Knife Cuts

Pictures above show every knife cut that you will be using in any kitchen setting. First shown is the Batonnet a stick shaped cut with dimensions of 1/4in x 1/4in x 2in. This cut be cut in cubes dimensions of 1/4 x 1/4 x 1/4 this cut now is called a small dice. The Julienne cut is next and the dimensions are 1/8in x 1/8in x 2in. The Julienne is a thinner version of the first cut you did the Batonnet so by cutting a Batonnet cut in fourths you get a julienne. But we are not done because the Julienne if cut in cubes with 1/8in x 1/8in x 1/8in dimension can be called a Brunoise. But wait there are still to more cuts that we have to go over the medium dice is another cube but with dimensions of 1/2in x 1/2in x 1/2in. Lastly is the large dice which as is a cube by with dimensions of 3/4in x 3/4in x 3/4in. Every one of these cuts will be used in a kitchen setting so now when someone you know asks you how to cut a desired cut you can rest easy now that you know how. So if a someone you know is looking at a recipe and it says now small dice the potatoes and add them to the cream. You know what to do and you can lead a helping hand.

The Basics

Like most things you do, before you can start cooking you have to learn the basics first. Example if you get a job as a mechanic do you think that they are going to let you work on cars right away if they havent seen you work before. Exactly so before you can even start cooking you have to learn how to use a knife. There are seven basic things a good knife kit should have before you enter a kitchen. 1) Chef’s Knife- this is the one that you will be using most often used for cut vegetables and meats. 2) Boning Knife- this is used like it says remove meat from the bones of an animal. 3) Paring Knife- used for smaller jobs like deveining shrimp, coring apples and tomatoes.  4) Santoku- this is a lot like you your chef’s knife but sharper used for the same things. 5) Slicer/Bread Knife- Like it says this knife is used for cutting breads and some hard cheeses can also be seconded as a slicer for meats. 6) Cheese Knife- designed and used to keep cheese from sticking to your knife. 7) Kitchen shears- These are a very handy tool in the kitchen used for cutting threw meats, bones, and frozen foods. I know most people out there only own maybe one or two of the knifes listed above but that’s ok you have plenty of time to pick some up. “Remember a knife is only as good as who is behind it.”