Cooking Tips
5 basic knife cuts every cook should master
by Emma cooking TeamPublished October 21, 2026Updated November 3, 2026
Cutting well is the foundation of good cooking. Even cuts cook evenly and make the dish look better.
1. Brunoise
3 mm cubes, ideal for sautés and delicate sauces.
2. Julienne
Thin matchstick strips, perfect for salads and stir-fries.
3. Chiffonade
Rolled leaves cut into thin ribbons — great for basil and kale.
4. Macédoine
Medium cubes of about 1 cm for stews and vegetable salads.
5. Finely chopped herbs
Use a rocking motion with the knife, keeping the tip on the board.
Always keep your knife sharp: a dull blade is more dangerous than a sharp one.
Emma cooking Team
The editorial team behind Emma cooking, sharing recipes, techniques and inspiration for everyday cooking.