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Basic Knife Cutting Sizes

Tue Nov 27, 2007 5:09 pm
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The following are the basic knife cutting sizes for vegetables, herbs, and a variety of other foods used in the cooking process. You will typically see recipes call for these types of cuts.

Long, thin square cuts (carrots, potatoes...etc)

  • Fine Julienne - 1/16" x 1/16" x 1-2 inches
  • Junlienne - 1/8" x 1/8" x 1-2 inches
  • Allumette - 1/8" x 1/8" x 1-2 inches (when referring to potatoes)
  • Batonnet - 1/4" x 1/4" x 2-2 1/2 inches

Square (cubed), even cuts (carrots, onions, potatoes...etc)

  • Brunoise - 1/8" cubed
  • Small Dice - 1/4" cubed
  • Medium Dice - 1/3" cubed
  • Large Dice - 3/4" cubed

Odd size cuts (carrots...etc)

  • Paysanne (like small tiles) - 1/2" x 1/2" x 1/8"
  • Tourne (has a football shape) - Seven 2" sides

 



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