Knife Skills for Commercial Kitchens

I've timed cooks cutting onions. The fastest I've seen was 45 seconds for a medium dice. The slowest was 4 minutes. That's not a talent gap—that's training. Proper knife skills can make you 5-10 times faster, and consistency improves too.

The Essential Cuts

Brunoise

Fine dice, 1/8" x 1/8" x 1/8". Used for garnishes and sauces. Requires a sharp knife and consistent technique.

Julienne

Matchstick cuts, 1/8" x 1/8" x 2". Standard for stir-fries and garnishes.

Medium Dice

3/4" cubes. The most versatile cut for general cooking.

Chiffonade

Fine ribbons of leafy vegetables or herbs. Stack, roll, slice thin.

Speed Techniques

• The claw: Fingers curled under, knuckles forward. Protects your fingers while allowing fast cutting.
• The rock: Tip stays on board, rock the blade. Faster than lift-and-cut.
• Proper weight distribution: Let the knife do the work.

Maintenance

• Sharpen daily (honing steel)
• Stone sharpen weekly or when dull
• Keep knives clean and dry
• Store properly (magnetic strip or knife roll)