Cinder & Sorrel
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The Five Essential Knife Cuts

Brunoise, small dice, batons, julienne, chiffonade — all the classics in one lesson.

Knife skills aren't showing off. They're the reason your onions caramelise evenly and your carrots cook in the same time as your celery. Learn these five and every mirepoix and salsa you make will taste better.

~20 minapproachable
The Five Essential Knife Cuts

Watch a demonstration

9 Essential Knife Skills To Master | Epicurious 101

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Watch on YouTube

How to do it

  1. 01

    Batons (7mm)

    Square off the carrot into a 5cm x 2cm block. Cut it into 7mm thick planks, then those planks into 7mm sticks. This is the base for everything else.

    ~4 min
  2. 02

    Small dice (7mm)

    Line up your batons and cut across them at 7mm intervals. Perfect little cubes. This is what goes into a mirepoix.

    ~3 min
  3. 03

    Brunoise (3mm)

    Same technique, but everything is 3mm. Tiny, elegant cubes. Excellent for garnishes, salsa, or when you want carrot to disappear into a sauce.

    ~4 min
  4. 04

    Julienne (3mm x 4cm)

    Very thin, matchstick-sized sticks. Cut 3mm thick planks, stack them, and cut across into 3mm sticks. For stir-fries and salads.

    ~3 min
  5. 05

    Chiffonade (herb ribbons)

    Stack basil leaves, roll them into a fat cigar, and slice thinly across. You get gorgeous ribbons instead of a bruised green pulp.

    ~2 min
  6. 06

    Onion dice

    Halve the onion top to root, keep the root on. Slice horizontally, then vertically, then across. Even dice, no tears if you're quick.

    ~4 min