How to Slice Vegetables: The 9 Knife Cuts You Need to Know | Grillabilities with BBQGuys

Take it from a chef: There are 9 knife cuts you need to know. Chef Tony took the time to show you all of them, covering everything from the 3 different sizes of dice to the easy-but-elegant chiffonade (please let us know what you think of his French pronunciations). He also provides the skinny on other popular cuts, namely rough chop, mince, batonnet, julienne, and rondelle. Over the course of the video, you’ll probably notice there are many similarities among the techniques for most of these cuts. Small differences in measurement are what separate things like julienne from batonnet and each type of dice from the others, so pay close attention and feel free to take notes as Chef Tony runs through them all. With these knife skills in your back pocket, you’ll be able to handle whatever kind of knife cuts those recipes in your old family cookbook call for.

TIME STAMPS:
Medium dice cuts: 0:03
Large dice cuts: 0:34
How to rondelle cut: 0:58
How to rough chop: 1:11
How to batonnet: 1:27
How to julienne: 2:00
Small dice cuts: 2:30
How to mince: 2:38
How to chiffonade: 3:01

How to Slice Vegetables:
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Chef Tony Matassa grew up in the restaurant business, starting in his family’s New Orleans eatery before running one of his own. No wonder he has such vast knowledge of and passion for food science, which he puts to use every day as our jack-of-all-trades (and master of many). Longtime fans of the channel know Tony has been testing grills for more than 10 years, though we’re partial to his performance in our recent Grillabilities℠ series.

Featuring: Tony Matassa
Filmed/Produced by: Sean Richardson