The standard julienne cut creates 1/8-inch slices that are approximately two inches long. Seems simple, right?

Learning culinary knife cuts makes your food look beautiful and helps your ingredients cook evenly. This is everything you need to know about culinary knife cuts, including julienne, brunoise ...

The julienne cut is like matchsticks and should measure 1/16-by-1/16 by-2-inches. I like to julienne ham, red and green bell peppers and assorted cheese to arrange in a chef salad.

To make a julienne cut, start by making thin planks (which you can read all about here in our first sharp installment of basic knife cuts).

The starting point for the brunoise cut comes out of something fancy-sounding called the julienne, which is really just a cut of long matchsticks that have a thickness of approximately 1/8 of an inch.

When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated — and sometimes mysterious even to restaurant critics, chefs and food scientists.

Slice, dice, mince, julienne, chiffonade – a beginner’s guide to mastering each technique and cutting food like a pro.

The standard julienne cut creates 1/8-inch slices that are approximately two inches long. Seems simple, right? Well, Chef Sato really breaks it down in a way that helps understand not only this ...