Knife cut names are shorthand for size and shape, and a recipe uses them so pieces cook at the same speed. Below are the common cuts with approximate sizes, which vary between cooks and cookbooks, so treat the numbers as rough guides.
Strip Cuts
Julienne is a thin matchstick, roughly 2 to 3 mm thick and a few centimeters long. Batonnet is the thicker cousin, closer to 6 mm, like a small fry. Chiffonade applies to leafy herbs and greens: stack the leaves, roll them tight like a cigar, and slice across to make thin ribbons.
Cube Cuts
- Brunoise: a very small dice, around 3 mm, made by cutting julienne strips crosswise.
- Small dice: about 6 mm cubes.
- Medium dice: about 12 mm cubes.
- Large dice: about 19 mm cubes, used for stews and roasting.
Fine and Rough Cuts
Mince means chopped as finely as you can, typical for garlic and shallot. Chop is a rough, uneven cut where size matters less. Rondelle is a round slice across a cylindrical vegetable such as a carrot, and a bias cut is the same slice made at an angle to show more surface. Paysanne is a flat, thin, rustic shape, sometimes square and sometimes round.
Cut Names at a Glance
| Cut | Approximate size | Typical use |
|---|---|---|
| Julienne | 2-3 mm sticks | Salads, stir-fries |
| Batonnet | 6 mm sticks | Roasted or fried sticks |
| Brunoise | 3 mm cubes | Garnish, fine sauces |
| Small dice | 6 mm cubes | Soups, sauteed bases |
| Large dice | 19 mm cubes | Stews, roasting trays |
| Chiffonade | Thin ribbons | Herbs, leafy greens |
Why Size Matters
- Even pieces cook evenly, so small bits do not burn while large ones stay hard.
- Smaller cuts release flavor faster and melt into a dish.
- Bigger cuts hold their shape through longer cooking.
- A steady, even cut also looks tidy on the plate.
Keep the board steady, curl the fingers of your guiding hand, and follow your knife maker’s care and handling instructions. Slow, even cuts matter more than speed.
Practice Ideas
Take a few carrots and a clean board, and cut one carrot into rondelles, one into batonnet and one into small dice. Lay the pieces side by side and compare their sizes. Do the same with an onion to learn how a dice follows a few steady slices. A few minutes of this builds a feel for even sizes far faster than reading alone. Always cut away from your guiding hand and keep the blade controlled.
FAQ
Do the sizes have to be exact?
No. They are conventions, and many home recipes only need pieces that are close in size to one another. If a recipe gives its own measurement, use that one.
Which cut should a beginner learn first?
The medium dice and the mince cover most weeknight cooking. Once those feel natural, julienne and chiffonade follow easily.
The Short Version
Cut names tell you shape and size: sticks, cubes, ribbons, or rounds. Use the table as a rough guide, keep pieces uniform, and follow your knife maker’s guidance on handling.