A sharp knife and good technique make all the difference when preparing vegetables. When it comes to precision cutting, the Season S1 Santoku Knife is a game-changer. Carrots are a great starting point for learning precise knife cuts. Here’s how to achieve four essential cuts: batons, julienne, macédoine, and brunoise.
Why Precision Cutting Matters
Precision cutting is more than just aesthetics—it affects the texture, cooking time, and flavour of your food. Even cuts ensure even cooking, allowing ingredients to cook at the same rate and absorb flavours more consistently. A sharp, well-balanced knife makes precision cutting easier, allowing you to work efficiently and safely in the kitchen.
Let’s break down four essential knife cuts and how to master them with the right technique.
Batons (Thick Sticks, 1cm Thick)
Batons are the foundation for many other cuts and are useful for roasting, stir-frying, and crudités. Trim off the top and bottom of the carrot.
Cut the carrot in half for easier handling.
Place one half flat-side down on the chopping board.
Slice into thick pieces, about 1cm thick.
Stack the slices and cut into 1cm thick sticks.
Note: For a neater look, you can trim the skin off before slicing. This is mainly for presentation and does not affect the taste or cooking process.
Julienne (Thin Matchsticks, 1-3mm Thick)
Julienne cuts are ideal for salads, garnishes, stir-fries, and pickling. This technique requires precision, and a straighter-edge knife ensures uniformity.
Trim off one side of the carrot to create a flat surface.
Place the flat side down on the chopping board for stability.
Slice thinly, aiming for pieces 1-3mm thick.
Spread out the slices so they don’t stick together.
Slice into thin strips (1-3mm wide).
Macédoine (Small Dice, 5mm Cubes)
Macédoine is useful for soups, stews, mixed vegetable dishes, and salads where evenly sized ingredients ensure consistent cooking and texture. This cut is also ideal for fruit salads and cold preparations, providing a uniform presentation. Achieving uniform cubes requires a knife that glides effortlessly through firm vegetables, ensuring precision and efficiency.
Cut the carrot into three equal sections.
Trim off the skin if preferred.
Place a piece flat-side down and slice into 5mm thick pieces.
Cut into 5mm thick sticks.
Turn the sticks and chop into 5mm cubes.
Brunoise (Fine Dice, 1-3mm Cubes)
Brunoise is a refined cut, often used for delicate sauces, garnishes, and fine cooking. It requires supreme sharpness for precision.
Follow the julienne steps to create thin slices (1-3mm thick).
Stack the slices and cut into thin strips (1-3mm wide).
Rotate and dice into tiny, uniform cubes (1-3mm wide).
