Oblique Cut / Roll Cut

Oblique cut, also called a roll cut or coupe en sifflet in some culinary contexts, is a knife technique used mainly for long, cylindrical vegetables such as carrots and parsnips. The cook makes a diagonal cut, rolls the vegetable a partial turn, then makes the next diagonal cut. Repeating the motion produces irregular, angled pieces with several exposed surfaces.

How to make a roll cut

1. Trim the vegetable and hold it securely on the cutting board.
2. Make a diagonal cut at a consistent angle.
3. Roll the vegetable approximately a quarter turn.
4. Make the next diagonal cut at a similar spacing.
5. Repeat, keeping the pieces as uniform as the ingredient allows.

Why use an oblique cut?

The angled pieces create a varied shape and more exposed surface area than a straight cylindrical slice. This can help vegetables take on colour and sauce during roasting, braising or stir-frying. The irregular shape also gives a rustic presentation.

Examples: carrots, parsnips and other firm root vegetables can be roll-cut for braises, glazed vegetable garnishes and stir-fries.

Chef’s tip: Keep the angle and spacing consistent so the pieces cook at a similar rate. The cut is useful only when the resulting pieces suit the cooking method and presentation.

Key distinction: An oblique or roll cut is made by alternating diagonal cuts with a turn of the vegetable; it is not simply a single bias slice.