Dice Cuts Technique

What Is a Dice Cut?

A dice is a knife cut that produces small, evenly sized cubes. Consistent dimensions help vegetables cook at the same rate and create a uniform appearance in soups, sauces, garnishes and other preparations. The technique begins by cutting the ingredient into even slices, then batons, and finally cubes.

How to Cut a Dice

1. Trim the ingredient and create flat, stable surfaces.
2. Cut it into even slices of the required thickness.
3. Stack or align the slices and cut them into uniform batons.
4. Line up several batons side by side on the board.
5. Hold the batons securely with the guide hand in a claw position.
6. Cut straight down at the required interval to produce cubes of equal size.
7. Gather the dice and remove irregular end pieces if the recipe requires a precise specification.

Common Dice Sizes

• Large dice: approximately 19 mm (¾ inch).
• Medium dice: approximately 13 mm (½ inch).
• Small dice: approximately 6 mm (¼ inch).
• Brunoise: approximately 3 mm (⅛ inch), a very fine dice made from fine batons.

Exact dimensions may vary by culinary school, recipe or kitchen specification. Follow the size required for the preparation and keep the pieces consistent.

Chef’s Tips and Knife Safety

• Use a sharp knife and a stable cutting board.
• Keep the guide-hand fingertips curled away from the blade.
• Cut the batons to the same thickness before dicing; uneven batons create uneven cubes.
• Use a bench scraper to gather the dice rather than dragging the knife edge across the board.
• Choose the dice size according to the cooking time and intended texture.

Key point: Accurate dicing starts with accurate slices and batons. Consistency is more important than speed.