Knife Cuts

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Hello everyone and welcome back to my blog! Today I will be discussing various knife cuts and tips for each of them. The types of cuts I will be focusing on are dice, mince, and julienne. So, let's just jump right into the cuts!



*Dice- Cutting the food into small cubes of equal size 

Tips
-Cut your ingredient vertically first, then horizontally to form small cubes
-Stack them for quicker cutting



*Mince- Ingredients are cut into very small, fine pieces 

Tips
-How do you know when you're done mincing? When you rock your knife over the ingredient and the pieces don't get any smaller
-Rock your knife back and forth rather than constantly picking it up

  



 *Julienne- Ingredients are cut into long, thin strips 

 Tips
-Trim around the sides of your ingredient to create a rectangular shape
-Cut each rectangle lengthwise and then into thin strips
-Use this cut only with fruits or vegetables to keep things easy for yourself







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