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5 Advanced Knife Cuts That Will Elevate Your Cooking

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Learning knife cuts is a great way to impress guests and add visual flair to just about any dish, but there are also many dishes that require certain cuts to make properly. Having some advanced cuts in your repertoire is a great way to make better looking and better tasting food.



#1. Katsuramuki
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This is a very advanced Japanese technique used to make wispy strands of vegetables, like daikon.
Step 1 - Use long, flat knife. Use thumbs to guide knife along side of vegetable. Step 2 - Keep sheet thin enough to see through without breaking skin. Step 3 - Cut sheet into strips. (Optional: wrap around chopsticks to create swirls)
Link: www.savoryjapan.com/learn/techniques/katsuramuki.html


#2. Rangiri
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Another Japanese cut, rangiri is when you cut vegetables in an attractive wedge shape.
Step 1 - Cut the end of a vegetable at a 70 degree angle. Step 2 - Roll the vegetable towards you and cut again at a 70 degree angle. Step 3 - Repeat this until you are finished.
Link: www.savoryjapan.com/learn/techniques/knife-techniques.html


#3. Julienne
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This cut creates thin slices that look like matchsticks. This is a perfect slice for veggies in spring rolls or coleslaw. A julienne cut is approximately 1/8 inch x 1/8 inch by 2 inches.
Step 1 - Peel carrot, trim off top and bottom, and cut into 2-3 inch strips. Step 2 - Trim the rounded sides of each piece to create a rectangle shape. Step 3 - Cut each rectangle lengthwise into 1/8-inch slices. Step 4 - Stack several of the slices together and cut lengthwise again
Link: www.goodhousekeeping.com/food-recipes/cooking/tips/g1981/knife-techniques-julienne/


#4. Batonette
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This is a very simple, precise cut that means baton or stick in French. The approximate measurement is ¼” by ¼” by 2.5-4”.
Step 1 - Cut whatever you're cutting into a rectangle shape. Step 2 - Slice the rectangles horizontally. Step 3 - Proceed to cut those slices into french fry shapes.
Link: http://mariacostoya.wixsite.com/chopchop/batonette-cut


#5. Chiffonade
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This cut creates ribbon-like strips and is perfect for greens and herbs such as thyme and parsley.
Step 1 - Places several leaves on top of the other. Step 2 - Roll the leaves horizontally or vertically into a cigar-like roll. Step 3 - Slice through the roll. The closer the slices, the thinner the strips.
Link: http://mariacostoya.wixsite.com/chopchop/chiffonade-cut

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phoenixsong
1055
May 15, 2018
My mother does the Rangiri without knowing it's name lol! No complaints though, it's decicious :p
Mr.Totoro
23
May 9, 2018
Recently been reading on a knife forum that katsuramuki is best done with a single bevel knife like an usuba
gardey
90
May 24, 2018
Mr.TotoroThe cut assumes that you use a leveled blade single bevel (i.e. usuba, nakiri) or off-sided double bevel knife at the least. One will have extreme difficultly using a generic Western knife, such as a double bevel chef's knife, as the angle of the blade will inevitably change the angle of your cut, curling your daikon's skin instead of it being straight.
MTGustavo
78
May 8, 2018
Rangiri, by name, is the only one I had not heard of. Cool list 👍
Kage95
11
May 4, 2018
How does the Rangiri cut differ from an oblique cut?
Duncan
3731
May 4, 2018
Kage95Different name for the same thing really. Roll cut, oblique cut, Rangiri. Not sure if there is a real difference. Open to being wrong though.
gardey
90
May 24, 2018
DuncanWhile the end product is the same, how people cut these depending on what they call it is slightly different. People who call it "oblique cut" usually shift either the knife or the item being cut to achieve the angle. Rangiri (Roll cut), as the name suggests, mean whoever cuts it doesn't shift the knife, but the item being cut will be rolled in one direction while cutting, so one rotation (= two cuts) creates the triangle shape, lightning fast when perfected.
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