manual chopper: for chopping foods permitted by its instructions; it does not replace a regular julienne or brunoise cut. Grater: for shredded food, using a grate and food compatible with the model. Utensil Main use Point to check Chef's knife Slicing, julienne, brunoise, chiffonade Suitable size, blade in good condition, comfortable grip Mandoline Slices and potentially julienne Blades, settings, and protection specified by the manual Chopper Chopping compatible foods Quantity and authorized uses Grater Cheese or other compatible foods Grate size and desired texture Holding the knife correctly The Pinch Grip For a knife whose shape allows it, the thumb and index finger can hold the sides of the blade just in front of the handle, away from the cutting edge. The other three fingers wrap around the handle. Maintain a firm and comfortable grip. If this grip does not suit the knife or your hand, hold the handle without bringing your fingers near the edge. The hand holding the food: the claw Curl the fingers of the hand holding the food and keep your fingertips away from the edge. The knuckles can serve as a side guide, without letting the blade rise higher than your curled fingers. Keep your thumb tucked back and advance your hand in small steps, without trying to be fast. 👨🍳 Chef Tip from CuisinerTelUnChef Start with food you can stabilize and cut without force. For round vegetables, create a flat side first and then place it on the board. If the food resists, stop and adjust the tool or preparation rather than pushing harder. The rocking motion This motion is suitable for certain curved-blade knives, but not for all blades or all cuts. Place the food on a stable side. If the knife's shape allows it, keep the tip near the board while the handle moves up and down. Advance the cut with small, controlled movements. For a straighter blade, use a push-cut motion instead, without forcing a rocking motion. The main kitchen cutting techniques The dimensions below are practical benchmarks: naming and sizes may vary depending on the recipe or culinary school. Focus primarily on consistent, uniform pieces. Technique Indicative dimensions Usage Difficulty Slicing (émincé) 2 to 5 mm thick, depending on the recipe Onions, mushrooms, leeks ⭐ Julienne Approx. 2 × 2 mm × 5 cm Carrots, zucchini, leeks ⭐⭐ Brunoise Approx. 2 × 2 × 2 mm Sauces, stuffings, garnishes ⭐⭐⭐ Mirepoix Pieces approx. 1 cm, depending on usage Broths, sauce bases ⭐ Chiffonade Thin strips Herbs, basil, lettuce ⭐ Jardinière Sticks approx. 4–5 mm wide and 3–4 cm long Side-dish vegetables ⭐⭐ Macédoine Cubes approx. 5 mm per side Mixed salads ⭐⭐ Julienne Julienne involves cutting vegetables into thin, uniform sticks about 2 mm wide and 5 cm long. Wash the vegetable and peel it if necessary. Create a flat side to stabilize it, then cut uniform slices. Stack only a few slices, keeping a stable pile. Cut into sticks about 2 mm wide, advancing slowly. 👨🍳 Chef Tip from CuisinerTelUnChef A mandoline equipped with a compatible julienne blade can help achieve uniform sticks. Follow the manual and use the provided safety guard. The knife remains an option for learning the motion or preparing a small quantity. Brunoise Brunoise is obtained by recutting a julienne into small cubes about 2 mm per side. The uniformity of the slices, and then the sticks, determines the uniformity of the cubes. First, create a uniform julienne. Align a small amount of sticks without pressing them into an unstable pile. Cut perpendicularly, moving forward in small increments of about 2 mm. This cut is suitable for sauces, stuffings, and garnishes. To practice, start with slightly larger cubes, then reduce the size once the motion is mastered. A chopper produces chopped pieces, not necessarily uniform cubes. Slicing (émincé) Slicing involves cutting into thin pieces, with a thickness adapted to the recipe. A 2 to 5 mm benchmark works for many vegetable preparations. Stabilize the food, keep your fingers curled, and aim for consistent thickness rather than high speed. 👨🍳 Chef Tip from CuisinerTelUnChef For an onion, place the cut side of a half on the board before slicing. Keep your guiding hand away from the edge and interrupt the cut if the onion or board slips. Chiffonade Wash and dry the leaves. Stack a few, roll them up without crushing them too much, then cut the roll into thin strips. This technique is suitable for basil, mint, spinach, and lettuce. Chopping results in a different texture and does not replace chiffonade. Mirepoix Cut into pieces of about 1 cm, adapting the size to the cooking time. This aromatic preparation, often composed of onion, carrot, and celery, serves as a base for stocks, broths, and stews. Unlike a garnish-style brunoise, millimeter precision is not the primary objective. Using a mandoline for uniform slices A mandoline can facilitate uniform slices, but its capabilities depend on its blades and settings. The thicknesses below are usage examples, not guaranteed capacities for all models. Indicative thickness Usage Typical recipe 0.5 to 1 mm Chips, thin vegetable slices Beetroot chips 2 to 3 mm Salads, raw vegetable appetizers Cucumber salad 3 to 4 mm Gratins, depending on recipe Gratin dauphinois 5 to 8 mm Roasted vegetables, if model allows Baked zucchini 👨🍳 Safety with the mandoline — CuisinerTelUnChef Install the utensil on a stable surface and follow its manual. Use the pusher or food holder provided, keeping hands away from the blades. If the manual provides for a suitable protective glove, it complements the precautions but does not make handling risk-free. Stop before the piece becomes too small to be held by the device: do not finish it by hand on the blade. Handle blades with care during cleaning and storage. The 10 mistakes to avoid Using a damaged or poorly maintained blade. Working on an unstable board. Cutting with fingers extended toward the blade. Choosing a knife size that is not suitable for the food or your grip. Cutting very irregular pieces for a shared cooking time. Forcing the blade on resistant food. Neglecting the mandoline's safety guard. Scraping food with the sharp edge: use a spatula or a plastic bowl scraper instead. Working too fast before mastering the motion. Storing blades in an accessible way or mixed with utensils without appropriate protection. Frequently asked questions about cutting techniques What is the most useful technique for everyday use? Slicing is used in many vegetable preparations. Learn first how to stabilize the food and produce uniform slices. Do I need a special knife for each technique? No. A kitchen knife suited to your hand and the food allows for multiple cuts. A blade of 18 to 20 cm is suitable for some uses but is not indispensable or suitable for everyone. Is the mandoline dangerous? Its blades can cause cuts. Follow the manual, use the provided pusher, and stop when the piece is no longer properly held. No protection justifies bringing fingers near the blade. How to maintain knives? Follow the manufacturer's instructions. If hand washing is required, handle the blade with care, dry it, and store it in a protective cover or compatible rack, out of reach of children. A magnetic strip is only suitable for blades and mountings designed for it. Put it into practice with our recipes Creamy Gratin Dauphinois with Comté: prepare uniform potato slices, using a knife or a suitable mandoline. Sea bass fillet, lemon beurre blanc, and leek fondue: practice slicing leeks and shallots. Duck breast with apples and Calvados sauce: prepare apple wedges and slice the cooked meat on a clean board. Cook like a chef with CuisinerTelUnChef Choose a cut suitable for the recipe, stabilize the food, and advance slowly. A knife you can control and a stable board are enough to start. Add a specialized utensil only when it meets a specific need: learning the technique and successfully completing the preparation remain the goal.