List of culinary knife cuts#Strip cuts

• Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from {{convert|1/3|×|1/3|×|2+1/2|in|cm|0}} to {{convert|3/4|×|3/4|×|3|in|cm|0}}{{cite web |url=https://www.cooksinfo.com/pont-neuf-potatoes |title=Pont Neuf Potatoes |author= |website=Cooks Info |access-date=8 November 2018}}{{cite web |url=https://foodschool.ca/assignments/knife-cut-images/ |title=Knife Cut Images |author= |website=The Food School |date=March 2011 |access-date=8 November 2018}}
• {{anchor|Batonnet}}Batonnet; French for "little stick", the batonnet measures approximately {{convert|1/4|×|1/4|×|2|-|2+1/2|in|cm|sigfig=1}}. It is also the starting point for the small dice.
• Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately {{convert|1/8|×|1/8|×|1|-|2|in|cm|sigfig=1}}. It is also the starting point for the brunoise cut.
• Fine julienne; measures approximately {{convert|1/16|×|1/16|×|1|–|2|in|cm|sigfig=1}}, and is the starting point for the fine brunoise cut.
• Chiffonade; rolling leafy greens and slicing the roll in sections from 4–10mm in width

Cuts with six even sides include:

• Large dice; (or "Carré" meaning "square" in French); sides measuring approximately {{convert|3/4|in|mm|sigfig=1}}
• Medium dice; (Parmentier); sides measuring approximately {{convert|1/2|in|mm}}
• Small dice; (Macédoine); sides measuring approximately {{convert|5|mm|in|frac=4|order=flip}}
• Brunoise; sides measuring approximately {{convert|1/8|in|mm|0}}
• Fine brunoise; sides measuring approximately {{convert|1/16|in|mm|0}}

Other cuts include:

• Paysanne; {{convert|1/2|×|1/2|×|1/8|in|mm|sigfig=1}}
• Lozenge; diamond shape, {{convert|1/2|×|1/2|×|1/8|in|mm|sigfig=1}}
• Fermière; cut lengthwise and then sliced to desired thickness {{convert|1/8|-|1/2|in|mm|sigfig=1}}
• Rondelle; cylindrical vegetables cut to discs of desired thickness {{convert|1/8|-|1/2|in|mm|sigfig=1}}
• Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts
• Tourné; {{convert|2|in|mm|sigfig=1}} long with seven faces usually with a bulge in the center portion
• Mirepoix; {{convert|5|–|7|mm|in|frac=16|order=flip}}
• Rough Cut; chopped more or less randomly resulting in a variety of sizes and shapes
• Mincing; very finely divided into uniform pieces
• Wedges; round vegetables cut equally radially, used on tomato, potato, lemon, cut into four or six pieces or more

Japanese cuts include:{{cite web |url=https://www.koiknives.com/blogs/news_updates/all-the-japanese-vegetable-cutting-techniques-you-need-to-know |title=All the Japanese vegetable cutting techniques you need to know |author=Steven Tuckey |publisher=Koi Knices}}

• Tanzaku-kiri; sliced into thin rectangular strips.
• Wa-giri; round cut, cut into round slices.
• Hangetsu-giri; half-moon cut, cut into round slices which are cut in half.
• Naname-giri ; diagonal cut, cut at a 45-degree angle to make oval slices.
• Icho-giri; gingko leaf cut, cut into round slices which are cut into quarters.
• Koguchigiri; small edge cuts into tiny round slices.
• Kushigatagiri; wedge cut or comb cut.
• Kakugiri; cut into cubes.
• Sainome-kiri; cut into small cubes.
• Arare-kiri; cut into small cubes of 5 millimeters in size.
• Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size.
• Usugiri; cut into thin slices.
• Ran-giri; diagonal cut into pieces of 1/2 inch in size.
• Hitokuchi-dai-ni-kiri; cut into bite-size pieces.

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{{Reflist|refs=

{{cite book|author=The Culinary Institute of America|author-link=The Culinary Institute of America|title=The Professional Chef|edition=9th|location=Hoboken, New Jersey|publisher=John Wiley & Sons|date=2011|isbn=978-0-470-42135-2|oclc=707248142|pages=622–4}}

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{{Cutting techniques (cooking)}}

Category:Food preparation techniques

Category:Cutting techniques (cooking)