List of culinary knife cuts

Strip cuts

• Pont-neuf; used for fried potatoes, pont-neuf measures from to.
• Batonnet; translated literally from French, batonnet means "little stick". The batonnet measures approximately. It is also the starting point for the small dice.
• Julienne; referred to as the allumette when used on potatoes, and sometimes also called the "matchstick cut", the julienne measures approximately. It is also the starting point for the brunoise cut. The first reference to Julienne occurs in François Massialot's Le Cuisinier Royal in 1722.
• Fine julienne; the fine julienne measures approximately, and is the starting point for the fine brunoise cut.
• Chiffonade, a technique of rolling leafy greens and slicing the roll in sections from 4-10mm in width

  Cube cuts

• Large dice ; sides measuring approximately.
• Medium dice ; sides measuring approximately.
• Small dice ; sides measuring approximately.
• Brunoise; sides measuring approximately
• Fine brunoise; sides measuring approximately

  Other cuts

• Paysanne;
• Lozenge; diamond shape,
• Fermière; cut lengthwise and then sliced to desired thickness,
• Rondelle; cut to desired thickness,
• Tourné; long with seven faces usually with a bulge in the center portion
• Mirepoix;
• Rough Cut; chopped more or less randomly resulting in all pieces in a variety of sizes and shapes