Vegetable cuts: a size cheat sheet
Every classic cut in one table — name, size, what it is for — plus the basic rules of knife work.
Pieces of the same size cook the same way: put 5 mm and 2 cm cubes in one pot and the small ones turn to mush before the big ones are done. That is why the classic French school gave cuts names and sizes — not snobbery, but a way to agree on how long things will take. The sizes below are guidelines: schools differ by a millimetre or two.
Cheat sheet
| Cut | Size | Used for |
|---|---|---|
| Brunoise (fine dice) | 1–3 mm | sauces, dressings, salsa, garnish |
| Macédoine (small dice) | ≈5 mm | salads, rice, fillings |
| Medium dice | 1–1.5 cm | soups, stews, sautéed vegetables |
| Large dice | ≈2 cm | long braises, roasting, stocks |
| Julienne | 1–2 × 1–2 × 40–50 mm | salads, stir-fries, garnish |
| Allumette (matchsticks) | ≈3 × 3 × 50–60 mm | thin fries, beets and carrots for borscht |
| Bâtonnet | ≈6 × 6 × 50–60 mm | fries, steamed vegetables, crudités |
| Pont-neuf | ≈1 × 1 × 6–7 cm | thick-cut fries |
| Rondelles | 3–10 mm | carrots, zucchini, cucumber — soups, sides |
| Bias slices | 3–10 mm, 30–45° angle | stir-fries, celery, scallions |
| Roll cut | 2–3 cm | stews, roasting, wok |
| Chiffonade | 1–2 mm ribbons | basil, mint, spinach |
| Paysanne | 1–1.5 cm × 1–3 mm | quick vegetable soups |
| Onion: half-rings, feathers | 2–5 mm | frying, salads; wok, braises |
| Mince | 1–2 mm or less | garlic, ginger, herbs |
| Tourné (barrel) | ≈5 cm, 7 faces | classic side dish |
Basic rules
- A sharp knife is safer than a dull one: a dull blade skids on the skin and slips, a sharp one goes where you guide it.
- The board must not slide: put a damp towel or paper towel under it.
- Cut round things only on a flat base: first slice a thin strip off one side, or halve it and lay it cut side down.
- Hold the knife with a pinch grip: thumb and index finger on the blade by the handle, the other fingers on the handle. The knife will not twist in your hand.
- Cut with a gliding forward-and-down motion rather than pressing straight down: the blade should slice, not crush.
The guiding hand is always a claw: fingertips tucked in, the blade riding along the knuckles, the hand moving back with every slice. Never try to catch a falling knife — step back. Do not drop a knife into a sink full of water where nobody can see it.