Knife Skills: quick revision, 15 bites

Uniformity Is the Golden Rule

Same size means even cooking.

The single most important principle behind all classic knife cuts is **uniformity**. Every piece must be the same size. This ensures **even cooking**, a **professional appearance**, and **consistent texture** in the final dish.

Takeaway. Uniform pieces are the foundation of professional cooking.

The Stick Shapes: Julienne, Allumette, Bâtonnet

Matchsticks of increasing size.

These are the foundational **stick shapes**, each defined by precise dimensions. They are the building blocks for dice.

Takeaway. Julienne, allumette, and bâtonnet are stick shapes of increasing thickness.

The Dice: Brunoise, Small, Medium, Large

Cubes from sticks.

Dice are cube-shaped cuts produced by cutting a stick shape crosswise. The size of the dice corresponds to the size of the stick it came from.

Takeaway. Dice are made by cutting sticks crosswise into uniform cubes.

The Dicing Process: Step by Step

Square, slice, stick, dice.

Takeaway. Dicing is a sequential process: square, slice, stick, then dice.

The Guiding Hand: The Claw

Knuckles guide, fingertips stay safe.

The **guiding hand** holds the product and controls the thickness of each cut. Your **fingertips should be curled under**, and your **knuckles extended forward**.

Takeaway. The claw grip uses knuckles as a blade guide for safety and uniformity.

Blade Parts and Their Uses

Use the right part of the blade.

Takeaway. Match the blade part to the task for efficiency and safety.

Dull Knife Danger

Sharp is safe.

Takeaway. Always use a sharp knife for safety and clean cuts.

Real-World Uses of Each Cut

Where you see these cuts.

Takeaway. Each cut has a purpose, from sauces to fries.

The Basic Slicing Motion

Smooth, even, and controlled.

Takeaway. Slicing is a smooth, rhythmic motion guided by the knuckles.

French Culinary Heritage

Terms from French tradition.

The names for these cuts—*julienne*, *brunoise*, *bâtonnet*—are derived from **French culinary tradition**. They are used in professional kitchens worldwide, so understanding these terms is essential for reading and executing recipes.

Takeaway. These terms are the universal language of professional cooking.

Other Essential Cuts

Beyond sticks and dice.

Takeaway. Chiffonade, tourné, and oblique cuts expand your knife skills.

Knife Maintenance Essentials

Care for your blade.

Takeaway. Proper knife care ensures performance and safety.

Stable Cutting Board

A stable base is key.

Your cutting board should be **stable and not slip** on the work surface. Place a **damp towel** or a **non-slip mat** underneath to prevent movement.

Takeaway. A non-slip board is essential for safe cutting.

Visualizing the Cuts

A picture of sizes.

Takeaway. Use visual references to remember the relative sizes of each cut.

Remembering the Order

Sticks before dice.

Remember the hierarchy: **Julienne** → **Brunoise**. **Bâtonnet** → **Small Dice**. The dice are always made from the stick of the same thickness.

Takeaway. Sticks come first; dice are made from them.