Knife Cuts Explained: Julienne, Brunoise, Dice, and More

Tap a cut to see its description.

Julienne

Cutting food into thin, matchstick-shaped strips — commonly used for stir-fries and salads.

Brunoise

A precise cut where julienned strips are diced again into tiny, even cubes.

Dice

The most basic cube cut, sized into small, medium, or large depending on the recipe.

Chiffonade

Rolling leafy greens or herbs and slicing them thinly into long, ribbon-like strips.

Mince

Cutting food into very fine pieces, typically used for aromatics like garlic or ginger.

Batonnet

A stick cut slightly thicker than julienne — the classic cut for French fries.

Paysanne

Cutting food into thin, flat squares or rounds, often used to prep ingredients for soup.

Precise Cuts Affect Both Flavor and Cooking Time

Cutting ingredients to a uniform size isn't just about presentation — it's mainly practical, ensuring every piece cooks evenly at the same rate. Knowing these French culinary terms makes it much easier to follow along with any recipe.

Frequently Asked Questions

What's the difference between julienne and batonnet?

Julienne strips are cut as thin as matchsticks, while batonnet strips are cut into a slightly thicker stick shape.

What knife do I need to cut well?

A single well-sharpened chef's knife can handle most basic cuts — keeping the blade sharp is the real key to safe, precise cutting.