1. Dice Cut. A dice cut consists of a uniform cube that is even on all sides. This classic knife cut is made by squaring off the sides of the product and slicing it into even planks, then slicing it into long matchsticks before cutting the matchsticks into cubes.
A chef's knife is one of the most frequently used tools in the kitchen. One of the most frequently used and versatile tools in the kitchen, the chef's knife is typically between eight and ten inches, although it can be as short as six inches and as long as 14 inches.
Dice. One of the most popular knife cuts, dicing, creates small blocks (aka “dice”) out of food items. There are three sizes of dice cuts: small dice, medium dice, and large dice. Small dice are foods cut into 1/4 x 1/4" cubes, medium diced items are 1/2 x 1/2" cubes, and large diced items are 3/4 x 3/4" cubes.
Thus, the correct answer for a classical knife cut is Rondelle. Understanding these techniques is crucial for consistency in cooking and presentation.
Chef's knife.
It is the most used tool in the kitchen and will take the most abuse. We highly recommend the Wusthof Classic 8” Chef knife as a great do-everything starter knife, but Zwilling and Henkel are also great brands.
KNIVES. If you're cooking, you're going to be using a knife. If you only have money and space for one knife, get a chef's knife. You will use this knife for 90% of your food prep, so buy a nice one and take care of it.
The Right Tool for the Job
For most who work in a kitchen, your primary knife will be a “Chef's Knife”. Exceptionally versatile and useful, a Chef's Knife will work great for meats, fish, vegetables and fruit, whether you're chopping, mincing, slicing or dicing.
1. Dice Cut. A dice cut consists of a uniform cube that is even on all sides. This classic knife cut is made by squaring off the sides of the product and slicing it into even planks, then slicing it into long matchsticks before cutting the matchsticks into cubes.
A chef's knife can help you make fast work of serving healthy fresh fruits and vegetables. A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp edge.
Brunoise. The brunoise knife cut (pronounced BROON-wahz) measures 1/8 inch × 1/8 inch × 1/8 inch, which makes it the smallest of the dice cuts. Brunoise is usually used for garnishes.
Professional cooks love carbon steel knives because they are easy to sharpen and have the potential to get super sharp, but they require a bit more care and attention than stainless steel knives. Carbon steel needs to be kept very dry and wiped regularly while in use to avoid corrosion.
The dice is the most widely used knife cut. For a professional chef, mastering the perfect dice is critical because it's one of the most widely used knife techniques. “Small dice” is usually food cut into ¼-inch square pieces.
Yet despite all the talk about knives that goes on in both home and professional kitchens — and despite all the knives out there that are truly great to have — there are just three knives every kitchen ultimately needs: a chef's knife, a paring knife, and a bread knife.
WÜSTHOF Classic knives have a full bolster, while WÜSTHOF Classic Ikon knives have a half bolster. A full bolster extends from the back of the blade to the bottom edge, covering the entire 'heel' of the knife.
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades. The Shun Classic Western Chef's Knife, handcrafted in Japan, is Bobby Flay's recommendation for the best chef's knife. He's talked about the Shun brand many times, and says he uses this particular knife for most everything.
Behmoiras adds that a chef's knife is the best choice — the weight and length make it the best for chopping firm vegetables like potatoes.
The most versatile knife in the kitchen, the chef's knife is designed to perform a variety of kitchen tasks, from slicing, chopping and mincing vegetables, fruits and herbs, to cutting through large slabs of meat and disjointing bones.
Chef's Knife | Cook's Knife
The chef's knife, also known as a cook's knife is ideal for slicing, chopping, and mincing both meats and vegetables. Designed with a curved blade that is ideal for mincing and capable of handling a variety of ingredients, you can use this knife for a vast array of prep tasks.
As the most-used knife in most kitchens, the chef's knife needs sharpening the most often. If you're using your chef's knife every day, you should be sharpening it every month or two.
A chef's knife is the go-to tool for more than 90 percent of daily kitchen tasks, McDermott notes, including most slicing and dicing of fruits, vegetables, meats, and fish.
At its most general, a serrated knife refers to any knife that is equipped with a jagged blade. The serrations on these blades are usually deep and pointed, allowing them to slice through thick crusts and other tough foods. Like all knives, serrated knives come in a wide range of sizes.
The Chef's Knife - Often boasting a standard blade anywhere from 6-12 inches long, this knife is often used for everything from slicing and dicing, to julienning vegetables. Shorter ones give you more control while longer ones work well for larger ingredients and chopping.