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You don’t need to be an aspiring chef in order to have a great understanding of basic cutting skills. From the different shapes to how to master them, we hope this article helps you feel more secure whenever a recipe calls for an ingredient to be chopped in a certain way. Believe it or not, it makes a big difference in the end result. With a little studying and some practice, you’ll be a star chopper in no time. Let’s take a look at the basics of cutting!
Which Knives Should I use?
Using the right knife and its sharpness are a key part of the process, so make sure you have the right size and you maintain your knives properly. Our favorite affordable set is by Cuisinart and they are super affordable. If you’re looking to invest in a forever set, we really love this one.
Basic Knife Cuts
When a recipe calls for a diced ingredient, it means cut in large (measuring 3/4 inch × 3/4 inch × 3/4 inch.), medium (1/2 inch × 1/2 inch × 1/2 inch), or finely diced (1/4 inch × 1/4 inch × 1/4 inch), depending on the recipe.
If a recipe calls for slicing, then you’re after a thin and flat cut. The more technical terms for this type of cut are julienne, allumette, or batonnet. The difference is in the thickness and size. On our blog, we keep it simple and call it “sliced.”
Mincing is like very small dicing and it’s commonly used for ingredients we want evenly distributed in a dish. This cut is typically used for those base recipe ingredients which give us a base flavor, like minced garlic, onions, ginger, or some herbs.
Chopped or finely chopped:
When a recipe says to chop a vegetable, it’s usually calling for a uniform cut that is slightly bigger than a dice.
Learning these very basic cutting terms will help you feel more confident next time to decide to embark on a new recipe, and it will give you the tools to become a little bit more experiential in the kitchen! We hope you enjoyed this glimpse of the basics of cutting!