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Types of Knife Cuts

Boning Knife
Boning Knife

How to Use a Boning Knife Four Methods: Removing Bones Removing Skin from Meat Removing Skin from Fish Filet Selecting a Boning Knife Community Q&A Boning knives have thin, sharp, flexible blades that are used to remove the bones and skin from meat and fish.

source: wikihow.com
Bread Knife
Bread Knife

This is the best bread knife in the German market. Hanckels gives this knife a full lifetime manufacturer warranty. Aesthetically, it’s a great slicer, and it’s easy to work with. The reviews have noted that this is a lightweight, balanced knife that cuts through bread with ease.

Brunoise
Brunoise

Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.

Butcher, Cimeter Steak Knife and Cleaver
Butcher, Cimeter Steak Knife and Cleaver

The wider stiff blade is used for cutting raw meat and many other trimming operations on less thick cuts of meat. Butcher, Cimeter Steak Knife and Cleaver. For the odd jobs in the kitchen, the butcher and cimeter steak knives can be used for dicing salt pork, cubing cooled meats, cutting steaks or trimming raw meat.

image: terapeak.com
Carving Knife
Carving Knife

The carving knife is good for cutting thin and precise slices of white and red meats such as ham, poultry, roast, or any large slab of cooked meat, therefore it is sometimes called a slicing knife as well. Why Carving Knives Carve and Slice Well. Carving knives are usually thinner at their spine.

source: pcnchef.com
image: allknives.co
Chef's Knife
Chef's Knife

Knife cuts examples include the julienne, batonnet, dice, brunoise and more. Here you can see descriptions and photos of all the basic culinary arts knife cuts and shapes. Knife cuts examples include the julienne, batonnet, dice, brunoise and more.

Chiffonade
Chiffonade

Chiffonade is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. Learn its meaning and usage. Chiffonade is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons.

Cleaver
Cleaver

A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone. The knife's broad side can also be used for crushing in food preparation (such as garlic).

Cook's and Chef's Knife
Cook's and Chef's Knife

Knife cuts examples include the julienne, batonnet, dice, brunoise and more. Here you can see descriptions and photos of all the basic culinary arts knife cuts and shapes. Knife cuts examples include the julienne, batonnet, dice, brunoise and more.

Fluting Knife
Fluting Knife

-Garnishing Notes -Purposes -Tools & Uses -Foods & Suggestions -Knives Notes -Types and Uses -Cuts & Examples -Safety Precautions -Storage

source: quizlet.com
Julienne
Julienne

Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. ... Fine Julienne; Fine Brunoise; Main Knife Cuts Page. Read More. Knife Skills

Mince
Mince

If you’ve ever wondered about the difference is between “chopped”, “diced”, “minced”, and other cuts in a recipe, you aren’t alone. Knife cuts can be so confusing that we’ve compiled a visual guide to some of the most common.

Paring Knife
Paring Knife

Using a paring knife to de-vein shrimp is a cinch. Some paring knives are great for cutting shapes or vents into dough as well as scoring designs and intricate patterns on gourmet dishes. Cooking Light recommends choosing a knife with a comfortable handle without any gaps or burrs in it.

source: reference.com
Rough Chop
Rough Chop

Rough chop A rough chop really has no guidelines and everyone seems to have a little different interpretation. Basically a rough chop is about the same size as a large dice but here precision doesn’t matter.

source: craftsy.com
image: craftsy.com
Serrated Utility Knife
Serrated Utility Knife

Utility knives are mid-sized knives used for miscellaneous cutting. The blade is anywhere from 4 to 7 inches, larger than a paring knife but not as larger as a chef's knife. The utility knife is good for cutting larger vegetables and sandwich meats that are not large enough for a chef's knife. These knives can come in plain and serrated edges, and are sometimes referred to as "sandwich knives".

image: ebay.com.au
Shop ALL Cimeter Knives HERE
Shop ALL Cimeter Knives HERE

Butcher and Cimeter Knives by Victorinox, Wusthof, Shun and Zwilling at Swiss Knife Shop. Each blade is crafted by experts. Discover the difference with fine cutlery by these top brands.

Slice
Slice

Referred to as the allumette when dealing with potatoes, and sometimes also called the "matchstick cut" (which is the translation of "allumette" from French), the julienne measures approximately 1/8 inch × 1/8 inch × 1-2 inches (3mm × 3mm × 3–5 cm).

The Baton
The Baton

The baton type of cuts is the largest stick-cut you can cut. It is used for crudites and for presentation purposes. While not used as much as the rest, it is the foundation for the more common Large Dice.

The Batonnet
The Batonnet

Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½-3 inches.

The Brunoise Dice
The Brunoise Dice

The two basic shapes for these cuts are the strip and the cube. Strips are generally cut to 2½-3 inches, and are defined by width, from thickest to thinnest as "batonnet", "allumette", "julienne", and "fine julienne". The cube shapes, in order from largest to smallest, are the large, medium, and small dice, the brunoise, and the fine brunoise.

The Julienne Cut
The Julienne Cut

Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. ... Fine Julienne; Fine Brunoise; Main Knife Cuts Page. Read More. Knife Skills

The Large Dice
The Large Dice

The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon.

The Medium Dice
The Medium Dice

Cube cuts. Cuts with six even sides include: Large dice (Carré); sides measuring approximately ¾ inch (2 cm). Medium dice (Parmentier); sides measuring approximately ½ inch (1.25 cm). Small dice (Macédoine); sides measuring approximately ¼ inch (6mm). Brunoise; sides measuring approximately 1/8 inch (3mm).

The Paysanne Cut
The Paysanne Cut

This is called the Paysanne. This is achieved by creating your desired stick-cut size, then slicing thinly to produce a thin square. Typically used for larger cuts, this method can be applied to smaller cuts and dices as well. Dimensions: 12mm X 12mm X 3mm (1/2 in X 1/2 in X 1/8 in) There are different types of cuts that you can use as well. 9.

The Small Dice
The Small Dice

The large dice is a culinary knife cut measuring 3/4 inch × 3/4 inch × 3/4 inch. This square cut is most often used for vegetables like potatoes, and sometimes fruits such as watermelon.

Utility Knife
Utility Knife

A utility knife is a knife used for general or utility purposes. The utility knife was originally a fixed blade knife with a cutting edge suitable for general work such as cutting hides and cordage, scraping hides, butchering animals, cleaning fish, and other tasks.