There are a number of regular

knife A knife (: knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least Stone Age, 2.5 million years ago, as e ...

cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.

Strip cuts

* Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from to * Batonnet;

French French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), ...

for "little stick", the batonnet measures approximately . It is also the starting point for the small dice. * Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately . It is also the starting point for the brunoise cut. * Fine julienne; measures approximately , and is the starting point for the fine brunoise cut. *

Chiffonade Chiffonade () is a slicing technique in which Leaf vegetable, leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them ti ...

; rolling leafy greens and slicing the roll in sections from 4–10mm in width

Cube cuts

Cuts with six even sides include: * Large dice; (or "Carré" meaning "square" in French); sides measuring approximately * Medium dice; ( Parmentier); sides measuring approximately * Small dice; (

Macédoine Macedonia or macédoine is a French culinary term referring to a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and South America. ...

); sides measuring approximately *

Brunoise Brunoise () is a List of culinary knife cuts, culinary knife cut in which the food item is first julienning, julienned and then turned a quarter turn and dicing, diced, producing cubes of about or less on each side. In France, a "brunoise" cut ...

; sides measuring approximately * Fine brunoise; sides measuring approximately

Other cuts

Other cuts include: * Paysanne; * Lozenge;

diamond shape In plane Euclidean geometry, a rhombus (: rhombi or rhombuses) is a quadrilateral whose four sides all have the same length. Another name is equilateral quadrilateral, since equilateral means that all of its sides are equal in length. The rhom ...

, * Fermière; cut lengthwise and then sliced to desired thickness * Rondelle; cylindrical vegetables cut to discs of desired thickness * Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts * Tourné; long with seven faces usually with a bulge in the center portion *

Mirepoix A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather t ...

; * Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes * Mincing; very finely divided into uniform pieces *Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

cuts include: * Tanzaku-kiri; sliced into thin rectangular strips. * Hira-Zukuri , is the standard cut for most ''sashimi''. Typically this style of cut is the size of a domino and 10 mm (³⁄₈ in) thick. * Usu-Zukuri (literally 'thin slice'), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually 50 mm (2 in) long and 2 mm (¹⁄₁₆ in) wide. * Kaku-Zukuri (literally 'square slice'), is the style in which ''sashimi'' is cut into small cubes that are 20 mm (³⁄₄ in) on each side. * Ito-Zukuri (literally 'thread slice'), is the style in which the fish is cut into fine strips, less than 2 mm (¹⁄₁₆ in) in diameter. The fish typically cut with the ''ito-zukuri'' style include garfish and squid. * Wa-giri; round cut, cut into round slices. * Hangetsu-giri; half-moon cut, cut into round slices which are cut in half. * Naname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices. * Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters. * Koguchigiri; small edge cuts into tiny round slices. * Kushigatagiri; wedge cut or comb cut. * Kakugiri; cut into cubes. * Sainome-kiri; cut into small cubes. * Arare-kiri; cut into small cubes of 5 millimeters in size. * Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. * Usugiri; cut into thin slices. * Ran-giri; diagonal cut into pieces of 1/2 inch in size. * Hitokuchi-dai-ni-kiri; cut into bite-size pieces.

References

{{Cutting techniques (cooking) Food preparation techniques Cutting techniques (cooking)