For a professional chef, mastering the perfect dice is critical because it’s one of the most widely used knife techniques. “Small dice” is usually food cut into ¼-inch square pieces. “Medium dice” is around ½ inch, and “large dice” land in the 3/4- to 1-inch range.

To accomplish the most desirable dice, it’s easiest to start with a batonnet (plank) cut first, lining your ingredients up crosswise, and carefully cutting into cubes that match the preferred small, medium, or large measurements. A small dice can be good for a salsa or sauce, medium for soups and casseroles, and large for roasted dishes.