Knife Cuts

Mastering basic knife cuts brings us closer to making impressive-looking and evenly cooked meals. Learning basic knife cuts will not only help in properly cutting vegetables, fruits, etc. but will also prevent mishaps and hurting oneself. We have created for you an introduction to 6 basic knife cuts you will actually come across often during cutting.

Following are the six basic knife cuts:

1. Knife Cuts: Chopped

Chopping vegetables, cut them into imperfect but evenly sized pieces. The technique is to simply cut vegetables into small and even shapes without worrying about uniformity. If the cuts are of the same size, consider you have done well.

2. Knife Cuts: Dice (Small, Medium, and Large)

Dicing vegetables result in uniform cubes even on all sides. Square off the sides of the vegetable, slice into even planks and cut the planks into matchsticks, and cut matchsticks into cubes.

3. Knife Cuts: Paste

Vegetables, usually garlic crushed to the point of turning them into a smooth paste. Finely chop garlic and scrape it with your knife into a smooth paste.

4. Knife Cuts: Rondels

Round vegetables are cut into uniform slices. Just glide your knife through vegetables and try to keep every slice consistent.

5. Knife Cuts: Bias Cut

Vegetables are cut into uniform slices diagonally in order to produce oval-shaped slices. Slice your knife through vegetable but just slant your knife on a bias to get an oval shape.

6. Knife Cuts: Shredding

This technique involves shredding vegetables. Just grate the vegetables on a box grater or use a special peeler that cuts strips.