Knife cut charts: classic knife cuts, kitchen knives, cut vegetables

Knife cut charts for cooking students and home cooks learning the classic cuts and their sizes. The pictures draw julienne, batonnet, brunoise, small, medium and large dice, and chiffonade to scale, with their dimensions in millimetres and inches. They also lay out the kitchen knives with what each is for, and show a carrot, an onion and a pepper cut four ways. Type a different subject, such as fish cuts, and the same styles carry it.

• a culinary school handout
• a kitchen wall by the cutting board
• a home cook learning knife work
• a teaching poster for a class

Frequently asked questions

Are the cuts drawn to size?

Yes, each cut is drawn to scale with its size written in millimetres and inches.

Which knives are shown?

Chef's knife, santoku, paring knife, bread knife, boning knife, cleaver and nakiri, each named with its use.

Is this a landscape or portrait sheet?

Knife cut charts are landscape pages, wider than they are tall, so they fit a wall above a counter.

Which style suits a classroom?

Blueprint, with fine ruled lines and dimension marks, reads like a technical drawing with measurements.

About toile

This page is a showcase and a starting point: nine samples already rendered, three readings of the pack crossed with three styles, each shown at the size and ratio it was made for. Take any of them further on the wall with a few words, or ask for all nine again under your own direction; a sign-in keeps what you make, and it is free while Toile is new. The recipe behind each sample — the subject, the style, the palette, the framing — travels with the image rather than staying private to the render: it is in the alt text of every sample and in the page's own structured data, so a search engine reads the same handles a person would.