The oblique cut, often referred to as a roll cut, is typically used with long vegetables like carrots or zucchini. The cut produces two different angles but chunks of uniform size; the angle helps expand the surface area to better absorb flavors and cook faster, and the uniformity helps ingredients cook more evenly.

Using a carrot as an example, make the cut by holding the carrot with one hand and holding the knife at a 45-degree angle with the other. Cut the carrot on the bias, or at a diagonal angle, then roll the carrot for a quarter turn and make another cut. Thus cut is useful for a stir-fry or a stew, or even as a way to cut a baguette.