Editing Culinary/Cooking/Knife Skills (section)

==== Cuts ====

'''Slice''': For thin, even cuts, use a slicing motion, keeping the tip of the knife on the cutting board.

'''Dice''': Start with a sliced vegetable, then make perpendicular cuts to create evenly sized cubes.

'''Chop''': Use a rocking motion with the tip of the knife anchored on the cutting board. This is ideal for herbs and rough chopping.

'''Julienne''': Create thin, matchstick-sized strips by first slicing, then cutting those slices into long, thin strips.

'''Brunoise''': First julienne then turn a quarter turn and dice, in order to produce cubes of about 3 millimetres or less on each side. In France, a "brunoise" cut is a smaller 1 to 2 mm.

'''Minced''': Achieve a finely minced texture by using a rocking motion while holding the tip of the knife steady.

'''Chiffonade''': Stack leaves like basil or spinach, roll them tightly, and slice thinly to create ribbons.

'''Deboning''': Remove bones from meat or fish by carefully cutting along the contours of the bones.

'''Filleting''': For fish, use long, smooth strokes to remove the skin and separate the fillet from the bones.