What's the difference between brunoise and macédoine?

Both are regular dice, but brunoise is very fine (2-3 mm cubes) while macédoine is coarser (about 5 mm).

Do I need a different knife for every cut?

A chef's knife (18-20 cm / 7-8 in) handles the vast majority of cuts; a paring knife takes over for precision work and small vegetables.

Julienne, brunoise, mince, dice: the vocabulary of knife cuts and prep techniques to follow any recipe.

Premium Updated on September 11, 2026

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#Cooking