How to Dice with a Kitchen Knife

Chef Beau: I’m going to move on to a dice cut. In French cooking and the
basics of cuisine, there’s a lot of uniformity.

Chef Anne: Manageable lengths, and for our zucchini today, I just want to say
the green part. So we’re going to cut this off downtown. So we’re
going to make sticks and then we’re going to take the sticks and
we’re going to make them into dices.

Chef Beau: Okay. And we’re going to just take that like this. Now when you
have all juliennes, you line them up, okay? Your ingredients are
flat and you tuck your thumb behind and then you’ve got this
beautiful dices, okay?

David: I’m very impressed by chef’s knife skills, very quick, very precise.
And Chef Beau makes it look easy of course.

Chef Anne: Notice, I’m holding my knives so I can really use my wrist. And
once you get into the rhythm of this, it’s fun and you can just whip
right through it.

It took me a lot of time to practice my knife skills and to get them
down where they’re absolutely second nature to me.

Okay, look at that, all the same, very pretty.