• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • World Cuisine
    • African dishes
  • By Diet
    • Low Carb and Keto Recipes
    • Paleo Recipes
    • Gluten-Free Recipes
    • Paleo Low Carb Recipes
  • About
    • Disclaimer
      • Privacy statement (EU)
      • Privacy statement (US)
      • Privacy statement (UK)
      • Cookie policy (EU)
      • Cookie policy (UK)
      • Do Not Sell My Personal Information
      • Privacy Statement (CA)
      • Cookie Policy (CA)
  • Impressum
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • World Cuisine
  • African dishes
  • By Diet
  • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • World Cuisine
    • African dishes
    • By Diet
    • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Dinner

    Rondelle Cut + Other Basic Knife Skills

    Dated: January 21, 2021 . Modified: Feb 4, 2021 by Kate Hahnel

    There are many knife cutting techniques out there but today, I will be showing you how to make the rondelle cut and other basic knife skills which are bound to improve your food preparation skills. Using different cuts of carrots works great in elevating normal everyday dishes. Yes, I do agree, some of these cuts can look intimidating, but trust me, it is not as difficult as it may seem or look. Transform the appearance, texture, look, and even taste of your dishes with these cuts!!

    Estimated reading time: 6 minutes

    Rondelle Cut + Other Basic Knife Skills

    Time needed: 5 minutes.

    As a beginner chef or home cook, I would say you do not need to worry so much about the cutting speed at the beginning, just keep a steady hand. You can always work on improving the speed once you get the hang of it. There are many cutting techniques out there, but these basic or classic knife skills can easily be mastered. Some, such as the rondelle cut, are commonly used at home and in restaurants.

    • Rondelle cut

      This is actually one of my favourite knife techniques. The word Rondelle means round and is usually used to cut conical or cylindrical vegetables and fruits such as carrots, zucchini, cucumbers and bananas. Rondelles are similar to coins. If you ask me, I would say you have made a rondelle cut at least once, when cutting carrots at home. There isn't an exact dimension but a good middle ground is between one ⅛ and ½ an inch thick. Here is a recipe with rondelle cut carrots.

      Step by step:
      First, place your vegetable or fruit on a chopping board.
      Next, proceed on to hold your knife perpendicular to the vegetable and make even- sized, slices. Leave a small space between each cut if you want to have thin slices and increase the space for bigger slices.
      For oval rondelle cuts, hold your knife at a 45-degree angle.

      TIP: When making rondelle cuts, consistency in the thickness of each cut is key.Rondelle Cut Carrots

    • Chiffonade

      This technique is mostly used with herbs or leafy vegetables to give you thinly sliced ribbons. It is commonly used in Kenya to cut collard greens, which go by the name Sukumawiki in Swahili.
      To make a chiffonade cut, pile the herbs or leaves on top of each other. Roll them towards the top, in a motion similar to rolling a cigar then hold the roll firmly using your palms and make thin ribbon slices.Chiffonade Cut

    • Oblique cut (or roll cut)

      This is used to cut cylindrical-shaped vegetables such as carrots, zucchini and parsnips. It works well when glazing as there is a greater surface area for the glaze to stick to. Just like with the rondelle cut, you want to keep the sizes similar. For learning purposes, I will use the good ol' carrot as an example.

      To start with, lay the carrot on the chopping board parallel to you and trim off the ends. Lay your knife at a 45-degree angle and make a cut. Turn the carrot over at a 90 degree towards, then make another cut at a 45-degree angle. The process should proceed like cut then turn, repeated until the whole carrot has been chopped. A bird's eye view should show the carrots somewhat resembling triangles.

    • Julienne cut

      The julienne cut is a more advanced knife skill. It resembles matchsticks and is mostly used for carrots and peppers. Julienne cut vegetables can be used in stir-fries, spring rolls and salads. To julienne a carrot, cut it into 2-inch portions. Take each portion and slice the edges to create a flat base. Slice lengthwise, to get slices each ⅛ thick (3 mm). Cut each slice lengthwise so you end up with matchsticks. Juleinne Cut Carrots

    • Brunoise (fine dice)

      This one is slightly challenging (more thorough and time-consuming), but, when have we ever run away from a challenge? Ha!

      First, trim off the ends of the vegetable. Trim and cut the carrot into 2-inch (5cm) portions then slice the edges of each portion, so it is not curved. You want to attain a rectangle.
      Next, you want to use a firm motion to cut the rectangle. Slice it lengthwise, maintaining a thickness of ⅛ inch (about 3mm). Lay the slices on top of each other and apply the same technique, until you end up with very fine slices.Brunoise Cut

    • Mince

      Use a mince cut on ingredients such as onion, garlic and ginger. To mince ginger, peel it then lay the blade of your knife on top of it. Using your palm, make a slap to smash it open. It is simple and easily could count as one of the basic knife skills.
      Use a rocking motion to slice. Turn the slices and cut again until tiny.mince cut ginger

    • Batonnet

      Batonnet cuts basically resemble sticks. To cut a carrot batonnet style, peel and slice it then cut it into portions, each approximately 2 ½ inches long. Slice the edges to obtain a square. Cut the square lengthwise, with each cut ½ an inch thick.
      I would say start with a batonnet cut if you are not too advanced. It is great for practicing!! Additionally, once you have mastered doing this cut, you can make julienne cuts from the little sticks or batonnets!
      Batonnet Cut

    Useful tips

    • To start with, always make sure your chopping board is secure before you start cutting to prevent knife injuries. You can secure the chopping board by placing a non-stick mat or wet paper towel underneath it.
    • Hold your knife properly, taking care not to hold too far back. Your grip should be somewhere in the middle.
    • Avoid holding your food flat. Instead, hold them at a claw-like angle. This will protect your fingertips in case of an accident. The bent knuckles act like a shield.

    Let me know in the comment section, what is your favourite basic knife skill?

    Delicious recipes to try

    Check out these other delicious recipes plus an extra special whole 30 meal plan!

    • Instant Pot Honey Mustard Chicken with Potatoes Web Stories
    • Easy Carrot Ginger Coconut Soup
    • Carrot and Ginger Juice - Paleo
    • Baked Celeriac Chips or Fries
    • Parsley and Lemon Moroccan Carrot Salad
    • Classic Kenyan Beef Stew Recipe

    Let us connect!! Feel free to follow me on my social channels and let us connect! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like my Facebook page for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A picture of Kate Hahnel

    Hi, I'm Kate! I am here to show you how easy it is to recreate African dishes at home, as well as other simple recipes from around the world.

    Read more about me →

    Healthy Recipes

    • Easy Keto Cinnamon Muffins
    • Easy Mocha Keto Chocolate Cake
    • Air Fryer Pork Chops (No Breading)

    Popular Recipes

    • French Fries Seasoning or Chips Spice Recipe
    • Classic Kenyan Beef Stew Recipe
    • Ninja Foodi Air Fryer Sweet Potato Cubes
    • Vegetarian Lentil Bobotie

    Footer

    ^ back to top

    About

    • Accessibility Statement
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates.

    Contact

    • Contact

    We Eat At Last (formerly Paleo Low-Carb Kate) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2023 Foodie Pro on the Foodie Pro Theme.