Julienne, Battonettes & Brunoise Knife cuts

The basic knife cuts are common knife cuts - also known as matchstick cuts a very fine dice. Follow this guide for perfect, uniform cuts every time

Julienne or Batonnet CUts

1. Rinse the carrots, pat dry. Cut into even, manageable 1/2s or 1/3, depending on the size of your carrots.

2. Square off the carrot sections and cut to thin slats

3. Stack the slats. For julienne cuts, slice to 1/8” sticks. For batonnets, slice to 1/4” sticks

4. This will leave you with evenly cut julienne matchstick slices or batton

Brunoise

1. To cut to a brunoise, gather the matchstick cuts into a neat pile and make small, even cuts

2. This will leave you with perfectly even brunoise cuts.