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Home › Chart guides › Knife Cuts Chart
Culinary schools teach a standard set of knife cuts so that every piece cooks at the same rate. This chart lists seventeen cuts, from large dice to fine brunoise, julienne, paysanne, tourné and chiffonade, with their sizes in inches and millimetres and what each is used for.
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The classic culinary-school cuts and their sizes, drawn to actual size on the 24 × 36 inch print.
| Cut | Size (inches) | Size (metric) | Used for |
|---|---|---|---|
| Large dice | 3/4 × 3/4 × 3/4 in | 20 mm cube | Stews, roasted vegetables |
| Medium dice | 1/2 × 1/2 × 1/2 in | 12 mm cube | Soups, hash, salsas |
| Small dice | 1/4 × 1/4 × 1/4 in | 6 mm cube | Sauces, fillings, garnishes |
| Brunoise | 1/8 × 1/8 × 1/8 in | 3 mm cube | Cut from julienne; garnishes, sauces |
| Fine brunoise | 1/16 × 1/16 × 1/16 in | 1.5 mm cube | Cut from fine julienne; delicate garnish |
| Baton (pont-neuf) | 1/2 × 1/2 × 2½–3 in | 12 × 12 × 60–75 mm | Thick-cut fries, crudités |
| Batonnet | 1/4 × 1/4 × 2–2½ in | 6 × 6 × 50–60 mm | Crudités; the start of small dice |
| Julienne (allumette) | 1/8 × 1/8 × 1–2 in | 3 × 3 × 25–50 mm | Stir-fries, slaws, garnishes |
| Fine julienne | 1/16 × 1/16 × 1–2 in | 1.5 × 1.5 × 25–50 mm | Garnishes, delicate salads |
| Paysanne | 1/2 × 1/2 × 1/8 in | 12 × 12 × 3 mm | Rustic soups; quick, even cooking |
| Lozenge | 1/2 × 1/2 × 1/8 in diamond | 12 × 12 × 3 mm | Decorative garnish |
| Rondelle | rounds, 1/8–1/2 in thick | 3–12 mm thick | Carrots, cucumbers, zucchini |
| Bias | rounds cut on a slant | more surface, more browning | Stir-fries, roasted carrots |
| Oblique (roll cut) | cut, roll a quarter turn, cut | two angled faces | Roasts, braises, stir-fries |
| Tourné | 2 in long, 7 equal faces | about 50 mm | Classic French garnish of potatoes and roots |
| Chiffonade | roll leaves, slice thinly | fine ribbons | Basil, mint, spinach, sage |
| Mince | chop as fine as you can | under 1/8 in, 3 mm | Garlic, shallots, herbs, ginger |
Square off the vegetable first so every piece is the same size and cooks at the same rate.
Dimensions are the standard culinary-school sizes; shapes are shown at actual size on a 24 × 36 inch print.