How to Matchstick Cut

This maneuver neatly reduces bumpy, bulbous, and otherwise wildly irregular vegetables into tidy strips of uniform size and shape that resemble—what else? Matchsticks.

You will need

  • A chef's knife
  • A cutting board
  • And a vegetable to cut

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.

Step 4 Cut off ends Cut off the ends of the vegetable.

Step 5 Cut crosswise Cut the vegetable crosswise into 2-inch segments.

Step 6 Cut off 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.

Step 7 Slice into slabs Slice the segments lengthwise into 1/8 inch-thick slabs.

Step 8 Stack & slice Stack the slabs on top of each other and slice them again into 1/8 inch-wide sticks. What remains should resemble a pile of… you guessed it.