Julienne To Baton, Know These Basic Knife Cuts And Be A Pro

One of the first techniques a potential chef learns in culinary school is the art of cutting, or fundamental vegetable cuts. Classic knife cuts not only provide aesthetic appeal to a dish but are also a useful way to guarantee that each veggie is cooked equally. 

Put a full vegetable in front of you to practise with, such as a turnip, potato, or carrot. Cut out the rounded edges and square them. About 2-inch chunks of the vegetable should be cut into. Choose the cut you wish to make after that. Then chop your veggie into even planks (1/8 inch for julienne, 1/4 inch for macédoine). Make even batons out of your plank by cutting it. Then, divide the mixture into even cubes by dicing. 

Knife cuts can result in a lot of wasted vegetables since trimming is necessary to transform naturally shaped vegetables like potatoes, carrots, and parsnips into exactly squared-off, even shapes. But, you can preserve the scraps to make stock, purées, and sauces, which don't require perfectly clean knife slices. 


A matchstick knife cut is a batonnet or baton. The exact measurements are 1/4 inch by 1/4 inch, followed by a length of about 2 to 2 1/2 inches. 


A brunoise refers to a dice that is 1/8 inch square, or exactly half as big as the macédoine dice. To make this dice, first julienne your hard vegetable before slicing it into cubes. 


French for "little ribbons," the chiffonade technique is used to slice delicate leafy vegetables and herbs, such as basil, parsley, or lettuce, as opposed to more robust herbs like rosemary or thyme. In order to create a chiffonade, leaves are piled high, firmly wrapped, and then delicately sliced into long, delicate strips. 


A julienne cut is similar to a matchstick. The vegetables are divided into batons that are 1 to 2 inches long and 1/8 inch by 1/8 inch wide. 


A baton is sliced down to create a cube that is 1/4 inch square, known as a macédoine.

These are a few easy home tricks for sharpening knife blades. 

Ceramic mug: Rub the exposed, unpolished ceramic bottom with the knife blade. It is among the simplest methods for sharpening blunt blades. 

Newspaper: All you need is a black-inked newspaper page. Just cut the newspaper with your knife a few times, keeping it flat the entire time. Go cautiously and gradually. Due to the carbon in it, the black ink acts like a fine polish, and the grit in it helps the knife get sharper. When finished, clean the knife. 

Quick Tips 

To prevent corrosion, immediately dry the knives. Take hold of a dry cloth, and run it parallel to the blade. 

Choose wooden or plastic cutting board surfaces over metal ones like granite, aluminium, and stainless steel. 

Always keep knives covered, preferably in a utensil drawer. 

Avoid dragging them across the cutting board. 

Knives should never be washed in the dishwasher because the wash cycle or the detergent may erode the blade.