Good knife skills make cooking faster, safer, and more enjoyable. Master these five fundamental cuts and you'll handle any recipe with confidence.

1. The Dice (Brunoise, Small, Medium, Large)

Start by creating planks, then sticks, then cubes. A medium dice (1/2 inch) is the most common. Keep your guide hand in a claw position with fingertips curled under.

2. The Julienne (Matchstick Cut)

Cut vegetables into 1/8-inch × 1/8-inch × 2-inch sticks. Essential for stir-fries, salads, and garnishes. Start with firm vegetables like carrots before moving to softer ones.

3. The Chiffonade

Stack leafy herbs or greens, roll tightly, and slice thinly across the roll. Creates beautiful ribbons of basil, mint, or spinach. Essential for finishing dishes.

4. The Mince

Rock the knife over rough-chopped ingredients using the tip as a pivot. Used for garlic, ginger, and shallots. A razor-sharp knife is essential here.

5. Bias Cut (Diagonal)

Cut at a 45-degree angle for scallions, celery, and carrots. Creates more surface area for better cooking and a professional look.