A flat, square, round or triangular item with dimensions of: 1/2" x 1/2" x 1/8"
Cube shape with dimensions of: 3/4" x 3/4" x 3/4"
Cube shape with dimensions of: 1/2" x 1/2" x 1/2"
Stick shape with dimensions of: 1/4" x 1/4" x 2"
Tool to put an edge on a dull knife blade
Tool to hone/straighten the blade immediately after and in between sharpenings
To cut an item into relatively long, thin pieces. Can be the finished product, or 1st step to a different completed cut.
Types of Slices
Chiffonade, rondelle, diagonal, oblique/roll cuts, lozenges
To finely slice or shred leafy vegetables or herbs
Disk shaped slice
Oblique or Roll cut
Slice with 2 angle-cut sides
Diamond-shaped slice, usually of firm vegetables
To slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book
To cut into pieces when uniformity of size and shape is not important
To cut into cubes with 6 equal-sized sides
Stick shape with dimensions of: 1/8" x 1/8" x 2"
Sometimes called allumette on potatoes
Stick shape with dimensions of: 1/16" x 1/16" x 2"
Cube shape with dimensions of: 1/8" x 1/8" x 1/8"
Cube shape with dimensions of: 1/16" x 1/16" 1/16"
Cube shape with dimensions of: 1/4" x 1/4" x 1/4"
To cut an item into very small pieces. Another term is finely chopped.
To cut football-shaped pieces with 7 equal sides and blunt ends
Spheres of fruit or veg cut with a small melon ball cutter
A thin lattice or waffle-textured slice of vegetable cut on a mandoline
Stick shape with dimensions of: 3/4" x 3/4" x 2"
Stick shape with dimensions of: 1/2" x 1/2" x 2"
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