Bias Cut

A bias cut is a slicing technique in which an ingredient is cut diagonally rather than straight across its length. The angled cut creates an elongated or oval surface and can improve presentation, expose more of the cut face and make pieces easier to handle or arrange on a plate.

How to make a bias cut

1. Place the ingredient securely on a stable cutting board.
2. Choose a consistent angle suited to the ingredient and presentation, often around 30–45 degrees.
3. Use a sharp knife and make even slices of the required thickness.
4. Keep the angle and thickness consistent so the pieces cook and present evenly.

Common culinary uses

Carrots, celery, scallions and other vegetables are often cut on the bias for stir-fries, sautés and garnishes. Baguettes may be sliced diagonally for crostini, while cooked flank steak is commonly sliced diagonally across the grain for tenderness.

Bias cut versus slicing across the grain

A bias cut describes the angle of the knife relative to the ingredient’s length. Slicing across the grain describes cutting perpendicular to the direction of muscle fibres. A steak can be sliced both on the bias and across the grain; the two instructions are not mutually exclusive.

Chef’s tip: Do not assume a diagonal cut automatically makes every ingredient cook faster. Thickness, size, heat and the food’s structure determine cooking time. Choose the angle for the desired shape and presentation.

Key distinction: Bias cut means slicing diagonally; it does not necessarily mean cutting across the grain.