KNIFE SKILLS

VEGETABLE CHOPPING TECHNIQUES

Julienne, brunoise, lozenge cut

There are so many different vegetables waiting to be discovered and our knives can help you explore new ways to get these nutritious foods into shape. We'd like to show you the tricks of the trade and how you can easily emulate them at home:

schnittformen-brunoise-12 — Perfecting the lozenge cut

This diamond cut makes fine, leaf-shaped slices of vegetables such as onions, carrots, celeriac, leek or potato which look delicious especially in soups an stews or for garnishes. For skilful trimming, pick up our WÜSTHOF Epicure Cook´s Knife: for celeriac, use it first to remove the skin, then slice 1 mm thin slices and from these cut 1 cm wide strips. Can you see the diamond shape yet? Another slice through with your sharp blade, and voilà!

schnittformen-julienne-12 — Perfecting the julienne cut

In order to cut these particularly elegant matchstick strips, it is important to perfect your technique. The ideal partner for this is our WÜSTHOF Epicure Santoku.
Cut ingredients such as carrots in half lengthwise, then cut the lengths into long, thin slices. Use your Santoku to cut these slices on the longer side into julienne strips about 1 mm wide.

schnittformen-paysanne-12 — Perfecting the brunoise cut

Aiming for particularly fine cubes as a base for sauces or as a salad topping? Easy peasy when you use our WÜSTHOF Epicure Paring Knife, which affords great precision. Working with shallots, for example, first cut off an end, then slice horizontally, then vertically, but never through to the very end. Finally, cut down from the cut side and the dice for your dish are ready to roll.

Knife recommendation

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Epicure

Santoku 17 cm / 7"

What a cook's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat. The sharp blade of a Santoku allows anything from regular to wafer-thin cuts - it is therefore now indispensable in kitchens all around the world.

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Epicure

Cook's knife 20 cm / 8"

The all-rounder in the kitchen: the most important piece of basic equipment for every hobby and professional chef, the Cook’s Knife is suitable for most tasks in the kitchen, for the widest variety of cutting and gripping techniques, it makes food prepping a pleasure.

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Epicure

Paring knife 9 cm / 4"

The classic all-rounder: ideal for chopping, cleaning and decorating fruit and vegetables. This Vegetable Knife steals a march as a universal kitchen tool with its short blade and handy shape. Clean carrots, peel apples, chop shallots - it can do many things and do many things well. Together with the Cook's Knife and the Bread Knife , the Vegetable Knife is an essential piece of equipment that no cook should be without.

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