Do you know basic knife skills? Are you a budding chef who wants those extraordinary knife cutting techniques? If you are an aspirant to know different types of knife cuts, then you are at the right place. In this article, you’ll come across a few internationally recognized knife cuts. Also,
Knowing these knife cuts will make you a pro in culinary skills. Hence, you can show your talent if you are on an international cooking platform. Even if you are a house-wife or a home-chef, knowing these cutting skills will help you too. We will be guiding you through the article about all the important things.
Importance of knowing Basic Knife Skills
Why would anyone want to learn knife skills? Learning knife skills means learning life skills. It is an important life skill everyone should know irrespective of gender and profession. Because we all eat to live, for this we also need to cook. And before cooking, we need to prep it through cutting and chopping. If the basic is well-developed, which is knife skills, the rest becomes easier.
1. Save your cooking time: when you have a decent knife skill, you can chop vegetables in equal size, and faster than usual. Moreover, vegetables chopped equally will take the same time rather than the uneven ones.
This will save you a ton of time in the kitchen and cooking. Not only that, when the evenly chopped veggies will cook at the same time, but there also won’t be any raw ones left. Your dish will taste like it’s professionally cooked.
2. Make your dishes look more presentable: A dish served with uniformly chopped veggies looks more appealing. Your dishes will look pleasing which will attract your guests to eat scrumptiously.
In that way, you can also show-off your culinary skills to everyone. Also, your family will be pleased knowing you have put extra effort to cook for them.
3. Save your money: if you have a party upcoming in your house, and know knife cutting skills, then you can save a bit from hiring a chef. Knowing the unique cutting styles, you can prepare some good-looking dishes for the home-party.
Types of Cuts:
Cutting and chopping is an art, so they must be done right. Whether you are cooking at home or at a restaurant, it is equally important. There are some basic yet enchanting knife cuts which are effortless to learn. Some of these might be known to you, while others can be new. Yet, you will get familiarized with them in a bit.
We will show the four primary knife cuts as a chart down below.
1. Julienne Cut: this is the most common cut of all, where veggies are cut into thin strip-form. A perfect and even julienne cut requires a little time to learn, which is 1/8*1/8*2 inches, traditionally. The measurement can be a bit here and there too.
There is also another form of julienne, which is the ‘fine julienne. Here, the strips are even thinner than usual. The fine julienne is tricky and technical to cut and will need your entire attention.
Uses: julienne cut veggies are mostly used in raw salads, which makes them easier to chew. Their thinnest shape helps them cook faster in dishes too; there will be no more raw bites. Also, Julienne cut veggies are used mostly in chowmein. The shape incorporates well, and it gives an aesthetic appearance.
2. Paysanne Cut: This cut is freestyle or ‘country-style’ in French. This cut has no specific rule or shape of cutting. But the width of the veggies should be 1-2 mm thick. This cut follows the natural contour of the vegetable and not any general shape.
Uses: paysanne cut vegetables are used in any cooked dish or salad of your choice. It is a very plain way of cutting vegetables. And anyone can adopt this cutting technique easily.
3. Brunoise Cut: post julienne cut, when you further dice the veggie into small cubes that are known as Brunoise cut. This cut is ultra-fine and is effortless to carry out. Their typical size is considered around 1-3 mm.
Also, there is fine brunoise, which is the extended version of fine julienne.
Uses: If you cut bell pepper, carrot, or celery, this cut will look excellent as a garnish of your dish. Otherwise, they can be used as salad sides or in sauces to add in crunch too.
4. Batonnet Cut: this cut is known as the thick-little stick cut, and it is French-derivation. They can be eaten like it is or can be further extended into dice cuts.
Uses: Since these are quite thick sticks, they’ll need time to cook. So, they aren’t used in cooking. Instead, they are served raw/ or boiled as vegetable sides with your main dish.
How to start with the learning?
To start learning basic knife cuts, you don’t need to spend a fortune in culinary school. Instead, take help from your all-knowing robot friend, Google. It will guide you through tons of information from different websites for free. Also, you can watch Youtube videos.
Thus, to lift your knife skills, start today itself. Make sure you buy a good set of cutlery. A sharp knife will help you cut faster and hassle-free. If you use a blunt knife, that might slip and injure your hand.
Practice makes a man perfect. So, this won’t happen in a day. You need to do it every day. And with various trials and errors, you are going to fit in with the finest knife skills. Even though it is not important to know every cut, but knowing them will increase the variation
Those knife cuts are very preliminary to start with if you are an amateur. Read out the basic knife cut above, and decide with which cut you want to start. If you already know a few of them, then that is a bonus for you.