With this simple step-by-step Julienne Cut tutorial, you can master a French knife technique in practically no time! Using a sharp chef’s knife, slice everything from carrots to cucumbers to bell peppers in fine, thin strips.
Cut the vegetable into 2 to 3-inch pieces, discarding any root or stem ends.
Place the piece cut-side down on a cutting board and trim a thin slice off of the rounded side to square it off and make a stable base.
Place the piece flat-side down and slice into thin 1/16- to ⅛-inch planks. Stack a few of these slices together and cut again into 1/16- to ⅛-inch strips. And that piece you trimmed at the beginning - don't forget to cut that into strips, too!
Starting from the root or stem end of a cylindrically shaped vegetable, cut at an extreme diagonal, or bias, that is 2-3 inches in length. Continue making these cuts 1/16- to ⅛-inch apart.
Stack a few of these pieces on top of each other and cut again into 1/16- to ⅛-inch strips.