Classic French Knife Cuts
October 12th, 2008
Learn these classic French knife cuts lingos as you dive into our fun recipes.
Our Favorite Cuts
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Brunoise: 1/8 x 1/8 x 1/8 size cuts |
Macédoine: 1/4 x 1/4 x 1/4 size cuts |
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Parmentier: 1/2 x 1/2 x 1/2 size cuts |
Julienne: 1/8 x 1/8 x 3/4 size cuts |
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Batonnet: 1/4 x 1/4 x 2 size cuts |
Alumette: 1/4 x 1/4 x 2 1/2 size cuts |
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Rondelle: Round slice |
Paysanne: 1/2” x 1/2” x 1/84 |
Other Classic Cuts
| Carré large dice 3/4″ cube Vichy short, very thin sitck less than 1/8″ thick slice Allumette matchstick 1/8″ x 1/8″ x 3″ Frite French fry 1/2″ x 1/2 ” x 3″ Pont-Neuf steak fry 3/4″ x 3/4″ x 3″ Mignonette stick 3/8″ x 3/8″ x 2″ Mirepoix rough cut 1″ average Chips/Rondelle/Bias very thin slice 1/8″ slice Gaufrettes waffle 1/8″ thick; perforated |
Oblique roll cut 45° angle cut Paille straw Finely shredded Parisienne Paris style Sphere shape: 1″ average Noisette pazelnut Sphere shape; 1/2″ to 3/4″ Tourné Olivette olive like 7 sided; 1″ to 2″ Tourné Chateau castle like 7 sided; 2″ to 2 1/2″ Tourné Fondante melting 7 sided; 3″ or more |
Proper Way of Holding a Knife
July 25th, 2008
Grip the knife with your thumb on one side of the blade just at at the hilt and pinch between it and your fore finger. Choking up is the best and safest way to hold the knife. This technique will make you to control the knife 100% without getting any injury. Always use a sharp knife when cutting. When knife is use daily, try to sharpen it once a month. To prevent an injury, do not force the knife to cut in, instead slide the knife through and let it do the work. Never leave a knife in or near the sink or in a place where someone can accidentally get cut or hurt.
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