- Step 1: Wash & peel Wash and peel the vegetable, if necessary.
- Step 2: Grasp knife Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.
- Step 3: Hold vegetable With your non-knife-wielding hand, hold the vegetable firmly on the cutting board close to the area you will cut.
- TIP: Curl your fingers so that the tips are firmly planted on the vegetable and the knuckles point outward—in the food world, this is called the 'claw grip'.
- Step 4: Cut ends Cut off the ends of the vegetable.
- Step 5: Determine length Determine the length of julienne your recipe calls for—2 inches or smaller is the standard—and cut the vegetable crosswise into sections of that length.
- Step 6: Cut sides Cut off the sides of one section. It should now resemble a block with 4 long flat surfaces—this will make it easier to cut uniform pieces.
- TIP: Keep the point of the knife on the board and use a steady rocking motion to slice—not saw—the vegetable with the full length of the blade.
- Step 7: Cut lengthwise Cut the sections lengthwise into uniform slabs 1/16 of an inch thick.
- TIP: Try to hold the sections together evenly—it makes for a neater cut.
- Step 8: Stack slabs & cut Stack the slabs on top of each other and—again holding them evenly—cut them lengthwise into sticks that are 1/16 of an inch wide.
- FACT: Julienne is a popular French girl's name meaning 'youthful'—and that's true.
You Will Need
- A chef's knife
- A cutting board
- A vegetable to cut