Upgrade Your Kitchen Arsenal

From all-purpose to specialized, handcrafted to high-tech, here are the knives to stock in your block, PLUS a lesson on knife maintenance and a glossary of slicing techniques.

Sunday, May 01, 2011

KNOW YOUR CUTS: A SLICING GLOSSARY
Julienne: Cut radishes, scallions, and carrots into two-inch matchsticks to be used for stir-fries, salads, and garnishes.
Dice: Make half-inch cubes by slicing the edges of a round food to make four flat sides, cutting these into squared-off pieces, then cutting crosswise again.
Chop: Use when you need bite-size cubes but not uniformity, as with vegetables that will be used in braising or stock.
Mince: Rock the knife back and forth to reduce garlic, shallots, and herbs to confetti-like pieces.

Credit: Getty
Prop Styling by Rhoda Boone.
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