Knife Skills 101: Cut Like a Chef

Essential Cuts

1. Dice - Uniform cubes (small 1/4", medium 1/2", large 3/4")

2. Mince - Very fine chop (garlic, herbs)

3. Julienne - Thin matchstick strips

4. Chiffonade - Thin ribbons (basil, leafy greens)

5. Brunoise - Tiny 1/8" cubes (garnishes)

Safety Tips

• Keep knives sharp (dull knives slip)
• Curl fingers under (the claw grip)
• Cut on a stable surface
• Never catch a falling knife
• Cut away from your body

How to Hold Your Knife

Pinch the blade where it meets the handle between thumb and index finger. Wrap remaining fingers around the handle.