Elevating your cooking from amateur to artisanal starts with precision. Master these five fundamental cuts — Brunoise, Julienne, Batonnet, Dice, and Chiffonade — to ensure your ingredients cook evenly and look professional.

Uniformity isn’t just about aesthetics; it’s about control. When your vegetables are cut to the same size, you eliminate the frustration of raw centers and burnt edges.

Investing time in these professional techniques reduces your meal prep time significantly and increases safety.

Grab your chef’s knife, secure your cutting board, and transform your kitchen into a high-end culinary studio with every precise stroke.

The 5 Essential Cuts

• Julienne: Thin, matchstick strips ($2\times 2\times 40$ mm).

• Batonnet: Thicker sticks ($6\times 6\times 50$ mm), perfect for fries.

• Dice (Small, Medium, Large): Creating perfect cubes for uniform cooking.

• Brunoise: A tiny, precise cube derived from a Julienne.

• Chiffonade: Finely shredding leafy greens and herbs into delicate ribbons.

Developing these essential knife skills is the fastest way to gain confidence in the kitchen.

By practicing these five cuts, you move beyond following recipes and start cooking with the speed and efficiency of a professional chef.