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A stick-like cut that's larger than julienne but smaller than a french fry cut.

A very fine, non-uniform cut that results in very small pieces of food.

A fine dice cut, often used as a garnish.

Cutting food into cubes of uniform size and shape.

Circular pieces typically achieved by cross-cutting cylindrical vegetables or fruits.

A rustic cut where the food is sliced into thin, flat, square, diamond or round shapes.

An angular cut also known as a 'roll cut' used to create angled pieces with two cut surfaces.

A slicing technique in which leafy green vegetables or herbs are cut into long, thin strips.

A cutting technique producing football-shaped pieces with seven equal sides and flat ends.