How to Learn the Knife Cuts
Professional cooking uses precise knife cuts — dice, julienne, chiffonade — each producing a specific size and shape that cooks evenly and looks the part. Learning the terms is a rite of passage in any kitchen. This deck teaches the classic cuts.
There are 10 cards in the deck below. You can read through them, practise them right here with the flip-card player, and then save the deck to study properly with spaced repetition — the method that makes them stick for months, not minutes.
Why the culinary knife cuts is hard to memorize (and the fix)
The French names are unfamiliar (what is a brunoise?), and several are just different sizes of the same idea. Pairing each with its shape and size fixes them.
The fix is active recall plus spaced repetition. Instead of re-reading the list (which feels productive but barely works), you test yourself — pull each answer out of memory — and you review each card on a schedule that stretches over time. Every time you successfully recall a fact, the memory gets stronger and the next review is pushed further out. That's how you go from "I saw it once" to "I just know it."
The fastest way to learn the culinary knife cuts
- Break it into small batches. Learn the everyday cuts first (chop, slice, dice, mince), then the fancy French ones (julienne, chiffonade, brunoise).
- Test, don't re-read. Look at the question, say the answer out loud before flipping the card. The little struggle to recall is what builds the memory — a smooth re-read does almost nothing.
- Review on a schedule. Spaced repetition shows you each card right before you'd forget it. Get one right and it comes back in a few days, then a week, then a month. Miss one and it comes back sooner.
- Keep sessions short and daily. Five to ten minutes a day beats a two-hour cram every time. Consistency is the whole game.
One fact per card. Mince is the finest chop; a brunoise is a very small, even dice (often 3mm).
The full deck: the Knife Cuts
Here's every card in the set. Practise them above, or save the deck and let spaced repetition schedule your reviews automatically.
| Cut | What it produces |
|---|---|
| What is "dicing"? | Cutting into even cube shapes |
| What is "mincing"? | Chopping very finely (e.g. garlic) |
| What is a "julienne" cut? | Thin matchstick strips |
| What is a "chiffonade"? | Thin ribbons of leafy herbs or greens (rolled and sliced) |
| What is a "brunoise"? | A very small, fine dice (tiny cubes) |
| What is "chopping"? | Cutting into rough, roughly even pieces |
| What is "slicing"? | Cutting into flat, thin pieces |
| What is the finest cut: mince or dice? | Mince (finer than dice) |
| What cut gives you matchstick shapes? | Julienne |
| Which cut is best for basil or mint leaves? | Chiffonade |
Save this deck and actually remember it
Create a free account, keep this 10-card deck, and we'll schedule every review at the perfect moment. First deck free forever — no credit card.
Study this deck free →FAQ: learning the culinary knife cuts
How long does it take to learn the culinary knife cuts?
Most people can lock in the culinary knife cuts within one to three weeks of short daily sessions. With spaced repetition doing 10–10 cards a day, you'll recognise them within days and recall them reliably within a couple of weeks.
What's the best way to memorize the culinary knife cuts?
Active recall plus spaced repetition. Test yourself instead of re-reading, and review on a schedule that spaces the cards out over time. Flashcards are built for exactly this — which is why the deck above is the fastest path.
Is this deck free?
Yes. You can practise all 10 cards on this page for free with no account. Sign up (also free) to save the deck and let spaced repetition schedule your reviews so it sticks long-term.