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Video:What Is a Julienne Knife Cut?

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Performing a Julienne cut can be tricky, but with a little practice, this technique can be perfected. Learn how to achieve this knife skill, with these simple tips.See Transcript

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Transcript:What Is a Julienne Knife Cut?

A Julienne cut isn't difficult to create, however, it may take a little practice to perfect. Essentially you will be cutting your item, to a final dimension 1/8 of an inch by 1/8 of an inch by 2 1/2  inches long. You can use a standard Chef's knife for the cut, but I like to use a Santoku knife. The blade of this knife is slightly thinner and has a Granton edge. This refers to the hollowed out spaces on the blade. These shapes help keep food from sticking to the blade which come in handy with a Julienne cut.

Square Off Ends

First you will square off the item you are cutting. Start by cutting off the ends. Next cut off one side flip the item and slice once more. Continue until you have four neatly cut sides creating a large rectangle. If necessary trim the edges until it appears even. By squaring off the item you create an even starting point. This is particularly important when performing a Julienne cut.

When Slicing, Make Sure Item is 1/8 Inch Thick

Next place the blade of your knife 1/8 of an inch from one edge. Slice completely through your item.  Continue across slicing 1/8 inch widths. When you get to the end discard the last slice if it isn't 1/8 of an inch thick. It's important to keep the cuts as uniform as possible. Now flip what you have cut over and stack it 2 to 3 high.  Repeat slicing through the item at 1/8 inch intervals.    

Using a Julienne cut in your meals ensures that the food cooks evenly and all the way through because your ingredients are uniformly cut.  It also adds a very professional flare to your meal.


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