1. Before cutting anything, hone the knife with a honing steel to make sure the blade is straight. 00:35
2. To create a brunoise, cut a carrot in half. Work with the thinner, tapered half and set the other to the side. Trim off one side of the carrot, creating a flat surface for the carrot to rest on. Put your non-dominant hand into a claw formation to protect your fingers and secure the carrot on the cutting board. Use the knife to carefully cut down the length of the carrot, creating thin, flat slices. Next cut the slices of carrot into thin strips about 1/8 inch wide. To finish, cut across the strips, creating 1/8 inch cubes of carrot. 01:05
3. To create a small or a medium dice, follow the same steps as a brunoise but cut the carrot into larger pieces. A small dice should result in 1/4 inch cubes. A medium dice should be 1/2 inch cubes. And a large dice should result in 3/4 inch cubes. 03:11
4. To julienne a carrot, cut a one to two inch piece of carrot and trim it so it has a flat side. Slice down the length of the carrot, creating slices that are about 1/8 inch thick. Cut the slices into 1/8 inch wide strips. A julienne should result in strips that are one to two inches long and about 1/8 inch wide. 06:44
5. To create a batonnet cut, cut the carrot into strips that are 1 to 2 inches long and 1/4 inch wide. 07:25
6. To create a french fry cut, cut the carrot into strips that are 3/4 inch wide and 1 to 2 inches long. 08:11
What You'll Need
- Chef’s knife
- Cutting board
- Honing steel
- Carrots or other ingredients to cut
A brunoise is a useful cut for incorporating small pieces of ingredients into sauces or vinaigrettes. To learn more about vinaigrettes, visit Chef Bryon’s “How to Make a Vinaigrette” tutorial located at the bottom of the page.
To learn more about sharpening knifes, visit Chef Bryon’s “How to Sharpen a Knife with a Stone” tutorial located at the bottom of the page.
Chef Bryon’s suggests practicing these knife cuts to get the size and shape of the cuts consistent. Keeping a uniform size is important so that everything cooks at the same speed. When starting out, practice your knife cuts at a slow and steady pace.
Chef Bryon recommends using the “claw” hand technique to protect your fingers. Curl your fingertips in towards your hand and hold the ingredient with your fingertips. Allow the middle knuckle area to protrude. This part of your hand is used to guide and protect against the knife's blade. To learn more about fundamental knife techniques, visit Chef Jonathan Benno’s “Fundamental Knife Skills” tutorial located at the bottom of the page.