June 21, 2009

Knife Skills: Dicing

It's quite easy to dice using a chef's knife; it's a simple four step process. Step one, square up the vegetable by cutting off the sides. If you're dicing a potato you might peel it first, but with most vegetables peeling is a waste of time because you'll be trimming the peel off with your first cut. Save the trimmings for the stockpot or compost pile.

Carrot Dice 1

Step two, make slices of equal widths. If you're doing a ½" dice or french fries, make the slice ½" wide. A standard dice is ¼", while a brunoise would be an eighth or even a sixteenth of an inch.

Carrot Dice 2

Step three, make matchsticks, also called julienne. If you are doing this to a potato, you'd be ready for french fries. Just stack the slices so you can cut slices through them at the same width.

Carrot Dice 3

To complete the dice, turn the julienne 90° and make equal width cuts across the length.

Carrot Dice 4

That's all there is to it.


  1. You just make it look easy. Great pictorial.

  2. It really is as easy as it looks. I promise.