Interactive Knife Cut Reference
The Geometry of Flavor: Standard Dimensions for Culinary Precision
Welcome to the 28 Grams visual guide for culinary cuts. Precision in cutting is not merely about aesthetics; it is the fundamental basis for controlling thermodynamics during cooking. Before diving into the specifics of dimensions, ensure your foundation is solid by reading our complete pillar guide to knife skills. You can also explore our prep times reference and sharpening guide to optimize your workflow further.
Select a Cut Type
Click on any of the standard cuts below to view exact dimensions, techniques, and typical culinary applications.
Brunoise (Fine Dice)
The Science: The brunoise provides maximum surface area relative to volume, allowing for rapid flavor extraction in liquids and practically melting into sauces.
Technique: Square off the vegetable. Cut 1/8-inch planks. Stack and cut into 1/8-inch matchsticks (julienne). Finally, cross-cut the matchsticks at 1/8-inch intervals.
Uses: Consommé garnishes, fine sauces, duxelles, delicate farces (stuffings).
Small Dice (Macédoine - Fine)
The Science: Small enough to cook quickly, but large enough to retain structural integrity and textural identity in a finished dish.
Technique: Square off. Cut 1/4-inch planks. Cut into 1/4-inch sticks (batonnet). Cross-cut at 1/4-inch intervals.
Uses: Soups, salsas, fine mirepoix for quick-cooking pan sauces.
Medium Dice (Macédoine - Standard)
The Science: The perfect equilibrium for extended cooking. The surface caramelizes well, while the interior is protected from turning to mush over 30-45 minutes of simmering.
Technique: Square off. Cut 1/2-inch planks. Cut into 1/2-inch sticks. Cross-cut at 1/2-inch intervals.
Uses: Standard mirepoix for soups and braises, ratatouille, home fries.
Large Dice (Carré)
The Science: Low surface-area-to-volume ratio protects the interior during prolonged heat exposure (1-3 hours).
Technique: Square off. Cut 3/4-inch planks. Cut into 3/4-inch sticks. Cross-cut at 3/4-inch intervals.
Uses: Long braises, stews (like Boeuf Bourguignon), roasted root vegetables, stocks (mirepoix).
Julienne (Allumette / Matchstick)
The Science: Rapid heat transfer due to extreme thinness. Allows firm vegetables to become pliable quickly when stir-fried or blanched.
Technique: Square off. Cut 2-inch long sections. Slice into 1/8-inch planks. Stack and slice lengthwise at 1/8-inch intervals.
Uses: Stir-fries, slaws, raw garnishes, spring rolls.
Batonnet (Small Stick)
The Science: Provides structural crunch while being small enough for comfortable bites. The foundational cut for the small dice.
Technique: Square off. Cut 2-inch long sections. Slice into 1/4-inch planks. Stack and slice lengthwise at 1/4-inch intervals.
Uses: French fries (allumette style), vegetable crudité platters, stir-fries.
Chiffonade (Ribbons)
The Science: Rolling minimizes cellular damage and oxidation (browning) by exposing less surface area to the blade and air than a rough chop. Preserves volatile aromatic oils in herbs.
Technique: Stack broad leaves (basil, sage, spinach) flat. Roll them tightly into a cylinder. Slice cleanly across the cylinder to create thin ribbons.
Uses: Herb garnishes, delicate leafy greens for fast wilting.
Mince (Hacher)
The Science: Complete cellular destruction. Maximizes the release of allicin in garlic or volatile oils in herbs, resulting in the most pungent and intense flavor profile possible.
Technique: No precise geometric rules. Use a rapid rocking motion with the chef's knife, keeping the tip anchored and moving the heel over the ingredient until it forms a paste-like consistency.
Uses: Garlic, ginger, shallots for marinades and vinaigrettes where you want flavor without texture.
Rough Chop
The Science: Used when structural integrity and uniform heat transfer are not critical to the final product, primarily because the ingredient will be discarded or pureed later.
Technique: Cut into relatively uniform pieces, but without the precision of squaring off edges. Speed is prioritized over geometry.
Uses: Mirepoix for stocks (to be strained), vegetables for roasting before pureeing into soup.