May 4, 2018

5 Advanced Knife Cuts That Will Elevate Your Cooking

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

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

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

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

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

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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My mother does the Rangiri without knowing it's name lol! No complaints though, it's decicious :p
Recently been reading on a knife forum that katsuramuki is best done with a single bevel knife like an usuba
Mr.Totoro
The 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.
Rangiri, by name, is the only one I had not heard of. Cool list 👍
How does the Rangiri cut differ from an oblique cut?
Kage95
Different name for the same thing really. Roll cut, oblique cut, Rangiri. Not sure if there is a real difference. Open to being wrong though.
Duncan
While 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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