Diced, Chopped, Minced, & More: A Visual Guide to Six Basic Knife Cuts

Knife cuts can be so confusing that weve compiled a visual guide to some of the most common.

But for everyday home cooking, those terms are pretty much useless.

Large Dice

A large dice typically refers to a vegetable or item cut into 3/4-inch squares.

You might see this cut used for everything from onions to watermelon.

Medium Dice

A medium dice calls for cutting ingredients into squares with 1/2-inch sides.

Small Dice

A small dice usually refers to an ingredient cut into 1/4-inch cubes.

You might see a julienne cut atop a recipe like Chinese-style steamed fish or Southeast Asian papaya salad.

Chiffonade

A chiffonade is similar cut thats applied to vegetable leaves.

Mince

Smaller than a brunoise is a mince.

But because its so fine, it also tends to be less precise.

Garlic is the most commonly minced ingredient.