The julienne cut is known as the matchstick cut because of an ingredient’s resemblance to the wooden part of a match after being cut. These are essentially thin planks that are cut evenly and meticulously. The size for the julienne cut as taught at Escoffier is 2 ½ inches long, 1/8 inch wide, and 1/8 inch high. A fine julienne is even smaller, at the same length but 1/16 of an inch in the other dimensions.

This precise cut is useful for ingredients that need to be uniform in size and that can cook quickly, like in a light sauté. Because the julienne cut calls for precision, it’s recommended to use a quality utility knife equipped with an ultra-sharp blade, and execute this method on firmer produce such as root crops, apples, and carrots. That said, many chefs prefer to use their chef’s knife for julienne cuts, as well.