Cooking Cutting Techniques You Need to Learn

Achieving Perfect Cutting Techniques for Food


Don’t judge a book by its cover.”  However, when it comes to food, the “cover” or, rather, the presentation, is just as important as everything else.


basic culinary


“In the culinary arts, good food and appealing presentation go hand in hand. Most people are highly visual. Meaning, they take in the world primarily using their sense of sight. That’s why, people like their food to look just as good as it tastes.

Coordinating food colors, experimenting with different ingredients, and arranging food meticulously are some of the ways chefs make their dishes look ravishing. Most chefs go the extra mile and add in garnish to their work. Garnish can be cut vegetable, fruit, and spice or other food ingredients. Beautiful garnishing requires some level of cutting skill. Using the right knife, chefs shape food ingredients—like carrots, cucumbers, and tomatoes—into ornaments to create palatable and picturesque dishes.

If you’re planning to try your hand at garnishing, you need to learn the five basic culinary cutting techniques first. These cutting techniques will help your food not only become more edible but also look more palatable. For each of the techniques, the appropriate kitchen knife must be used to cut the ingredients. Whether dicing vegetables or slicing fruits, with the right cutting tool, the task is as easy as one-two-three.

Begin with the right tools in your kitchen:


kitchen knife

  • An eight to ten inches long chef’s knife used for all around slicing, dicing, chopping, and mincing.


serrated knife

  • A serrated knife used primarily for slicing tomatoes and cutting bread to cut them easily without crushing or breaking.


paring knife

  • A paring knife is used mostly for peeling fruits and vegetables. This type of kitchen knife is also useful for small cutting jobs, like slicing lemons or cheese.


Now that you know the must-have cutting tools in your kitchen, you’re ready to start practicing these basic cooking cutting techniques for beginners:

Now that you know the must-have cutting tools in your kitchen, you’re ready to start practicing these basic cooking cutting techniques for beginners:

  1. Slicing



Slicing means to cut the item into broad, thin pieces. Place the vegetable on a clean, even chopping board, and cut the vegetable into thin, even slices using your chef’s knife.


  1. Dicing



Dicing means cutting food items into uniform cube-shaped pieces. To dice an onion, use your chef’s knife to cut the ends. Cut the onion in half, lengthwise. Remove the skin and lay it on the chopping board face down. Slice the onion vertically a few times while maintaining its concave shape. Turn the sides toward you and cut it from right to left or whichever direction you’re more comfortable with.


  1. Mincing



Mincing refers to cutting the item into small irregular pieces. In some way mincing vegetables is like dicing them, only with less meticulousness. To mince garlic, take a clove and press it hard with your chef’s knife. Then, simply chop it into smithereens.


  1. Chiffonade



Chiffonade refers to rolling and slicing fruits or vegetables, usually leafy ones. Simply roll your spinach and slice neatly into even pieces.


  1. Julienne cut



The Julienne cut refers to cutting the vegetable or fruit into long, thin pieces. To cut a carrot Julienne style, remove the skin first then cut off the top leafy part and smaller bottom end. Flatten the curve sides by thinly slicing on each curve. Slice the carrot into even wide, lengthwise cuts. Take a lengthwise cut and slice into long, thin pieces. Repeat with the rest and you have your Julienned carrots!