These past few days, we’ve been practicing our knife skills. Proper knife technique is the key to an enjoyable cooking experience—after all, cooking doesn’t exist without cutting. At home, I would mostly improvise with my own cutting style, rarely paying attention to how I held the knife or my posture. But in culinary school, things are very different—proper technique is a must.

Here’s a chart of basic cut variations that every chef should know by heart.

There are dices and julienne (strips) of various sizes, each measured down to the millimeter. Having clear definitions for each type of cut simplifies communication in a professional kitchen. Instead of explaining measurements, one can simply request a cup of medium-diced potatoes, and everyone knows exactly what that means.

Another advantage of precise cuts is consistency in both appearance and cooking time. When all pieces are cut evenly, the dish looks more appealing, and everything cooks at the same rate.

The downside? Mastering these cuts takes time. Yesterday, we spent hours meticulously cutting potatoes and carrots into seven different shapes. It was frustrating for some—most home cooks aren’t used to chopping vegetables with a ruler in one hand at a snail-like pace! But I actually enjoyed the task. It felt like a mindful activity, calming my mind. When precision demands full focus, there’s no room for overthinking.

Below is my first attempt at creating these ultra-precise cuts. I could have achieved better results with more practice, but luckily, there will be plenty of opportunities to refine this skill.

A fun fact I had no idea about: to create just one or two large dice from a potato, you often need to use an entire potato! Thankfully, nothing goes to waste—both peels and leftover pieces are used for making broth. But more on that later!