How to Bias Cut with a Kitchen Knife

Chef Beau: We’re going to move on to the carrot, one of the hardest vegetables
to cut because it’s so ununiformed, okay? We’re making a bias cut
on this, which means the sides won’t be the same size but you’ve
got to keep it straight. Uneven sides on it, on angle, okay?

We just want to take this like this and you just turn your knife like
this.

Chef Anne: On the bias, so it’s very important to have all these slices the same
as well. So get into the motion of the ocean, get into the rhythm. I
mean like, wow they’re so beautiful and they’re all the same.

Rebecca: Chef Anne’s main thing about knife skills is to make sure you
motion with the ocean.

Chef Anne: Here we go.

Rebecca: I’m more about chop, chop, chop, chopper.

Chef Beau: What you’re trying to do is get both sides even in there, okay? So
from this side to this side, they’re both even and they cook the
same. That’s called the bias cut.