Know Your Knife Cuts

Published on Thursday, July 19, 2007, by The CHOW Editorial Team / Edit Post

Know Your Knife Cuts

Aida Mollenkamp runs through seven basic knife cuts, including the masculine chop, the wily roll cut, and the glorious chiffonade. Also appearing with Aida are the dainty mince, the foreign-sounding julienne/batonnet, the workhorse dice, and the flirty bias.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |12 Comments

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  • It all goes into a bag in the freezer for stock!

  • seems like you discard quite a bit of food while "squaring off"

  • Thank you for a clear and concise introduction to these cuts.

  • i love these 411 videos! there's a lot of choppiness (no pun intended) to the video when i watch it though. anybody else experiencing this, or does my computer suck?

  • So informative... Thanks for the easy to follow tutorial.

  • This is great. A couple of items for the next video ... how to keep things from sticking to the knife? How to cut meats, fish, etc.?

  • very good video.
    for even more info go to www.cookescutlery.com and click on the box on the right that says know your knife cuts.not only does it show all of the classical cuts but also shows the sizes.

  • great video!

  • really easy to follow.

  • Great Video! Thanks.

  • loving the videos. thanks, aida!

  • So enjoyable to watch!

    What is the best method to dry the vegetables?

    My wife is a notorious chopper! She's very good and has been doing it for such a long time. There is something quite comforting and exciting to listen to her at work... the chopping. When you hear those sounds, you know something good is going to happen.